Recipes

Williamine® Mojito

Recipe (for 1 cocktail)

Halve the lime and then cut one half into five wedges, reserving the rest.

Put the lime wedges into a glass with the Williams pear syrup and mash together.

Now add the mint and Williamine® and mix with a spoon.

Pour in the crushed ice and finish by topping up the glass with ginger ale.

Decorate with mint and lime.

Williamine Mojito, Morand, Valais

Pear with a goats’ cheese and chestnut filling and Valais Williams pear brandy AOP dressing

Recipe (for 4 persons)

Peel and halve the pears, removing the seeds and core.

Cook in the sugar syrup for 5 to 10 minutes, depending on how ripe they are. Place the pear halves on a baking tray, cut side up, sprinkle them with raw cane sugar and drizzle with honey.

Bake in a preheated oven for 5 minutes at 180°C, pour the Valais Williams pear brandy AOP and Malvoisie into the baking tray and let caramelise.

Whisk the goats’ cheese and chestnut purée together until smooth, then place in a piping bag with a flat nozzle.

Pipe the filling into the pear halves and pour over the caramelised dressing.

Pear with a goats’ cheese and chestnut filling and Valais Williams pear brandy AOP dressing

Frozen parfait à l’Abricotine du Valais AOP

Recipe (for 4 persons)

Whip the cream until stiff then set aside in the fridge.

Separate the egg whites and whisk until they form peaks.

Heat the egg yolks, sugar and Abricotine in a bain marie until thick and smooth.

Fold in the cream and egg whites and mix everything together.

Pour into a baking tin or individual ramekins.

Place in the freezer (overnight for baking tin or four hours for ramekins).

parfait, valais, apricots, abricotine