These pretty individual no-bake pots of raspberry and rosé cream are a fun and different way to enjoy your Mirabeau Provence Rosé. They can be made and refrigerated in advance, then simply taken to the beach or on a picnic as they are. Top them with anything from meringue to whipped cream to fresh fruit, or even granola, which is a fun way of adding some crunch using something that you might just have in the cupboard anyway.
Ingredients (serves 4)
- 125g / 1 cup fresh raspberries
- 2 tbsp Mirabeau Pure Rosé Wine
- 300ml heavy cream
- 100g / 0.5 cup caster sugar
- 2 tsp lemon juice
- Fresh berries, to serve
- Place the raspberries into the bowl of a food processor and blitz to form a smooth purée. Pass as much as possible through a fine sieve and into a small bowl,
discarding the remaining seeds. Stir in the wine and set to one side.
- Bring the cream and sugar gently to the boil, whisking occasionally to ensure the mixture doesn’t catch. Once boiling, allow to bubble vigorously for approx. 3 minutes, whisking constantly to ensure the cream doesn’t boil over. Remove from the heat and allow to cool slightly.
- Whisk the raspberry rosé mixture and lemon juice into the cream until evenly combined and all one pale pink colour. At this point, the cream should noticeably
- Divide the mixture between 4-6 glasses or jars and place in the fridge to fully set for a minimum of 2 hours, or overnight if you’re making ahead.
- When you’re ready to serve, place a few summer berries on a skewer on top of each of your Mirabeau Rosé pots de crème and tuck in.
This is part of a menu inspired by WeAreCookandBaker for the Pure Provence Rosé Canettes: