|
|
|
|
|
Recipes |
|
| › › |
 |
Tropical Fruit Sundae with Coffee Caramel Sauce |
 |
|
|
| Ingredients: |
| ½ c granulated sugar |
| 3 tbsp water |
| A few of drops lemon juice |
| ½ c whipping cream |
| ¼ c double strength brewed Van Houte coffee |
| ¼ tsp Van Houtte ground coffee |
| 2 tsp vanilla |
| 1 tsp unsalted butter |
| Pinch of salt |
| mango, banana and pineapple, freshly diced |
| Vanilla ice cream |
|
|
|
|
Over medium heat, add sugar, water and lemon juice into a medium saucepan. Stir until sugar is dissolved. Increase heat to medium-high and bring to a boil. Using a wet pastry brush, brush down sugar crystals into liquid. Do not stir. Boil until deep caramel color, about 6 minutes. Watch carefully as it can burn easily. Remove immediately from heat.
Stir in cream, coffee and coffee granules (be careful as mixture will bubble a lot). Return saucepan to medium heat and stir until caramel dissolves. Increase heat and boil until thickened, about 5 minutes. Stir in vanilla, butter and salt.
To assemble sundae, put fresh fruit inthe bottom of a wine or parfait glass. Top with a scoop of ice cream, more fresh fruit and a generous drizzle of sauce.
Makes 2/3 cup. |
|
|
 |
|
|
 |
|
|
|
|
|
|
|
| Copyright © 2005. Van Houtte Inc. All Rights Reserved. |
|
|
