Is there anything more decadent than a dessert with alcohol in it?
Okay, of course there is. But still, adding alcohol to a dessert seems to give the dish an air of having something a little more going for it, beyond the simple taste that the alcohol can bring. Everything from Rum Balls to Key Lime Pies made with Chartreuse all have this aura about them that nearly screams “Indulgence!”. The desserts without alcohol, while wicked in their own little ways (all good), seem to be unable to appear as evil and tempting as, say, a bourbon cheesecake.
This recipe, from the book Cooking with Irish Whiskey is no different. It’s not just a Hazelnut Whip. Oh no. It’s got a nice kick from the Whiskey. It’s a tad tangy, thanks to the yogurt, but not overly so. It received a nice reception at the household when it was recently served, although there was a contingent who enjoyed the whip prior to it being chilled more than afterward. So your mileage may vary.
If you wish to replace the Irish Whiskey with Bourbon, I think that would work rather nicely. In fact, I may have to try that.
- 2 oz. Toasted Hazelnuts, chopped
- 2 oz. Caster Sugar
- 2 oz. Breadcrumbs
- 9 oz. double cream (heavy cream)
- 5 oz. plain yogurt
- 3 Tbsp. Irish Whiskey
- 1 Tbsp. Clover Honey
Mix together the hazelnuts, sugar and breadcrumbs and spread over a baking sheet. Place under a preheated broiler and allow to come to a golden brown (1-2 minutes). Remove from the broiler and allow to cool.
Whip the cream until it forms soft peaks. Whip in the yogurt, whiskey and honey. Fold in the hazelnut mixture. Spoon into individual cups and chill for at least one hour before serving.