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Amontillado Sherbet


For dessert, the chef at El Faro del Puerto suggests a refreshing sher­bet with a scintillating sherry flavor.

SERVES 4:

 

  • 350 ml amontillado sherry
  • 1 liter water
  • 400 gr sugar
  • 1 egg white, whipped stiff
  • Seedless raisins macerated in amontillado sherry

Boil water with sugar to make a syrup. Cool. Mix the wine and the syrup, add the whipped egg white. Place in an ice cream maker, or churn freeze to desired consistency. Decorate with the seedless raisins before serving.

Recommended wine: A Palomino and Pedro Ximénez oloroso sherry. This is one of those desserts which will admit a Pedro Ximénez oloroso whose sweetness is smoothened with the presence of the Palomino grape, a wine with aromas of aging and liqueur notes, together with hints of coffee, dried fruit such as figs or prunes, sweet but not ex­ceedingly so. As the coolness of the sorbet subdues the sweetness of the syrup used, it does not call for an excessively sweet wine such as a Pedro Ximénez varietal.

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