The ice wine has a lot of pear notes which go very well with the mild goat cheese. The different textures you get when you eat this one-bite dessert is also very interesting. You have the crumble and sandy cookie, the soft mousse, the crunch from the sugar decor on top, and the gelee.
The sugar decor is something that is super easy to make and yet looks very interesting and different. I just took isomalt, which is a sugar substitute (you can find it at gourmet food stores or pastry suppliers), and mixed it with some food colouring. I got a more speckled look by not mixing the colour very thoroughly. Sprinkle the isomalt between two sheets lined with silpat and baked it at 350 degrees for 30 mins. Cool down without removing the sheet on top. When it's all cool, just peel of the silpat and break the large, bubbly sugar piece into shards and use as decor.
