Tuesday, 28 November 2017

#MyBacksbergRecipe

a Splash of Summer...

Presenting a Rosé re-hydrated Cranberry Ice Cream topped with a Cranberry Rosé Brittle. Served with a glass of Backsberg Pinotage Rosé.


Re-hydrated Cranberries - 
1 pack Dried Cranberries
1 Glass of Backsberg Pinotage Rosé

1. Add a Handful of the Dried Cranberries to the Backsberg Pinotage Rosé. Cover the container & Microwave for 30-60 seconds.
2. Cool off for 1 hour & then drain the re-hydrated cranberries.
(Keep the residual wine for later...)

Ice Cream - 
1 litre Fresh Cream
770 g Condensed Milk (2 Tins)
1 tsp Vanilla Essence

1. Beat the Fresh Cream until stiff peaks form.
2. Gently fold in the Condensed Milk.
3. Add the Vanilla Essence & stir slowly until the mixture is smooth
4. Pour into 2 separate setting bowls. Into 1, then mix in the residual wine from the re-hydrated cranberries until well blended & freeze the bowls overnight.

Cranberry Brittle -
1 pack Dried Cranberries
1 Glass of Backsberg Pinotage Rosé
2 Cups of Sugar

1. Heat the sugar & wine in a saucepan until all the sugar is dissolved.
2. Reduce the mixture to about a 1/3, occasionally stirring.
3. Add Cranberries when the mixture has become a syrupy texture.
4. Pour out onto a baking sheet & refrigerate for 30 minutes.

Dish it all up on a Hot Summers Day & enjoy it with a glass of Backsberg Pinotage Rosé.

#MyBacksbergRecipe