<p>Remember the bhang mithai you gorged on last Holi, or even the delicious rum cake you filled your soul with last New Year’s? <br /><br /></p>.<p>Well, alcohol in desserts is not just reserved for occasions but can make any romantic dinner or a bachelor’s party a dreamy indulgent do. Liquors and liqueurs make chocolates more extravagant, fruit tarts sweeter and even mousses and trifles more flavourful. Tried an Irish Whiskey Cake or a Bread Pudding with Bourbon Sauce lately? <br /><br />Hear it from the chefs themselves... Chef Xavier Namchyomoo from Irezumi – Asian Tapas Club says, “A touch of bubbly has the ability to enhance the taste of any dessert, especially a sorbet or a pie, and take it up a notch or two. A simple combo of sorbet and sparkling wine can do wonders and make the dessert a classic treat with a boozy effect in every bite of it.”<br /><br />“Fruits and wines play perfect companions to make a wonderful dessert. For a potent taste, fruits should be dipped in wine for at least two-three hours.”<br /><br />Chef Sabyasachi Gora, who designed the new food menu at The Beer Cafe, says, “While not many people use beer as an ingredient for desserts, I feel citrus-flavoured beers are very suitable for this. They blend in beautifully and make for amazing desserts like Citrus Beer Pudding With Toffee Sauce served with ice-cream and Steamed Date Pudding.” <br /><br />“Another favourite of mine is the Banana Beeramisu. It uses beer, espresso, cocoa powder, chocolate, banana and cream.”<br /><br />Europe specialises in alcoholic desserts where people love to combine desserts with drinks. In fact, every region there, having a developed an alcoholic variety of its own, specialises in specific liquor desserts. <br /><br />Chef Harish from Elf Café & Bar says, “Italian wines provide a balanced texture and aroma to a dessert. When blended, they give the right dose of sweetness and spiciness to the dessert and makes its taste authentic. As Italy has been a big producer of sweet liqueurs for a really long time and using liqueurs in desserts has been a culture for the country, they make the most amazing and classic desserts in the world.”<br /><br />Chef Sunil Tomar from Storm Bar & Grill adds, “Dark rum makes an amazing chocolate-based dessert that is totally irresistible. Whisky makes amazing Scottish dessert. Cranachan – A Scottish dessert is incomplete without whisky.” <br /></p>
<p>Remember the bhang mithai you gorged on last Holi, or even the delicious rum cake you filled your soul with last New Year’s? <br /><br /></p>.<p>Well, alcohol in desserts is not just reserved for occasions but can make any romantic dinner or a bachelor’s party a dreamy indulgent do. Liquors and liqueurs make chocolates more extravagant, fruit tarts sweeter and even mousses and trifles more flavourful. Tried an Irish Whiskey Cake or a Bread Pudding with Bourbon Sauce lately? <br /><br />Hear it from the chefs themselves... Chef Xavier Namchyomoo from Irezumi – Asian Tapas Club says, “A touch of bubbly has the ability to enhance the taste of any dessert, especially a sorbet or a pie, and take it up a notch or two. A simple combo of sorbet and sparkling wine can do wonders and make the dessert a classic treat with a boozy effect in every bite of it.”<br /><br />“Fruits and wines play perfect companions to make a wonderful dessert. For a potent taste, fruits should be dipped in wine for at least two-three hours.”<br /><br />Chef Sabyasachi Gora, who designed the new food menu at The Beer Cafe, says, “While not many people use beer as an ingredient for desserts, I feel citrus-flavoured beers are very suitable for this. They blend in beautifully and make for amazing desserts like Citrus Beer Pudding With Toffee Sauce served with ice-cream and Steamed Date Pudding.” <br /><br />“Another favourite of mine is the Banana Beeramisu. It uses beer, espresso, cocoa powder, chocolate, banana and cream.”<br /><br />Europe specialises in alcoholic desserts where people love to combine desserts with drinks. In fact, every region there, having a developed an alcoholic variety of its own, specialises in specific liquor desserts. <br /><br />Chef Harish from Elf Café & Bar says, “Italian wines provide a balanced texture and aroma to a dessert. When blended, they give the right dose of sweetness and spiciness to the dessert and makes its taste authentic. As Italy has been a big producer of sweet liqueurs for a really long time and using liqueurs in desserts has been a culture for the country, they make the most amazing and classic desserts in the world.”<br /><br />Chef Sunil Tomar from Storm Bar & Grill adds, “Dark rum makes an amazing chocolate-based dessert that is totally irresistible. Whisky makes amazing Scottish dessert. Cranachan – A Scottish dessert is incomplete without whisky.” <br /></p>
