It’s not that when you are having dessert wine at the end of the meal that there will be no need for dessert. Instead, there are a few desserts that go very well with dessert wines. Dessert wines go perfectly with a number of cheese desserts, from hard to salty cheeses and from Parmesan to Stilton.
There are wide variety of dessert wines like late harvest wine, ports, ice wine, sherry and Madeira. These wines can go with many different types of dessert. For this, first choose a wine or dessert (whichever is more important) and then pair it well with the related wine or dessert respectively.
While pairing, the main important thing is that the wine should always be sweeter than the dessert. If not then it will make the taste of the wine dull and a bit acidic.
Here is a recipe that goes great with dessert wine.
Frozen Praline Soufflé
Pair with a late-harvest white wine.
Ingredients
For praline
1/2 cup sugar
1/3 cup sliced almonds or whole hazelnuts
For meringue
2 large egg whites
1/4 cup sugar
2 tablespoons brandy
1/2 cup chilled heavy cream
2 tablespoons water
And
2 ramekins
Method
First prepare the ramekin by tearing two 3-inch-wide strips of foil and wrap each tightly around outside of the ramekin.
Now for the praline. Line a baking sheet with a sheet of foil, then lightly butter the foil.
Then cook the sugar with a pinch of salt over moderate heat until it to melts, keep stirring occasionally until the sugar turns into a deep golden caramel. After that remove it from the heat and stir in the nuts, then pour onto the baking sheet while spreading. Do this before the praline hardens.
After cooling the praline on the baking sheet for 5 minutes, break it into large pieces and use the required quantity. Leftovers can be sealed for later use.
Now we start with the meringue. For this boil sugar and water over moderate heat. Keep stirring the sugar until dissolved. Now boil the syrup, without stirring for 3 to 5 minutes.
Let the syrup boil while you beat the egg whites with a pinch of salt in a bowl until foamy. Then, add the hot syrup in the same bowl while beating the mixture constantly. Continue to beat until the meringue holds stiff glossy peaks and is cooled.
Now assemble the dessert. For this, fold the praline into the meringue. In another bowl whisk the cream with brandy. Then, fold it into the meringue gently. Now spoon the mixture into the ramekins and freeze, loosely covered with plastic wrap, for 2 to 3 hours or until firm. Once firm you can serve. Remove the foil.
