Here are some ideas for other ways to enjoy Rosarda. Try our delicious rosé beer with these foods or in some of your recipes...

Food Matches

Rosarda Sabayon

Rosarda Sorbet

You can serve Rosé beer as a refreshing aperitif and it is also a good accompaniment for many desserts such as sorbet, ice cream, all kinds of berries and even chocolate dessert. It can also be used as an ingredient to make sauces, sorbet or ice cream soufflé. It also makes excellent vinaigrette for country salads.

Back

Rosarda Rosé can be used to make a sabayon, but you should cut down on the sugar, as Rosarda is already quite sweet. It will accompany any dessert with this sabayon and red fruit.

You will need...

• 4 large free-range egg yolks
• 60g icing sugar, sifted
• 2 tbsp Rosarda
• ½ tsp cornflour
• 1 tsp liquid glucose, optional (this helps to stabilise the foam)

To make the sabayon, bring a pan of water to a gentle simmer. Put all the ingredients in a large, clean bowl and place over the water. Using a balloon whisk or small hand-held electric whisk, whisk slowly and steadily until the mixture starts to turn a pale cream colour.

Increase your speed and continue whisking until a pale stable foam forms. You should be able to lift up a ribbon of foam with the beaters that you can almost write with. This will take about 10 minutes. Remove the bowl from the heat and cool, whisking occasionally until tepid. Set aside until needed, then re-whisk if needed to make it light and frothy.

Back