Food and wine pairing
Photo de Bernt Rostad (CC BY 2.0)
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
Chocolate dome cake
Dark chocolate dome filled with chocolate mousse.
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Desserts and Sweet Courses
Chocolate ganache
A blend of fresh cream and chocolate.
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Desserts and Sweet Courses
Chocolate macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
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Desserts and Sweet Courses
Chocolate 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
Chocolate 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
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
Chocolate pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Desserts and Sweet Courses
Chocolate religieuse
Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.
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Desserts and Sweet Courses
Chocolate Saint-Honoré
Saint-Honoré : puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).
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