Dessert pairing question...

Peter Creasey

Peter Creasey

Peter Creasey
Please provide your thoughts on pairing...

Green Chartreuse V.E.P.

with...

Soft Marble Ganache
with a Raspberry Macaron & Fresh Berries

(That description is all I know about the dessert)

Thanks.

. . . . Pete
 
I suppose "marble" means some white chocolate and some dark chocolate mousse. Chartreuse goes famously well with chocolate. The red-fruit, if decorative, are also fine.
 
I happen to like the sound of the whole pairing; however, I have to be concerned with what ~20 fellow diners will think about the course.

. . . . . Pete
 
originally posted by Peter Creasey:

I happen to like the sound of the whole pairing; however, I have to be concerned with what ~20 fellow diners will think about the course.

. . . . . Pete
Click to expand...

You could always go with something a bit more conventional like Malmsey Madeira, but it all depends on the sugar level in the dessert. Quinta do Infantado makes a really great Colheita Tawny, but I am not sure if it is available in the US. Or maybe something a bit fresher like a BA with enough sweetness to handle the dessert.
 
Green chartreuse is quite herby -- unlike the yellow, there is no saffron or honey added, and the herb balance is a little less anise-forward. But, anyway, the dessert sounds fine; if you want to tweak, swap out the berry things for something basil, lovage, or mild mint -ish.
 
originally posted by Peter Creasey: Dessert pairing question...Soft Marble Ganache
with a Raspberry Macaron & Fresh Berries
Click to expand...

Thanks for all the good input.

Any thoughts on Alois Kracher - Beerenauslese cuvee 2017 with the dessert?

. . . . . Pete
 
Georg, you are correct if the right Maury can be conveniently obtained.

Everyone, the only Maury I've seen that might be available is the Clos Thales Causseil Mouillere Carignan 2007. Can anyone comment on how suitable this Maury might be with the dessert?

. . . . Pete
 
You must log in or register to reply here.
Back
Top