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Welcome to Domaines Vinsmoselle. We are delighted to welcome you to our website and we wish you a good discovery of our Luxembourg wines and Crémants. Responsible consumption is as important to us as the quality of our wines and Crémants. Thus, please confirm that you are at least 18 years old or that you have reached the legal minimum age for alcohol consumption in your country.

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Avocado Panna Cotta Crayfish, Crumble & Rosé Crémant Sorbet

Serves 2 :
Prep time: 15 minutes
Cooking time: 30 minutes

For the panna cotta
› 1 ripe avocado
› Juice of ½ a lemon
› 250 ml cream
› 1.5 gelatine sheets
› 1 pinch of cayenne pepper
› Salt & pepper

For the jelly
› 1 pack Knorr gelatine
› 250 ml Crémant Rosé Brut Poll-Fabaire

For the crumble
› 200 g plain flour
› ½ tbsp sugar
› 175 g cold butter, diced
› Salt to taste

For the decoration
› 1 tub of Luxlait Sorbet with Crémant Rosé Brut Poll-Fabaire
› 125 g crayfish
› Fresh sprouts

  • Cut open the avocado and remove the flesh with a spoon. Puree immediately with a little lemon juice to prevent the avocado from turning brown.
    Soak the gelatine sheets in water to soften them. Heat the cream in a pan and melt the gelatine sheets in it. Mix the cream and avocado and season with a pinch of cayenne pepper, salt, and pepper. Pour the mixture into small glasses or molds and refrigerate until the mixture has set. Make the jelly by reheating the rosé crémant in a pan. Add the gelatine powder and whisk until dissolved. Pour into a container, allow to cool and refrigerate until set.

  • Make the crumble by quickly rubbing the flour, sugar, salt, and butter with your fingertips until you obtain clumpy coarse crumbs.
    Spread the crumble mixture on a baking tray and bake at 160°C for 20 minutes.

  • Wash the crayfish and pat dry with kitchen towel.

  • To serve, put a panna cotta on a plate, top with crayfish and some sprouts. Cube the jelly and place it around the panna cotta.

  • Place a layer of crumble on the plate and top it with a scoop of rosé crémant sorbet.

Alternative serving idea
Serve the panna cotta in a glass and top with crumble, crayfish and a scoop of sorbet.


WINEPAIRING

We recommend serving this dish accompanied by a glass of Crémant Rosé Brut Poll-Fabaire.

This recipe is produced in collaboration with Kachen Magazine.

 

Find a selection of our wines and crémants in the online shop
and you can also buy all of our wines and crémants in the wine shops:
Remerschen, Wellenstein, Wormeldange, Grevenmacher and Vinocity