… sticky
toffee sauce.
If
I have a favourite dessert combination it's warm with cold – i.e. a
good ice cream with a warm sticky toffee sauce. I say warm since its
temperature should be hot enough to begin melting the ice cream but
not hot enough to burn the inside of your mouth!
It
should be said that, as usual, you can buy such a ready-made product
easily – usually in 260g jars (it may vary). Personally the recipe
that follows is the most rewarding 15 minutes you'll ever spend –
on a dessert element that is.
Here
goes :
Sticky
Toffee Sauce
110g/4oz unsalted butter
225g/8oz soft dark brown sugar
50g/2oz chopped stem ginger (optional)
10 fl oz double cream (heavy USA)
Heat the butter, sugar and ginger – gently. When dissolved
add the cream.
Simmer for 15 minutes, stirring.
One batch of the recipe produces 540g of sauce, or, over two
portions – one to fold through a batch of home-made vanilla ice
cream – based on the ice cream recipe which is on the blog.
It freezes too!
This is an excellent recipe and I'd wager that you'll not be
buying a ready-made version once you've sampled this one.
Hmm – another element you could add to the “muddle”?
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