Food and wine pairing
Photo de Basheer Tome (CC BY 2.0)
https://www.flickr.com/photos/basheertome/6971028847/
Non-alcoholic beverage(s)
Serve at 50-70°C or 122-158 °F. This drink pairs well with 79 dishes:
Desserts and Sweet Courses
Baklava
Balkans. Bulgaria. Greece. North Africa. Middle East. Turkey…
Dessert made of several layers of thin phyllo dough sheets separated with melted butter or oil, in which there is a mixture of dried fruits (hazelnuts, walnuts, or pistachios), sometimes finely ground and crushed spices (cloves), then immersed in a sweet liquid (water with lemon juice, orange blossom, honey, rose, etc).
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Desserts and Sweet Courses
Caramel and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
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Desserts and Sweet Courses
Caramel bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
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Desserts and Sweet Courses
Caramel charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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Desserts and Sweet Courses
Caramel merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
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Desserts and Sweet Courses
Caramel mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
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Desserts and Sweet Courses
Caramel pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Desserts and Sweet Courses
Caramelized apple
Apple coated with a soft cream caramel and held at the end of a stick.
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Desserts and Sweet Courses
Chocolate pavé topped with caramel
Pavé : chocolate cake cut into cubes.
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