Hello,
Last night we had friends over, and finished a fairly plesant meal with a
frozen fennel mousse, the which I found in a French cook book. The procedure
is fairly convoluted and invvolves cooking fennels in a sugar syrup, then,
making an infusion of star anise, using that for making ANOTHER sugar syrup
which is heated to 118 centigrade, at which it starts to caramellise
slightly, then, pouring the hot syrup into egg yolk, whipping energetically.
The fennels are puréed, and it is all mixed with whipped cream and a glass
of pastis, and frozen. In Swedish, it would be called a parfait - it is
similar, when served, to an Italian semifreddo. In all, it has a clear
taste of fennel and anise, but also a bit of fudge. It is served with a
raspberry sauce.

I served this with Mas Amiel, a Maury, red and fortified to 16.5 % alc, but
the dessert and the wine only barely tolerated each other. Fennel, with its
notes of liquorice, is not an ideal wine partner. Does anybody have a
suggestion?

Cheers

Nils

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Respond to nils dot lindgren at drchips dot se