Blackberry Eton Mess x Shirakabegura MioSparkling Sake
Make dessert pop with the latest sake sensation
40g caster sugar
1 tbsp fresh lemon juice
400ml double cream
4 ready-made meringue nests
To make the blackberry purée, place half of the blackberries, caster sugar, lemon juice and water in a small saucepan. Bring to the boil, then reduce the heat to low and simmer for 10 minutes until the fruit is soft, stirring occasionally. Transfer the berry mixture to a blender or food processor and process to a purée, then strain through a sieve, discarding the solids.
Whip the double cream until it stands in soft peaks. Gently break the meringue nests into chunks.
Layer the remaining blackberries, meringue, blackberry purée, and cream in 4 serving glasses.
Shirakabegura Mio Sparkling Sake pairs just as well with Western dishes as with Japanese food. As an aperitif it works with salty and bold starters (think cured meats and blue cheeses), while also complementing desserts, especially if they’re fresh and fruity. It’s the perfect ingredient for a killer sake cocktail, too.
About Shirakabegura Mio Sparkling Sake
Shirakabegura Mio Sparkling Sake – Mio for short – is a softly acidic and deliciously refreshing sake with subtle fruit notes that’s low in alcohol at just 5% ABV. Mio contains no added sugar or sweetener; the source of it’s all-natural sweetness is nothing more than a careful fermentation process. This is a unique drink with all-round appeal.
Shirakabegura’s other premium sake: Kimoto Junmai is brewed through a traditional labour intensive technique, known as kimoto, which makes this sake complex with a fragrant and melon-rich nose that develops into a soft and medium bodied palate with a good balance of acidity. Daiginjo Muroka Genshu is a non-charcoal filtered daiginjo brewed at a cool temperature, with hints of apple and a smooth flavour. Junmai Daiginjo is a flagship product that has an exceptionally delicate ginjo aroma with a mellow banana note and a crisp finish.
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