Cooking time: 30 min
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.
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.
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.
Serve chilled, between 10 & 12º C.
Delicious with pastries and fruit, but also with the foie.
Serve in a white wine glass, or wide rimmed glass with ice.
