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Chocolate Mousse with Smoked Nuts

Pair with: Pedro Ximénez

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Cooking time: 30 min

Part of the trio pairing menu from Copa Jerez 2015 Russian participants Timur Abuzyarov and Ksenia Karpenko, this Pedro Ximénez pairing features a rich chocolate mousse topped with smoked nuts and accompanied by a sorbet made of raspberry and basil. Our dessert pairing is a 20 year old Solera Especial PX Don Guido from Williams Humbert accompanied by chocolate mousse, smoked nuts raspberry basil sorbet. In this dish like in a great musical composition the duet is played by two instruments: bitter chocolate which plays cats dogs with rich PX and refreshing juicy raspberry basil sorbet. We have created a classical pairing that satisfy even the most spoiled dinners.
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Author , Moscow Russia

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Serving and consuming

Pedro Ximénez with food

Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.

It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.

  • Always serve slightly chilled

    Serve between 12 & 14º C in a white wine glass.

  • A dessert in itself

    A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.

  • Style of glass

    In traditional wide rimmed catavinos or in a white wine glass.

Pairing Pedro Ximénez with food