Food & Wine

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Food that goes with Deakin Estate Moscato
Pinot Noir

Pistachio Shortbreads with Rosewater Mousse and Raspberries


INGREDIENTS

My starting point was the light, fresh and floral character and sweetness of this wine. I wanted to match some of these characters with my dessert without over powering the delicate character of the wine.

I have always found something slightly exotic about the flavours of Moscato, especially the floral notes and particularly wanted to play on that with the recipe. I also wanted to have a freshness and acidity in the dessert so as not to end up with too much sweetness. With this in mind, and a love of middle eastern desserts, I have come up with a recipe centred around classic flavours from the region with pistachio and rosewater and the fresh tartness of raspberries.

Ingerdients:

Shortbreads –
110 g unsalted, shelled, pistachios
150 g unsalted butter
60 g golden caster sugar
150 g plain flour
60 g semolina flour

Rosewater mousse –
400 ml double cream
2 egg whites
30 g golden caster sugar
4 teaspoons of rosewater

Raspberry Coulis –
225 g raspeberries
50 g golden caster sugar
75 ml water
Juice of half a lemon

150 g raspberries
Icing sugar to dust
Rose petals
METHOD

Start by making the shortbreads.

Firstly, toast the pistachios in a pan for about 5 minutes. Allow to cool, then blitz in a processor to a paste.

Cream the butter and sugar together until well combined then gradually add the flours through a sieve and work into a stiff flour. Add the pistachio paste near the end and work into the dough so it becomes evenly coloured. Wrap in cling film and leave in the fridge for an hour. Once chilled, roll out to a thickness of 7-8 mm and cut out 10 biscuits with a 9cm, round pastry cutter. Place these on a baking tray, prick with a fork and bake for 15 minutes at 180°C, then allow to cool.

Whilst these are cooking and cooling, make the coulis. Place all the ingredients for this in a saucepan and bring to a gentle simmer. Simmer for 8 minutes. Pass through a sieve to remove seeds, make sure you get all the pulp through to give a thickness to the finished sauce.

To make the mousse, start off by whipping the double cream and rosewater in a bowl until stiff. In a separate bowl, whisk the eggs and sugar until you have a light and fluffy consistency. Combine the cream and egg into a light mousse. Taste and add more rosewater if necessary. Chill.

Now assemble the dessert. On a large plate, make a large V of coulis with enough space at the top for a shortbread to sit. Take one shortbread and evenly spread a layer of the rosewater mousse over it. Place this in the V on the plate. Place a ring of raspberries on this base, around the edge of the shortbread and a teaspoon of the coulis in the middle. Fill this central hole with some more mousse. Take a second shortbread and cover the underside with another layer of mousse and place this on top of the raspberries. Dust with icing sugar and decorate with 3 or 4 red rose petals.

Finally, crack open a bottle of Deakin estate Moscato and tuck in!



Recipe by Omar Raafat