CERDON FINE GRANITA
Depending on the number of guests and the size of your sorbet machine, put in the required amount and keep your eye on it to obtain a rather fine granita.
Serve the granita in tall glasses (3/4) with a wide straw, place a sprig of redcurrants and cover with chilled Cerdon.
You can also add a dash of high quality gin (Tanqueray or Hendrick’s) and a zest of lemon for refined palates. Prepare a spoon for mixing.
FOIE GRAS CROWNED WITH CERDON
Dissolve your sheets of gelatin in a little water, then in your saucepan warm your Cerdon and away from the heat mix the Cerdon and the gelatin. Pour into a mould so that the mixture is roughly a centimeter deep and place in the refrigerator for an hour. When serving, place the slices of fois gras on the plates, add pepper from the mill and sea salt, then decorate with small cubes of transparent jelly and top with a few redcurrants.
BRESSE CHICKEN WITH CERDON OF BUGEY
Carve your open-range Bresse chicken into pieces, brown in farm butter in your big casserole with a large onion and herbs. Leave to cook, then add 500 grammes of Paris mushrooms chopped into four.
Now, without moving the portions of chicken, add half a bottle of Cerdon and 3 table spoons of fresh cream, check the seasoning and leave to simmer on a medium light. Survey the cooking. Keep the chicken warm and boil off excess sauce.
Place the chicken on a plate or in a serving dish covered with sauce and mushrooms, a few fresh herbs and a sprig of redcurrants to bring a touch of colour and acidity.
Accompany with crushed potatoes with truffles.
Accompany with a glass of chilled Cordon of Bugey.
LOCAL STRAWBERRIES IN CERDON OF BUGEY JELLY
Dissolve your sheets of gelatin in a little water, then in your saucepan warm your Cerdon and away from the heat mix the Cerdon and the gelatin. Cut your strawberries into four and mix with a little sugar, some lemon juice, a little bergamot (some chopped mint of you like it).
Put the strawberries into your verrines, pour the jelly over them before it sets and place in the refrigerator for 2 to 3 hours.
For the presentation of your desert, place your verrine on your plate and a pretty dish with two quenelles of vanilla ice cream, some strawberry coulis and one or two strawberries to decorate, add whipped cream and a sprinkling of cinnamon.