Buy Cornet & Cie Banyuls Blanc at ’t Bockje Bathmen

75 cl · 16.5% · Dessert

€ 24,99

Cornet & Cie Banyuls Blanc
This bottle

Cornet & Cie Banyuls Blanc

Recommendation for this bottle

At the table with Cornet & Cie Banyuls Blanc

Dessert wine · France · 16.5%

Why this works together

Chosen for the colour (dessert wine), the country of origin (France), the alcohol percentage (16.5%) and the notes of honey and creamy in the description. The wine should be sweeter than the dessert. Next to salty cheese it works the other way round.

Serve at 8 to 12 °C.

What is needed

For 4 people

Crème brûléeWith dessertCrème brûlée

Ingredients

  • 500 millilitres whipping cream
  • 6 egg yolks
  • 100 grams sugar
  • 1 vanilla pod
  • 4 tablespoons cane sugar for the crust

Method

  1. Preheat the oven to 150 °C.
  2. Split the vanilla pod, scrape out the seeds and heat the cream with the pod and seeds until just below boiling.
  3. Whisk the egg yolks with the sugar until pale and pour in the warm cream, stirring.
  4. Strain the mixture, divide it between four ovenproof ramekins and place them in an ovenproof dish with hot water.
  5. Bake for 35 to 40 minutes until the cream has just set but still wobbles slightly, leave to cool and chill for at least 4 hours.
  6. Just before serving, sprinkle with cane sugar and caramelise with a blowtorch or under a hot grill.
RoquefortWith the cheeseRoquefort

Ingredients

  • 160 grams Roquefort

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Goose liver pâté with briocheStarterGoose liver pâté with brioche

Ingredients

  • 120 grams of goose liver pâté
  • 1 brioche
  • 2 tablespoons of fig jam

Method

  1. Keep the pâté cold until just before serving and slice it with a knife dipped in hot water.
  2. Slice the brioche and toast the slices until lightly golden.
  3. Serve the pâté on the warm brioche with a small spoonful of fig jam.

To serve one glass per person

  • 1 bottle of Cornet & Cie Banyuls Blanc

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendationsA recommendation with every wine

Foto’s: Crème brûlée: avlxyz, CC BY-SA 2.0 · Roquefort: Smabs Sputzer (1956-2017), CC BY 2.0 · Ganzenleverpaté met brioche: snowpea&bokchoi, CC BY 2.0

Same flavour profile

Similar wines

Chosen on taste: the notes from the description of each bottle, supplemented with type, flavour profile, origin and price from our own data. Wine from the same house is left out.

Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.