Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Chestnut and coffee sauce over vanilla ice cream
Serves 2 Desserts and puddings
Ingredients
- 75g demerara sugar
- 75g butter
- 1tsp instant coffee
- purée
- 2tbsp brandy
- 2tbsp double cream
Method
Stir the sugar, butter, instant coffee, chestnut purée and brandy in a heavy-based pan over heat for about 3 minutes until all lumps have dispersed. Stir in the double cream and, after a minute, take it off the heat and serve over ice cream.
Why not subscribe to the digital edition? Enjoy recipes and more on the go!
Advertisement