Food and wine pairing
Photo de Bernt Rostad (CC BY 2.0)
ajoutée le 13/05/2022
https://www.flickr.com/photos/brostad/6809476264/
Framboise lambic
Beer(s)
Serve at 05-10°C or 41-50 °F.
Aging potential (estimation) : 1 to 3 years old.
This drink pairs well with 150 dishes:
Desserts and Sweet Courses
Clafoutis
France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.
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Desserts and Sweet Courses
Crémets d’Anjou
Egg white beaten with whipped cream and red berries.
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Desserts and Sweet Courses
Danish tart with morello cherry jam
Danish tart : shortcrust pastry filled with jam or jelly and topped with an almond meringue.
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Desserts and Sweet Courses
Danish tart with raspberry jam
Danish tart : shortcrust pastry filled with jam or jelly and topped with an almond meringue.
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Desserts and Sweet Courses
Danish tart with redcurrant jelly
Danish tart : shortcrust pastry filled with jam or jelly and topped with an almond meringue.
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Desserts and Sweet Courses
Dark chocolate dessert
Dark chocolate : with more than 70% cocoa.
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Desserts and Sweet Courses
Dark chocolate fondant cake
Dark chocolate : with more than 70% cocoa.
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Desserts and Sweet Courses
Dark chocolate fondue
Dark chocolate : with more than 70% cocoa.
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Desserts and Sweet Courses
Dark chocolate mirror cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
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Desserts and Sweet Courses
Dark chocolate mousse
Dark chocolate : with more than 70% cocoa.
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Desserts and Sweet Courses
Dark chocolate mousse tart
Tart shell filled with chocolate mousse.
Served cold.
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Ice cream and sorbets
Dark chocolate sorbet
Dark chocolate : with more than 70% cocoa.
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Desserts and Sweet Courses
Devil's food cake
Chocolate layer cake filled with chocolate cream and covered with chocolate icing.
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Desserts and Sweet Courses
Eggs in snow with raspberry
Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.
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Cheeses
Fontina
Italy. Aosta Valley.
Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.
Ripening : 2 months.
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Desserts and Sweet Courses
Framboisier and vanilla cake
Framboisier cake : cake made with raspberries, sponge cake and cream.
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Desserts and Sweet Courses
Framboisier cake
Cake made with raspberries, sponge cake and cream.
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