PORT & SUGAR

Every month I meet up with some friends to enjoy fine cuisine. For each different get together we choose a theme and every time we get to prepare a different course. I like to try out different things , although they might not always work out that well. This time the theme chosen was alcohol.
I chose to make something typically Dutch with a twist of my own. The alcohol used is a Ruby Port. Beneath you can see what I got up with.

What I came up with is a vanilla, cinnamon and port Poached pear mousse  with a syrup of port and the pair decoction aside of a bitter chocolate crisp with roasted almonds that's underneath a Meringue with caramel splinters.

I was quite proud of the result, and it tasted quite good too.