These Frozen Brandy Alexander cups are a fast and easy way to make a memorable dessert!
This is a refreshing dessert all year round. The Brandy makes it warming in winter and the ‘frozen’ makes it refreshing in summer!
The recipe is from a restaurant called ‘The Brittany’ that used to be my favourite restaurant in Kitchener for years. The Brittany is gone now (sigh) but this recipe had been printed in a local publication so I can still make it at home.
This is so easy to make- it is practically no cook – you just have to dissolve sugar in water to make a simple syrup. I made mine in the microwave!
It needs at least 2 hours to freeze but you can make it way ahead if you like and keep it tightly sealed in your freezer for months if you want.
You are going to dissolve sugar in hot water, whisk some egg yolks, beat some cream and pour a couple of liqueurs! Not complicated at all. The only caution is to let the simple syrup cool down quite a bit before you whisk the egg yolks in so they don’t curdle ie cook when you add them to the syrup.
The combination of brandy and crème de cacao here is delicious but you could also switch it up to suit your taste. Just combine 1 1/2 ounces of your favourite liqueur(s). B52 -1/2 ounce each of Gran Marnier, Kahlua and Baileys. Gold Schlager (Cinnamon liqueur) Butterscotch Ripple.. I could go on!
You can decorate with chocolate shavings and/or fresh fruit, a cookie. Again- use your imagination.
This dessert is elegant enough for entertaining and your guests will never guess how easy it is!
Frozen Brandy Alexander
- 1/4 cup sugar
- 1/4 cup water
- 2 egg yolks
- 1/2 ounce brandy divided
- 1 ounce creme de cacao divided
- 1/2 cup 35% whipping cream
- 1 Tbsp cocoa
- chocolate shavings for garnish optional
- Combine sugar and water. Microwave a couple of minutes on high till sugar is dissolved. Stir well. Set aside and allow mixture to cool down while you whip the cream.
- Whip cream until it reaches soft peak stage. Fold in the cocoa.
- Mix the 2 liqueurs together and divide in half. Half will go in the egg yolk mixture and the other half is for drizzling over the top just before serving. Note: if you are making this way ahead of time you may want to only pour the half amount you will be using immediately. Then you can mix up the remainder just before you serve it.
- Beat the egg yolks with a mixer til they are well mixed. Add the syrup slowly while still beating. Add the liqueurs mixture while beating.
- Fold the egg mixture into the whipped cream gently til evenly blended.
- Divide evenly among 4 serving dishes. Cover and freeze for at least 2 hours or upto 3 months.
- Garnish with chocolate shavings, fruit and remaining liqueur just before serving.