Happy Hour: Moёt & Chandon Champagne Impérial Brut

The Foodies' KitchenOctober 12, 2024

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Moёt & Chandon Champagne Impérial Brut is a timeless choice for celebrations, offering a well-balanced blend of vibrant fruit, floral notes, and subtle hints of brioche. On the palate, you’ll experience a lively burst of crisp green apple, pear, and white peach, with a gentle effervescence that we love and that adds to the overall freshness.

Happy Hour: Moёt & Chandon Champagne Impérial Brut

As the flavors develop, a delicate citrus finish lingers. With its light and harmonious profile, it is perfectly suited for moments of joy and festivity, making it an ideal choice for raising a glass at any occasion.

When paired with strawberries and mascarpone cream, this champagne truly shines. The acidity of the Champagne Impérial Brut cuts through the richness of the mascarpone, while its fruity notes complement the natural sweetness of the strawberries. We served them fresh, macerating them with a bit of sugar, lime juice and vanilla to extract the fruit’s sweetness.

The bubbles elevate the lightness of the dessert, creating a balanced contrast that’s both indulgent and refreshing. This pairing enhances the champagne’s bright, fruity character, making it a luxurious treat for any celebration. Be sure to pick up your bottle at Vinoteca stores for your next special occasion so you can also delight yourself with this elegant combination.

Helga & Kitty

Strawberries with Mascarpone Cream

Makes 4 servings

Ingredients, for the Strawberries:
1 lb fresh strawberries
3 tbs sugar
1 tsp vanilla extract
1 teaspoon lime juice

Ingredients, for the Mascarpone Cream:
1 cup whipping cream (at least 30% fat content)
1/2 cup powdered sugar (icing sugar) sifted
1 cup mascarpone cheese, at room temperature
1 tsp vanilla
Fresh mint for garnish

Directions:

Divide the macerated strawberries into 4 individual glasses or small bowls and top each with mascarpone cream. Garnish with mint leaves.
Wash and cut the strawberries, the small ones in half and quarter the large ones.
Place the strawberries in a large bowl. Add the sugar, lemon juice, and vanilla extract. Stir to combine and allow to stand at room temperature for 15 minutes.
Meanwhile, prepare the cream: In a medium bowl beat the cream and sifted sugar until thick peaks appear (very thick).
In a medium bowl beat (with same beaters) the mascarpone and vanilla until smooth and creamy.
Add the whipped cream to the mascarpone mixture and whisk strongly until smooth. Don’t over mix.

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