So in desserts that come aflame to the table, how do they get that long-lasting burn?
We tried heating up cherries and adding splashes of 151 and lighting it, which gave us a pan-full of 1 centimeter blue flame for less than five seconds.
does the alcohol need to be heated to? and what type of brandy or other liquer do you use for different types of desserts?
we'd like to get a sustainable flame for at least a few minutes.
thanks in advance,