e Venoge makes its demi-sec with the same regard for quality as for the other champagnes in its range. Our demi-sec is a cuvée Cordon Bleu to which we add 45g of cane sugar which enables the wine to meet the sweetness of a dessert without upsetting the balance of aromas.

hen left to age, Cordon Bleu demi-sec acquires delicious notes of honey. Its sugar and acidity fuse to create a what is indeed a very great dessert wine.

THE RECIPE

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Recipe provided by Vincent Dallet, Pastry cook and Chocolate Maker at Epernay.

WILLIAMS
Serves 6

Pear Caramel Parfait

200g of pear pulp
50 g Pear Williams brandy
50 liquid caramel
15 g brown sugar
5 g apple pectin
200 g whipping cream

Line the sides and the bottom of a cake ring with almond biscuits
Drizzle over some pear syrup
Heat the liquid caramel with the brown sugar, Pear Williams and pectin.
Add the pear pulp and leave to go cold
Mix in the whipped cream
Fill the ring half way up with the mixture
Dot with diced pear
Smooth over the rest of the creamed mixture
Decorate with thin slices of pear
Leave to set in the fridge
Top with pear flavoured setting gel