Prep 12 hrs
Cook 1 hr
Coffee, mmmmmm. Very good with ice cream or on baked things. The chill time is included in the prep time.
- 3 cups strong dark-roast brewed coffee
- 6 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 tablespoons arrowroot
- 3⁄4 cup heavy cream
- 1 tablespoon confectioners' sugar
- Put coffee in a pan with 4 Tbsp of the granulated sugar and the lemon juice and bring to a boil.
- Simmer very briskly until reduced by half.
- Mix arrowroot with 3 Tbsp of the cold coffee mixture.
- When quite smooth, stir in the rest of the coffee mixture and half the heavy cream.
- Stir over low heat until it come to a boil and then add the rest of the granulated sugar.
- Simmer about 10 minutes.
- Chill slightly.
- Whip the remaining cream.
- When it begins to thicken, add the confectioners sugar and continue beating until stiff.
- Mix slowly into the coffee sauce.
Well, since there is only one coffee lover in this house, I wanted to make just 1/2 cup of the sauce. But when I reduced the servings, the directions made it difficult to convert, so I used all the ingredients listed, and just altered the instructions. I used cornstarch for the arrowroot, and placed the first four ingredients into a small pot and simmered to reduce. While it cooled, I whipped the heavy cream and confectioners' sugar to stiff peaks. I then (while whisking) slowly drizzled in the coffee mixture. I served this to Buddha over chocolate ice cream and he went nuts! He loved the flavor of the coffee sauce with the ice cream. I can see this will be a regular treat for him often. Thanks so much for posting. :)
I used a blend of regular and butter rum coffee . SO yummy. This is more like a creamy sauce. I served it over Chocolate Coffee Cake Recipe #93497 This is a definite keeper. Made for Comfort Cafe Tag January 2009