No doubt you've had chocolate pots de crème, or a rich chocolate custard before. But has it ever been served with a passion fruit caramel, or a spoonful of candied ginger? How about both, as well as fresh lychees? It's the combination of these diverse elements that makes every bite of this dessert so uniquely delicious.
'lychee' on Serious Eats
I think it's best to use a dry sparkling wine to pair with the fruit, or the cocktail ends up cloyingly sweet and tasting like a bad hangover waiting to happen. I used a dry sparkling brut rosé from Alsace, France (Lucien Albrecht Cremant d'Alsace, made from 100% Pinot Noir grapes), which imparts a lovely pinkish hue. A dry Prosecco would be excellent as well.
In small amounts, rosewater lends a subtle floral note to beverages. Rose goes particularly well with fruit, which is why we've paired it with lychee in this alcohol-free tipple. The lychee syrup is sweet, the lemon tart, and the rosewater fragrant, making for a drink that's both exotic and strangely familiar.