Desserts containing alcohol on the dining plan?

[JAMIESMITH]

I know that alcoholic drinks are not part of the regular dining plan. What about deserts that contain alcohol?

 

[OhThePain]

I've ordered the Baileys and Jack Daniel's Mousse from Coral Reef before while on the dining plan with no problems. It's not like there is enough alcohol in it to really give you a buzz or anything like that, IMO.

 

[JAMIESMITH]

That's exactly the desert I was curious about. Thank you!

 

[catne]

I've ordered the Baileys and Jack Daniel's Mousse from Coral Reef before while on the dining plan with no problems. It's not like there is enough alcohol in it to really give you a buzz or anything like that, IMO.

depends on your alcohol tolerance, also. I've seen recipes for similar desserts which have as much as 1/2 oz of booze...which would be a weak cocktail but more than you'd expect if you're not a drinker. Don't know how much the Coral Reef version has, but can vouch for the tastiness. We really enjoyed it.

 

[wdw71]

If the dessert is cooked not much of the alcohol is retained so it should not matter.

 

[catne]

If the dessert is cooked not much of the alcohol is retained so it should not matter.

Many mousse-style/pudding-type desserts are not cooked at all after the alcohol is added...as well as many sweet sauces & ganaches...the alcohol is added AFTER the cooking. And even leaving the dessert sitting out, uncovered, overnight, only 30% of the alcohol will evaporate. Less, if the alcohol layer is "sealed" into the dessert by a frosting or some-such or if the dessert is in an air-tight container.

Just for future reference...the notion that alcohol gets "cooked" out of foods is NOT true...this was an anecdotal idea, passed on from cook to cook...and apparently was based on an assumption that heat would quickly evaporate alcohol. When scientifially tested, though, turns out that's just not so. It takes a surprisingly long cooking time at high heats to "cook out" the alcohol...even after 2.5 hours cooking the alcohol in the food, keeping the food at simmer (or baking), there is still some alcohol remaining after more than 2 hours of cooking! Though many think all the alcohol burns off in "flambeau" desserts and dishes, the truth is a food with flamed alcohol retains 75% of the alcohol! See the chart in the following article for more information:

http://www.ochef.com/165.htm

 

[catne]

Also, to OP...haven't been there for a couple of years, but Boma dinner had a couple of desserts containing alcohol: the Zebra domes (they had them labeled...some with alcohol, some without) and there was a wonderful vanilla-rum sauce for the bread pudding. It was also labeled with the "containa alcohol" warning.