Monica Bhide We asked five pastry chefs, who keep the “spirits” alive in their desserts, to share the secrets of their inebriated creations. These dessert specialists not only use alcohol as the predominant flavor in their masterpieces, but (even better) they don’t burn the alcohol off so the essence of the selected spirit provides great depth and intensity to their indulgent desserts.
Pastry sous chef Aron Weber at the Fairmont Hotel in Washington DC advises people to try tequila in their desserts. “Tequila is an under-used and under-appreciated spirit not often associated with desserts. Some of the smaller distilleries in Mexico offer many different tequilas infused with fresh berries, citrus fruits, and peppers. I have used tequila in combination with blood oranges, guava and lime in making an assortment of sorbets, granitas and ice-creams.” He also advises cooking with Grand Marnier. “It is such a versatile spirit. It goes well with it like chocolate truffles, Grand Marnier soufflés and of course Grand Marnier scented strawberries.”
Check out the rest of the piece in Wine Enthusiast now on newsstands.