Roussillon - Cookery recipe

  • © Nicolas Ullern

Roussillon - Cookery recipe

 

Wine pairing: Rivesaltes Ambré
Melted caramel and roasted hazelnut coupetade

Ingredients for 4 people 
For the coupetade: 1/2 litre milk, 4 eggs, 125g sugar, 100g sugar for the caramel, 30g roasted chopped hazelnuts, 250g honey (preferably sweet chestnut honey), 2 oranges, 4 slices of bread
For the garnish: a few roasted hazelnuts and a few raspberries

Preparation
First day: prepare the orange zest. Boil the zest and place the orange juice to one side. Boil the honey and reduce by half. Deglaze with the orange juice and bring back to the boil for 1-2 min. Take off the heat. Add the zest to the honey-caramel mixture and leave to stand until the following day.
Second day: make a light caramel with 100g sugar and pour it into a rectangular mould. Place the slices of bread into the mixture and leave to soak. Sprinkle with the hazelnuts. Beat the eggs. Add the sugar and keep whisking until the mixture turns white. Add the cold milk. Cook at 180°C for around 1hr 30min. 

Sommelier's recommendation
Serve with a glass of Rivesaltes Ambré.