Recipe for Palate’s chocolate pudding

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From the Los Angeles Times:

Dear SOS: My family had dinner at Palate in Glendale, and it finished on a very high note — the chocolate pudding. It will be really great if you can get the recipe from Palate.

Annie Steinmetz, Sherman Oaks

Dear Annie: This rich and creamy pudding, topped with a dollop of crème fraîche and a sprinkling of macerated strawberries, is a wonderful way to end the meal — and it makes for a perfect dessert served with the right wine. Palate Food + Wine’s wine director, Steve Goldun, recommends pairing it with a nonvintage Rondeau Bugey Cerdon, which he describes as a “luscious, off-dry, sparkling, red fruit-scented rosé from Savoie in eastern France.”

“Chocolate is notoriously difficult to pair with wine,” Goldun continues. “But when you stumble upon one of the handful of choco-friendly wines, the results can be stunning. This wine’s low alcohol profile and famous affinity for strawberries makes it the perfect pairing.”

Click here for the full story.

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Written by Times Community News

October 13, 2009 at 11:23 am

Posted in L.A. Times

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