Pair with Cream

Brigitte Berghammer-Hunger and Martina Schierer, the German participants of the Copa Jerez 2017, presented this accompaniment for a cream sherry as part of their three-course menu.


125 gr 
125 gr 
400 gr  
whipped cream
1 ½ 
leaves gelatin
125 gr  
50 ml 
125 ml 
liquid cream
75 gr  
75 gr 
brown sugar
75 gr 
grounded hazelnut
60 gr  
11 gr  


For parfait, boil 125g of sugar with espresso beans, let it rest for 48 hours and then remove the beans. Heat the mixture to 120 ° C and stir with the 120g egg yolk and the two eggs. Soak gelatine and stir, then cool down the mass. Beat the whipped cream, fill into the mold and freeze.

For the salt caramel sauce, add 125 g sugar to the 50 ml water and the butter until it caramelises, then add the liquid cream and sea salt to taste.

Heat the chocolate and spread it on a Silpat mat. Finely chop the hazelnuts, roast them and sprinkle them with the chopped mint leaves on the still warm chocolate plate.

Boil the raspberry jelly and let it cool for 12 hours, then fill the raspberries with it. 200g Cream until boiled down to 85g. Raspberries and marinade all components.

Ödenturm , Germany
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serving and consuming

Pairing Cream with food

The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.

It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.

Cream fast facts

Always chilled

Serve chilled, between 10 & 12º C.

Not only a dessert wine

Delicious with pastries and fruit, but also with the foie.

Style of Glass

Serve in a white wine glass, or wide rimmed glass with ice.

Analytic data

  • Alcoholic content between 15,5 & 22% vol.
  • Sugar 115 - 140 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Ödenturm , Germany
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