The sweetness in Crémant is subtle, providing a fine balance with desserts, such as fruit tarts, poached fruits, light cakes, custards, fruit tarts, mousses, soufflés, angel food or pound cake with fruit and toasted almonds, custards, filbert roll with ginger cream, gingerbread upside down cake, ricotta pie, exotic sorbets, and crème brûlée. It also compliments a wide range of spicy Asian foods, blue cheeses, and matches especially well with foie gras.
