Prosciutto Wrapped Pear with Blue Cheese x Shirakabegura Mio Sparkling Sake
The perfect pairing to make savoury dishes sparkle
1 tsp lemon juice
6 slices prosciutto, cut in half lengthwise
60g blue cheese, cut into bite size pieces
Handful of rocket leaves
2 tsp honey for drizzling
Cut the pear into 12 wedges and core. Toss with lemon juice to keep from browning.
Assemble a piece of blue cheese and a couple of rocket leaves on top of each piece of pear, and wrap with a half slice of prosciutto.
Drizzle with honey.
Shirakabegura Mio Sparkling Sake is the perfect bubbly to enjoy with a fresh and fruity dessert. Try with this simply sensational Blackberry Eton Mess for a sparkling summery treat. Add 200g blackberries, 40g caster sugar, 1 tbsp lemon juice, and 80ml water to a pan, bring to the boil, simmer on low until the fruit is soft, then blitz in a blender and strain. Whip 400ml double cream to soft peaks. Break 4 meringue nests into pieces. Divide 200g fresh blackberries among 4 glasses, then layer up with meringue pieces, blackberry purée, and double cream.
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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