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  A.L. Van Houtte ::: Tropical Fruit Sundae with Coffee Caramel Sauce
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Source : A.L. Van Houtte

  • 1/2 c granulated sugar
  • 3 tbsp water
  • A few of drops lemon juice
  • 1/2 c whipping cream
  • 1/4 c double strength brewed Van Houte coffee
  • 1/4 tsp Van Houtte ground coffee
  • 2 tsp vanilla
  • 1 tsp unsalted butter
  • Pinch of salt
  • mango, banana and pineapple, freshly diced
  • Vanilla ice cream

  1. 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.
  2. 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.
  3. 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.

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