Desserts, Essensia, Fall, Spring, Summer, Winter

This dessert was selected by Chef Gerard Vie of Les Trois Marches, the three star restaurant in Versaille France to complement our Essensia wine at a banquet condcluding the American Institute for Wine and Food conference on gastronomy in Boston.

During the reign of Louis XV in eighteenth century France, the Chateau at Versailles contained many private apartments reserved for various courtesans, inlcuding the famous Countess du Barry.

The King, a renowned cook and gourmet, would frequently visit the Countess very late at night to dine on a selection of dishes which were considered aphrodisiacs at the time. One of these specialites was the desset given below which was served in small cups and eaten with a spoon. The image above is not an accurate depiction.

5 eggs
8 oz cocoa
8 oz powdered sugar
10 oz heavy cream, whipped

Combine cocoa powder, eggs and sugar. Fold in whipped cream. Place in small moulds or cups – no more than 1 oz per mould.Small paper cups as used to hold candies will work. Bake at 300 F for 2-3 minutes. Do not overcook. They should be still soft but not runny in the center. Serve with Essensia Orange Muscat.

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