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.
A nice dark beer. Abt 12 is my favorite.
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
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 🍦.
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.
Can i recommend this delicious and extremely simple apple tart? I made this using apples from my garden and it was fabulous.
I firmly believe food and drink shouldn’t be restricted to a specific time of year or day. At the moment I am a fan of brownies and rice pudding with cinnamon. Oh, and bougatsa. I should try making it.
Fruit desserts are only good in season.
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
