Brandy Alexander Dessert Recipes

BRANDY ALEXANDER PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
• In a saucepan, allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
• Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
• In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened filling.
• Whip the heavy cream and gently fold half of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.

BRANDY ALEXANDER

Steps:

• To make the garnish, mix the sugar, nutmeg and cinnamon together and set aside.
• Pour the brandy, crème de cacao and double cream into a cocktail shaker (or see tip, below), then add a generous handful of ice. Shake until the outside of the shaker is very cold, then strain into two small coupe or cocktail glasses.
• Garnish with a sprinkle of the spiced sugar, then serve.THREE TWISTSServe these cocktails at your next dinner party. They're so delectable, they double as dessert - serve with a teaspoon to enjoy all the toppings.Trifle alexanderDrop 1 black cherry in syrup into the bottom of two small cocktail glasses along with a dash of the syrup. Tip 80ml brandy, 50ml sweet sherry, 50ml double cream, 1 tsp sugar syrup and ¼ tsp vanilla bean paste into a blender with a small handful of ice. Blitz until smooth and very cold, then pour into the prepared glasses. Top with whipped cream and sprinkles, then serve with savoiardi biscuits or sponge fingers for dipping. Serves 2.Strawberry alexanderBlitz 80ml gin, 50g frozen strawberries, 50ml double cream, 25ml triple sec and 25ml water in a blender until very smooth. Pour into two tumblers and garnish each with a mini meringue, mint leaves and a pinch of freeze-dried strawberries. Serves 2.Passion fruit & coconut alexanderTip 80ml cachaça, 50ml coconut rum, 50ml double cream and the flesh of 1 passion fruit into a cocktail shaker with a handful of ice. Shake until the outside of the shaker is cold, then double strain the cocktail into two martini glasses. Cut 1 passion fruit in half and drizzle the halves with a couple of drops of coconut rum. Float one half, cut-side up, on top of each cocktail. Serves 2.

BRANDY ALEXANDER (DESSERT)

Steps:

• To make crust combine all ingredients.
• Press mixture over bottom of a 9” spring form pan.
• Bake 5 minutes 325-350 degree oven.
• To make filling sprinkle gelatin over water in saucepan.
• Add 1/3-cup sugar salt and egg yolks.
• Stir until well blended.
• Place over low heat, stirring constantly until gelatin dissolves and mixture thickens slightly- about 5 min.
• Remove from heat, stir in Brandy& Crème de Cacao.
• Chill stirring occasionally until mixture mounds slightly when dropped from spoon.
• (I put this in the freezer and check it constantly-- usually about 5 to 10 minutes).
• Beat egg whites until stiff but not dry.
• Gradually add remaining sugar (1/3 cup) beat until stiff.
• Fold in gelatin mixture.
• Fold in Whipped cream.
• Pour onto crumb crust.
• Chill until firm.
• Garnish with Chocolate Chips, Chocolate Sprinkles or any other decorations.