It is no secret on this blog that I am very fond of Josephine’s beautiful French tea shop in Brunswick. What I have perhaps not mentioned about Josephine’s is that in addition to her beautiful macarons, crème brulées, tarts, savouries and other handmade goodies, she also stocks a small collection of imported French goodies.
Among other things, these include Rose de Reims biscuits, which are a pink biscuit, rather like a small, elegant sponge finger, designed to be dipped in champagne. They do not, alas, taste like roses, but they did instantly inspire in me a desire to make a pink version of my berry-mi-su trifle (which I could have sworn I wrote about here, but can no longer find anywhere on this site), spiked with rosewater and champagne.
So I did. I dipped the pink biscuits into champagne from a tiny bottle I was given a few years ago, combined mascarpone and ricotta with a little sugar, and layered the whole lot with mixed berries tossed a little rose syrup.
And it was delicious – light and fresh and unexpectedly alcoholic, a delicious meal for a hot day.
Your shopping list
600 g mixed berries (prepared weight, any kind)
2 tsp rose syrup
250 ricotta (light ricotta works and then you can pretend this is healthy!)
50 g sugar
200ml champagne or chardonnay or any sparkling white
125g rose de renne biscuits (or sponge fingers)