Desserts - Alco puds

John Meyer, managing director of Thomas Lowndes & Co, supplier of culinary branded alcohol, gives chefs guidance on using alcohol in desserts.

"Alcohol can be delivered most effectively via a layer or 'pocket' within a larger host product. Apply it to the most co-operative ingredient to carry it - a sponge base, custards or fruit compotes. Cover the alcohol with a barrier such as jam or fruit to prevent evaporation. Freezing may inhibit the alcohol flavour delivery. Frozen desserts therefore require a higher dosage. "Chocolate's high fat content makes it an excellent flavour carrier. However, the degree of cocoa solids in a chocolate dessert will weaken the overall alcohol delivery. For example, chocolate mousse with 70% cocoa solids will require a higher percentage extract to deliver flavour effectively."

All Thomas Lowndes brands come in food-grade plastic containers. The majority are available at 60% alcohol by volume and liqueurs are available as extracts to give a more concentrated flavour delivery. The company is expanding its portfolio for 2006 with three new brands; Jim Beam liqueur, After Shock Shooter liqueur and Sourz liqueur. For more information, pay a visit to the company's site, www.thomaslowndes.com​