Part of the trio pairing menu from Copa Jerez 2015 Russian participants Timur Abuzyarov and Ksenia Karpenko, this Pedro Ximénez pairing features a rich chocolate mousse topped with smoked nuts and accompanied by a sorbet made of raspberry and basil.
Our dessert pairing is a 20 year old Solera Especial PX Don Guido from Williams Humbert accompanied by chocolate mousse, smoked nuts raspberry basil sorbet.
In this dish like in a great musical composition the duet is played by two instruments: bitter chocolate which plays cats dogs with rich PX and refreshing juicy raspberry basil sorbet. We have created a classical pairing that satisfy even the most spoiled dinners.
