Liqueur Coffee Sauce

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).

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).