In Switzerland we call it Vermicelles, it’s made out of cooked and pureed chestnuts, served with whipped cream and meringues (no idea how to translate this, it’s baked egg-whites with sugar). It’s a typical autumn dessert.
Looking it up it’s seemingly known as Mont Blanc abroad, though i’ve never heard it called that here.
Meringue is universal. Northern Europe eats sweet chestnuts but I have never seen chestnut desserts in North America.
Last week I made a Basque Burnt Cheesecake and it could easily become one of my favourite cold-days dessert.
Oh boy, I was about to answer “Gobi desert” and then looked up something more European like the “Monogros desert” just to say: I stick with waffles 🧇 , powder sugar, hot cherries 🍒, cream and vanilla ice cream 🍦.
A nice dark beer. Abt 12 is my favorite.
Creme brulet.
Thats just pudding and not seasonal.
You clearly never hads good creme brulet. And its for all seasons though we make it asa Christmas treat.
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I definitely don’t think that they should be restricted, but I do find that weather significantly affects my tastes and some things are way better when specific ingredients are in season. I love cranachan but tend to go for it only when I can get good fresh raspberries, and I enjoy denser and heavier foods a lot more when I’m hiding from the cold
Fruit desserts are only good in season.
Can i recommend this delicious and extremely simple apple tart? I made this using apples from my garden and it was fabulous.
Potica. Anytime of the year. Either wallmut or taragon.
Stuck. It’s from Berchtesgaden in Germany and is only made in autumn. I like it best just with butter.
https://www.berchtesgaden.de/regionalschaufenster/lebensmittel/stuck
