When I saw this months hop "Feeling Saucy" hosted by
The Kitchen Crusader I leafed through my new
Michel Roux "Sauces" for inspiration and whilst not exactly in the book, chose a liqueur coffee sauce. I figured a vanilla pannacotta would be an excellent base for any sauce and thought when I'd come to my final decision that I would create an affogato pannacotta dessert, with the pannacotta instead of the ice cream and quite a runny sauce that would be excellent over ice cream or cake as well as the pannacotta.
Liqueur Coffee Sauce
100ml Golden Syrup
120ml Strong Coffee
50g Butter
100ml Cream
2 tablespoons Kahlua
- Melt the golden syrup with the coffee;
- When the syrup has melted, add the butter and stir in until melted and glossy;
- Add in the cream and reduce slightly on a low heat;
- Finally add the Kahlua;
- Drizzle over pannacotta (or ice cream).
2 comments:
I find panna cotta sometimes a little tame for me so this coffee liqueur sauce would be just the thing to liven it up! Thanks for the inspiration.
That looks so good. I love the sound of that sauce and your pannacotta looks perfect
Post a Comment