There are some ostentatious alcoholic desserts that involve setting things on fire or dousing them with a syrupy sauce. I wouldn’t turn down Bananas Foster or a gooey chocolate liqueur truffle, but I love these delicate and unique ways to use a little booze to liven up dessert time. Oh so fancy!
Lillet Marshmallows ~ Lillet is a lovely French aperitif that has a hint of herb and fruit flavor. Add that to light and airy homemade marshmallows, and you have pure genius.
Profiteroles with Chartreuse Ice Cream ~ I can’t believe this is real: pastry puffs filled with Green Chartreuse ice cream and drizzled in chocolate sauce! Chartreuse has a complex herbal flavor that goes very well with chocolate, so this one is very exciting to me.
Piña Colada Cake ~ What kind of grouch wouldn’t instantly fall in love with a Piña Colada in cake form? Rum, coconut, pineapple, cake … they’re all so loveable.
Bourbon Ice Cream ~ I love ice cream, and I love bourbon. And, I also love bourbon ice cream. It tastes exactly like you’d imagine: rich vanilla ice cream infused with bourbon goodness. Eat it alone or put it on a cake. Either way, yum.
Elderflower Sabayon with Berries ~ Those French people really know where it’s at when it comes to dessert. A sabayon is a creamy whipped dessert that’s usually made with Marsala wine. But this recipe subs in St Germain elderflower liqueur and adds some berries. Berries, cream, St. Germain. OK!