Coffee caramel sauce using a Thermomix
(5)
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Imagine a drizzle of liquid gold that awakens your senses with the rich aroma of coffee and the sweet embrace of caramel. This coffee caramel sauce is not just a topping; it's an experience! Originating from the sweet tooth of the French, who have perfected the art of sugar, this luscious concoction combines granulated sugar with the boldness of instant coffee and a zesty kick of lemon juice, resulting in a flavor profile that dances on your palate. Whether you pour it over ice cream, pancakes, or just indulge by the spoonful, this sauce promises to elevate any dessert to a level of sheer decadence. Fun fact: Did you know that coffee was once banned in Mecca because it was thought to stimulate radical thinking? Luckily, we can enjoy it now, especially in this delightful form!
Ingredients
- 250 g Granulated sugar
- 1 Teaspoon(s) Instant coffee
- 1 Teaspoon(s) Lemon juice
- 30 g Butter
- 130 g Fresh liquid cream
Steps
- To ensure the success of a recipe using the Sugar Cooking mode, the ingredients you use must match the specified quantities and descriptions.
- The recipe should be carried out without delay once the sugar and other ingredients are placed in the bowl.
- Add 250 g of granulated sugar, 1 teaspoon(s) of instant coffee, 1 teaspoon(s) of lemon juice, 30 g of butter in the food processor bowl.
- Mix manual: 15:30min / 120°C / Speed 3. Filler cap semi open
- Add 130 g of fresh liquid cream in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed in inverse.
- Mix manual: 2:00min / 0°C / Speed 2.
- Transfer the content of the preparation content in an airtight jar.
- Let it cool down.
