Alice’s ticket to Wonderland was an outcome of a hearty dose of the potion labelled “Drink Me” and a generous bite of the cake labelled “Eat Me”. Re-reading the novel as an adult makes you realize that the “magical liquid” is indicative of a real-world pleasure beverage. The tasting notes of the potion had flavors of cherry, pineapple, and toffee, traces of which can be found in the finer whiskies of the world.
Mixing desserts with alcohol is not, however, limited to fantasy novels. Whiskey infused desserts is a buzz in the food and hospitality industry today. No wonder, chefs like Gordon Ramsay, Donna Hay, Anthony Bourdain, and Jamie Oliver are constantly experimenting with it.
Chocolates and whisky is a popular fusion pairing. A brownie tart with whiskey meringue should be your go-to plan on a weekend if you are fond of baking, dark chocolate, and some Irish whiskey.
Pre-heat your oven to 160 degree celsius. Take a 9 inch tart pan or four 3 and ¼ inch tart pans, grease it/them and set aside. Melt butter and chocolate over a Bain-Marie. Remove your pan from the heat. Add sugar, eggs, flour, cocoa, and whiskey to the saucepan and thoroughly mix them. Pour the batter into the tart pan/pans. Bake it/them for 25-30 minutes until the brownies are set. Remove them from the oven and let them cool.
For preparing the meringue, add the egg whites into a mixing bowl and beat them until soft peaks are formed. Add sugar slowly while beating the egg whites till they are thick and glossy. Add cornstarch, vinegar, and the whiskey and keep beating till it mixes well. Layer the meringue over the cooled brownie. Toast the meringue using a blowtorch. Slice and serve the tart!
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The concept of blending whiskey with food is thought to be outré by many.