I-recipe enefuthe elimangalisayo kunye nezixhobo ezibini ezixabisekileyo (kunye namaqamza) kunye nomhluzi weziqhamo, ukulungiselela ngamanyathelo ambalwa nje.
Inkumbi mi Ishampeyini Ziye, njengoko sisazi, enye yeeklasiki ezinkulu zobunewunewu basekhitshini. Kutheni ungazihlanganisi kwiresiphi emangalisayo kodwa ekhawulezayo eyenziwe ngumpheki omkhulu waseNtaliyane? Isindululo sesenyanisweni Ukudinwa okubalulekileyo obengumpheki olawulayo weMoët & Chandon ukusukela ngo-2016.
Ngapha koko, indlu yefashoni yaseFransi igqibe kwelokuba ibhiyozele eyayo Isivuno esikhulu sika-2013 ngesi sitya, iintatheli zisicacisele ngosasazo oluphilayo olunomdla olukhatshwa kukungcamla kwe-cellar master Benoit Gouez. Isiphumo simnandi kwaye siyamangalisa kangangokuba siye sagqiba ekubeni sabelane nawe, ngeli xesha lokuvuna kunye neentsuku zokuqala ezibandayo. Isuphu eshushu, eneziqhamo ukonwabela njengesiqalo (ukukhonza ezimbini) okanye njengesiqalo. Kukuwe.
Moët & Chandon Grand Millésime 2013.
I-recipe: i-lobster compote kunye ne-grenadine kunye ne-grapefruit broth
pheka: Marco Ukudinwa
Ubunzima: kulula
Ixesha: 1 iyure
Izithako zabantu aba-2
Ilobster e-1 eneqokobhe
I-1 epheleleyo epinki yegrapefruit
200 g grapefruit egayiweyo
110 g i-Colonnata lard, inqunyulwe kakuhle
50 g isiraphu yerharnati
50 g umbambo obomvu coulis
25 g yedonki
basilica epholileyo
ioli yeoli yomnquma eyongezelelweyo
Thengisa
IPepper ende yeJava
Inkqubo
Lungisa amaqebengwana arhabaxa: Bhaka izilayi kwiphepha lokubhaka imizuzu emi-5 kwi-oven eyi-200g eshushu ngaphambili, yisuse kwaye uyiyeke iphumle.
Lungisa i-bouillon kwijusi ye-pamplemousse, i-400 g yamanzi, i-zest kunye nenxalenye emhlophe ye-pamplemousse, i-5 feuilles de basilic, i-pincée de sel, i-du beurre, i-jus de grenade et 3 morceaux de poivre de Java dans a pan. Sibeka emlilweni kwaye songeza i-lobster ehlutshiwe.
Yizisa kwi-65 ° C, okanye ugcine ubushushu buphantsi kwaye ucime ngokukhawuleza ukuba ibhotela inyibilikile kwaye ulwelo luqala ukubila. Vala kwaye uvumele i-lobster ipholile kulwelo lwayo.
Nciphisa ngokubeka i-redcurrant coulis epanini kunye neepunipoli ezili-10 zomhluzi: vumela i-liquid ikhuphe isiqingatha.
Ingcebiso yoMpheki: amaqabunga e-basil e-candied, kwi-1 ngomzuzu
Kwaye nantsi isicatshulwa esilula njengoko simangalisa. Yenza iifries ze-basil ezintle kakhulu. Kulula kakhulu: zibeke kwiphepha le-microwave-resistant film, xuba ngeoli kwaye ugubungele enye ifilimu. Faka kwi-oven kumandla aphezulu kwi-1 ngomzuzu kwaye ususe, susa ifilimu kwaye uyomise kwiphepha elithathayo. Khonza i-lobster kunye nokunciphisa i-currant, i-crumble phezu kwe-crispy shavings yebhotela kwaye ugqibe nge-basil ye-candied microwaved.
I-Champagne endala kakhulu: indlela "isivuno esikhulu" esizalwa ngayo
Kwaye ukuba kufuneka ibe yiresiphi ye-chic kakhulu, kungcono ukudibanisa i-perlage efanelekileyo. Abo baseMoët & Chandon bayayazi kakuhle le nto, kwaye ngo-1842 basungula isiko leGrand Vintage Champagne, ukwanelisa inkalakahla yabachwephesha baseBritane nabaseMelika ababethanda iwayini ezisele zikhulile nezindala.
Isiqwenga ngeqhekeza, idiliya ngalinye elitsha, elineempawu ezahlukileyo kwidiliya, libe negalelo ekuqokeleleni ubuncwane kwisifuba esizuzwe njengelifa leNdlu: iGrand Vintage Collection. Kwaye ukufuna ukuyifunda kukho nolunye uhlobo lwe-bubble cabal: lo ka-2013 ugqibezela ukulandelelana kweediliya eziphela ngo "3" phantse zingaphazanyiswa ukusukela ngo-1923, ngaphandle kwe-1963.
Yenziwe ngeediliya ezithe, ngokungaqhelekanga, zathengiswa kakhulu ngo-Okthobha, le champagne "inokukhula okubonakalayo kwangoko" okuza ngamavumba ayo ekwindla kunye namanqaku e-citrus epinki grapefruit. Ukuthosa ukukholelwa.
Moët & Chandon Grand Millésime 2013. Cellar master Benoit Gouez.
