GOURMET COMBINATIONS WITH DALVA´s PORT WINES.

Posted by C.daSILVA / at Tuesday, December 20, 2011 / /

Horchata de Chufa with DALVA´s Colheita  1967 reduction

A delicious combination of Dalva Colheita 1967 paired with Chufas de Foie Gras.
Ingredients: Foie Gras | Horchata | Trufles, Colheita 1967 reduction and Cocoa.

Question:
What is Horchata de Chufa?
Answer: "Horchata is a popular, refreshing drink consumed in Spain during the hot summers. It is made from the tubers of the nut sedge plant and in Spanish these are called chufas, hence the name horchata de chufa. Horchata has a white, milky appearance and is served ice cold."

Tiramisú with DALVA´s LBV 2005 reduction

A delicious combination of Dalva LBV 2005, a very fleshy and pulpy port wine, paired with Tiramisú made with figs, fresh cheese, LBV 2005 reduction and almond ice cream.

Dried furits Sabayon 1967

Dried fruits sabayon 1967

Ingredients:
2 egg yolks
10cl of DALVA Colheita 1967 Rui Paula
3 teaspoons with sugar
2 almonds
2 hazelnuts
10 seeds
10 raisins
10 grapes

Preparation:

Crush the nuts in a bulk. Add the grapes, 1 teaspoon with sugar, 5cl of DALVA Colheita 1967 Rui Paula and melt it in a nonstick frying pan.
Prepare the sabayon joining the 2 egg yolks, 2 spoons with sugar and 5cl of DALVA Colheita 1967 Rui Paula. Flap it well with cooking rods in water bath until obtain a homogeneous foam and evaporate the alcohol.
Place the caramelized fruit cocktail in a bowl and pour over the sabayon.
Serve with DALVA Colheita 1967 Rui Paula  at 13°C.

Presentation:

Place the caramelized fruit cocktail in a bowl and pour over the sabayon.
Serve with DALVA Colheita 1967 Rui Paula  at 13°C.

Gonçalo Devesas