I was recently invited by Nespresso and Kokkedal Castle to create a dessert recipe – only condition was of course that it had to contain coffee. I accepted the challenge and have now tried out quite a few different recipes. I has been so much fun testing out different ways of infusing coffee into desserts. I used this coffee caramel with a chocolate cake I baked and it worked really well. And its very easy to make too.
You can drizzle it over cakes, ice cream or maybe in a cup of warm milk
1.5 dl heavy cream
1.5 dl light syrup
Seeds from 1 vanilla pod
75 g of butter
3 dl sugar
2 shots of espresso
Bring all of the ingredients to the boil in a pan and simmer for about 10 minutes. Finally allow it to boil for a few minutes until it has a dark amber color. It will rise in the pan as it boils so keep an eye on it.
Store in an airtight container in the fridge. It will keep in the fridge for 2 weeks and at room temperature for a day.
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