November 21st, 2016
Recipe courtesy of Barsa Taberna
For the Strawberries: In a bowl, combine 7 ounces of the berries with the brandy, the schnapps, 1 cup of the wine and 2 tbsp of sugar.
Set aside to marinate for a few hours. Make strawberry "tea" by mixing together and bringing to a boil 14 ounces of the strawberries with 1/2 cup of sugar and 1/2 cup of the wine.
Once the mixture has reached a boil, remove from heat and steep for 1 hour. Strain and reserve liquid.
For the Ganache: In a pot, bring to a boil cream and sugar.
In a bowl, place chocolate and butter. Once cream mixture comes to a boil, pour over chocolate and butter and whisk until smooth. Pour chocolate mix onto a tray or into a small container and let cool overnight in the refrigerator.
For the Whipped Cream: To a bowl, add cream, sugar, vanilla extract. Whip until mixture stiffens, approximately 5 minutes.
For Assembly: Remove chocolate ganache and whipped cream from fridge. Pour some strawberry tea into a shallow bowl. Cut chocolate ganache into any desired shape and place in the bowl. Spoon some Montecillo Rioja Crianza sangria marinated strawberries on top of chocolate ganache and top with a dollop of vanilla whipped cream.