Friday, October 5, 2012

Food and Wine Pairing: Gelisi Antonio Moscato Dolce and Chocolate Blackberry and Strawberry Cobbler with Spiced Honey Whipped Cream

Gelisi Antonio Moscato Dolce

Sweet evanescent honey suckle flavor. The best value Italian dessert wine, perfect to pair with chocolate, fruit or cheesecakes. Coming from the little know northern Italian region of Oltrepo Pavese in Lombardy, this wine is refreshing, with subtle effervescence enhanced by a smooth aftertaste of fruit.

Food and Wine Pairing: This is a perfect dessert wine to go with the chocolate berry cobbler. The tartness of the berries complements perfectly the tangy bright finish this lovely wine has. The notes of golden raisin and candied pear offset and enhance the sweetness and spice of the honeyed whip cream. The chocolate in the cobbler enhances the slight peach jam and marmalade aromas.

Chocolate Blackberry and Strawberry Cobbler with Spiced Honey Whipped Cream

Makes 2, 8 in square or 2, 2 qt baking dish pans

  • 1 1/2 stick (12 tablespoons) butter 
  • 2 cup all-purpose flour 
  • 4 teaspoons baking powder 
  • 1 teaspoon kosher salt 
  • 1 teaspoon freshly grated nutmeg 
  • 2 cup sugar 
  • 1 1/3 cup milk 
  • 2 cups blackberries (about 6 or 7 ounces) 
  • 2 cups strawberries (about 6 or 7 ounces) destemmed and sliced 
  • 1 1/2 cups good quality chocolate chips 
1. Preheat oven to 375°F.
2. In the baking dish melt the butter. Into a bowl sift together flour, baking powder, salt, and nutmeg and stir in sugar until combined well. Add milk and whisk batter until it is just combined. Pour batter into melted butter; do not stir. Pour berries and chocolate chips into center of batter; do not stir. Bake cobbler in the middle of oven 40 minutes, or until cake portion is golden and berries exude juices.
3. Serve cobbler warm or at room temperature with whipped cream, garnish with fresh berries and mint.

For Whipped Cream
  • 2 Cups Heavy Cream 
  • 2 Tablespoons Honey 
  • 1/3 teaspoon nutmeg 
  • 1/3 teaspoon ground cinnamon 
  • 1 teaspoon kosher salt 

Combine all ingredients and whip by hand or machine until stiff peaks form. Do not overwhip (although the butter resulting from being overwhipped makes a lovely spread as well) Serve immediately or refrigerate before use.

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