.... et la recette, Nils ; nous l'aimerons. ; -)

DMM

"Nils Gustaf Lindgren" > wrote in message
...
> 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
>
> --
> Respond to nils dot lindgren at drchips dot se
>