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Coffee-Caramel Sauce Recipe

  • Ingredients: 24
  • Serves: 2

Coffee-caramel sauce with unsalted butter, whipping cream.

Ingredients

Syrup

Curd

Fruit and topping

For berry topping

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Bring 1 cup water to simmer in small saucepan; stir in 1 tablespoon instant espresso powder. Remove from heat.

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  2. Step 2 Combine sugar and remaining 1/4 cup water in medium saucepan. Stir over medium heat until sugar dissolves.

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  3. Step 3 Increase heat to medium-high and boil without stirring until caramel is deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes.
  4. Step 4 Stir espresso mixture into saucepan with caramel (mixture will bubble vigorously). Stir until caramel bits dissolve, about 2 minutes.
  5. Step 5 Stir in butter. Cool slightly. Stir in cream. Serve warm. (Can be made 1 week ahead. Cover and refrigerate.

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Nutrition information

Calories 550 Carbohydrates 101 g (34%)
Fat 18 g (28%) Protein 1 g (1%)
Saturated Fat 11 g (56%) Sodium 16 mg (1%)
Polyunsaturated Fat 1 g Monounsaturated Fat 5 g
Cholesterol 56 mg (19%)
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Coffee-Caramel Sauce Recipe

  • Ingredients: 40
  • Serves: 1

Coffee-caramel sauce with water, instant coffee powder, sugar, whipping cream, unsalted butter, diced, pinch of salt.

Ingredients

For brown giblet stock

  • 1 tbsp. vegetable oil
  • Neck and giblets from turkey, cut into 1-inch pcs.
  • 1 onion, left unpeeled, quartered
  • 1 celery rib, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 quartt low-sodium chicken broth
  • 2 cups water
  • 1 Turkish or 1/2 California bay leaf
  • 1 tsp. whole black peppercorns

For sauce

  • Drippings from roast turkey , left in roasting pan
  • 1 1/2 cups Sercial Madeira
  • 1 to 2 tbsps. unsalted butter
  • 6 tbsps. all-purpose flour
  • 1/4 cup heavy cream

Bean Paste Sauce

  • 30 milliliter peanut oil
  • 4 spring onions , sliced into rounds
  • 2 large knobs ginger, finely diced
  • 3 cloves garlic, finely diced
  • 2 red chillies, sliced
  • 60 milliliter bean paste
  • 60 milliliter shaohsing wine
  • 60 milliliter rice-wine vinegar
  • 4 tbsps. crushed yellow rock sugar

For the flavoring

  • 2 1/2 tsps. rosewater
  • 2 cups shelled roasted unsalted pistachios
  • 2 or 3 drops red food coloring

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves.

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  2. Step 2 Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves.

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  3. Step 3 Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes.

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  4. Step 4 Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously).

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  5. Step 5 Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids.

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Nutrition information

Calories 144 Carbohydrates 20 g (7%)
Fat 8 g (12%) Protein 0 g (1%)
Saturated Fat 5 g (24%) Sodium 16 mg (1%)
Polyunsaturated Fat 0 g Monounsaturated Fat 2 g
Cholesterol 24 mg (8%)
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