Rosé de Saignée: mini berry and brioche trifles
For our most fruity wine, we have concocted the sweetest recipes: mini berry and brioche trifles. Let yourself be tempted by our delicious recipe that promises you a whirlwind of flavors.
Serves 4 people:
300g frozen mixed red fruits (raspberries, strawberries, blackberries)
3 tbsp. Cointreau
100g icing sugar
1 orange, juice and finely grated zest
300ml fresh whipping cream
1 vanilla pod, seeds removed
6 large brioche slices
100g fresh blueberries
100g fresh strawberries, sliced
100g fresh raspberries
50g toasted flaked almonds
4 sprigs of mint
- Mix together the frozen fruit with the cointreau, icing sugar, orange juice and zest. Leave for at least 2 hours (ideally overnight).
- Whip the cream and vanilla seeds together until soft peaks form.
- Assemble each glass with layers of torn brioche, almonds, mixed fresh fruit, cream and theinfused fruit mixture.
- Serve with a sprig of mint.