COFFEE SAUCE

INGREDIENTS
METHOD • Sugar 500 gr
• Heavy cream 200 ml
Take the sugar and put it in a pot make it
• Espresso 300 ml
wet with some water and put it on a low fire
• Gelatin 4 leaves
until the sugar is dissolved, then turn the
heat up and make a caramel.
Take the leaves of gelatin and soke them in
COLD water and set aside for the moment.
Once the caramel starts to form add the espresso to the pot, mix carefully then add
the cream and the gelatin. Bring back to the scalding point and take it of the fire.
Cool it down in the blast chiller.
Once it cooled down, put it in de blender and blitz to a smooth crème.