Red berry nage & rose jelly


Red berry nage & rose jelly

  • People
    For 2
  • Preparation time
    45 minutes
  • Cooking time
    7 minutes
  • Resting time
    30 minutes
  • Winery pairing
    Grand Cordon Rosé


Fruit Nage
  • 500g red berries (strawberries, raspberries, blueberries, etc.)
  • 1 glass of cranberry juice
  • 1 vanilla pod
  • 50g superfine sugar
  • Zest of 1 lemon
  • Zest of 1 orange
  • Mint
Rose Jelly
  • 600g roses
  • 60cl rose water
  • Gelling sugar


Step 1. Rose Jelly

  1. Wash the rose petals and strain them.
  2. Heat the rose water in a cooking pot until it simmers, then throw the rose petals into it.
    Leave to infuse for approximately 30 min.
  3. Weigh the liquid obtained. The weigh out the same quantity of gelling sugar and put everything back into the cooking pot.
  4. Bring to the boil and leave to boil for 7 min, put the jelly in a pot and leave to cool.

Step 2. Red Berry Nage

  1. Boil the cranberry juice, sugar, lemon and orange zest, mint, and vanilla pod split in two. Set aside in the fridge after boiling, filtering the juice with a sieve. This step can be prepared the day before.
  2. Wash the red berries and dice them if necessary.

Step 3. Plating-Up

Divide up the red berries into serving glasses or soup dishes, then pour the cranberry syrup up to their top. Add few dabs of rose jelly and garnish with petals.


Mumm Grand Cordon Rosé

Mumm Grand Cordon Rosé is a perfect champagne to savour. Inspiring and intense, it can be enjoyed on its own or paired with a range of creative and modern dishes.

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