Crab, Beetroot and Grapefruit in Aspic
Clean the beetroots and cut into small cubes.
Peel the grapefruit and cut them into cubes.
Prepare the aspic jelly as indicated on the packet and cool.
In small verrine glasses, place one layer of beetroot at the bottom, one middle layer of crabmeat and a top layer of grapefruit.
Fill the glasses to the top with aspic jelly.
Refrigerate for 2 hrs so that the aspic jelly solidifies.
Perfect wine pairingMore about this grape variety
Balanced and full-bodied, Viognier embodies perfection on earth. It is the most opulent and fashionable white grape variety around, reflecting today’s style thanks to a perfect, dreamy balance between smoothness, crispness and intense aroma. It is the most opulent and fashionable white grape variety around, reflecting today’s style thanks to a perfect, dreamy balance between smoothness, crispness and intense aroma. Perfect Match: Sushi of tuna. A fresh fish prepared in a manner similar to meat, tuna served in sushi is one example of difficult-to-pair foods that Viognier tames easily. Its smoothness enhances the raw fish, and its powerful flavor balances out that of the soy or sesame marinade. A simple, yet sophisticated and very trendy pairing. The perfect accomplice for powerful, contrasting flavors. The proof: with the Crab, Beetroot and Pamplemousse in Aspic, Viognier stands up to the soft bitterness of the grapefruit thanks to its freshness, combining deliciously with the sweetness of the beetroot. Here, of course, the crab plays the role of succulent sidekick.