Dessert Trend We Love: Boozy Sweets

Redbook

By Ava Feuer, REDBOOK.

Why order a cocktail when you could devote your libations and the full attention of your taste buds to an alcohol-infused dessert? Among some of America's best chefs, the answer appeared to be no reason at all.

At the 2013 Top 10 Pastry Chefs in America Awards, talents from the country's top restaurants and bakeries showcased some of their greatest creations, and the results were mouthwatering, to say the least. And from sake, to amaretto, to the edible version of a dark and stormy, spirits reigned supreme. Our eyes, and our taste buds, are still going gaga over these bites.

Related: 31 Days of Artisan Ice Cream

Malcolm Livingston II's (WD-50, NY) mango puree, compressed mango, sake caramel, lemongrass infusion, syrup and puree with sheep milk yogurt sauce and smoked cashew nougatine.
Malcolm Livingston II's (WD-50, NY) mango puree, compressed mango, sake caramel, lemongrass infusion, syrup and puree with sheep milk yogurt sauce and smoked cashew nougatine.



Related: The 13 Most Exciting Chocolates in America

Laurie Jon Moran's (Le Bernadin, NY) Dark and Stormy.
Laurie Jon Moran's (Le Bernadin, NY) Dark and Stormy.



Related: 31 Days of Snacks for Grownups

Andy Chlebana's (Joilet Junior College, IL) chocolate raspberry cremeux, chocolate mousse, amaretto ice cream, violette liquor bonbon, crispy raspberry foam, and sugared almond.
Andy Chlebana's (Joilet Junior College, IL) chocolate raspberry cremeux, chocolate mousse, amaretto ice cream, violette liquor bonbon, crispy raspberry foam, and sugared almond.



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