Product Details
Elegantly Easy Liqueur Desserts

Elegantly Easy Liqueur Desserts
By Debbie Puente

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Product Description

At last, creme brulee has been demystified. Debbie Puente has taken the complexity out of making this delicious delicacy, and has compiled 70 irresistible recipes that include a wide variety of silken and sinfully rich desserts, as well as some unexpected savory recipes guaranteed to surprise and delight the palate.

Product Details

  • Amazon Sales Rank: #977765 in Books
  • Published on: 2001-12-07
  • Original language: English
  • Binding: Hardcover
  • 120 pages

Editorial Reviews

From the Author
Debbie's Dessert Tips!

Do I have to purchase expensive liqueurs? Despite popular myth, expensive liqueurs are not necessary to create these exquisite desserts. However, you should not cook with a liqueur you wouldn’t drink.

How much alcohol remains in the desserts after cooking? Alcohol does not burn off as quickly as most people tend to think. If you do not want a lot of alcohol remaining in your dish, flaming alone won’t cut it. To achieve the greatest alcohol loss, either simmer or refrigerate for a long period of time.

How much liqueur do I need to buy? Only a small amount of liqueur can lend a delightful aromatic subtlety to a dessert. If you do not wish to purchase the larger bottles, most liquor stores have “minis” that hold just the right amount to enhance the flavors of the other ingredients.

What’s the best caramelizing method? For best results, use the Cheflamme hand-held butane torch and develop your skills by using small amounts of sugar first. If using the broiler method, remember to then place chilled custards in a pan filled with ice to ensure cold, firm custards.

How do I make restaurant-quality chocolate garnishes? To make chocolate curls, soften the chocolate in the microwave for about 30 seconds, then pull a vegetable peeler along the side of the chocolate, allowing curls to fall gently. And voila―a beautiful garnish.

About the Author

Debbie Puente is a Southern California-based food writer. She is editor and publisher of the online international newsletter, Foodstuff, and a contributing editor to other newsletters, newspapers, and magazines. Currently, Debbie is the Food Community Moderator for Prodigy Internet. When not writing, she works as a sales associate at a Williams-Sonoma cooking-supply store, and also is a regular guest on the cable show The Amateur Gourmet, with Jill Freedman Gorelick. Debbie is married and the mother of three boys.