| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Espresso beans |
| 1 |
c |
Heavy cream |
| 1/2 |
c |
Granulated sugar |
| 6 |
oz |
Bittersweet chocolate; coarsely chopped |
| 2 |
tb |
Unsalted butter |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
Preheat the oven to 325 F. Place the espresso beans on a baking sheet and
roast for 5-10 minutes, just until you can begin to smell their aroma.
Remove beans and allow to cool. Place in a coffee grinder and grind
coarsely. Place the beans in a small sauce pan with the heavy cream and
bring to a boil, remove from heat and let sit for 30 minutes.
Strain the heavy cream through a fine mesh strainer into a bowl. Return the
infused cream to the saucepan with the sugar and bring to a boil. Remove
from heat and add chocolate and butter and vanilla and stir until smooth.
Cover and keep warm until ready to use.
Posted to recipelu-digest Volume 01 Number 473 by "bunny"
<layla696@ix.netcom.com> on Jan 7, 1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”