Be the host with the most

Raise a glass and toast as the compliments come rushing in.

 

Recipe by: Abigail Donnelly, Sadiqah Assur-Ismal, Jan Ras

*Selected products are available online

SHOP THE RECIPE

MCC and spun sugar blossoms

Serves: 4 - 6
EASY
Preparation: 5 minutes
Cooking: 5 minutes

INGREDIENTS:

For the spun sugar:

  • 150 g sugar
  • Handpicked blossoms, to decorate
     
  • MCC Villiera Brut Cap Classique
  • Italian Chiaro Prosecco Spumante
  • Krone Night Nectar MCC
  • Spumante Brut Sparkling

METHOD:

  1. To make the spun sugar, heat the sugar in a pan over a gentle heat. Once melted, swirl gently until a golden amber colour.
  2. Dip a fork into the melted sugar and gently whip the fork back and forth over the handle of a wooden spoon, forming long strands of sugar. Allow to cool slightly, and then gently gather up into a ball using your hands.
  3. Fill champagne glasses with your favourite chilled MCC and top with the spun sugar. 
  4. If you like, decorate with edible flowers.