Gastronomixs

Toffee of Baileys and coffee

Toffee of Baileys and coffee

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Ingredients

150

g

sugar

50

g

water

50

g

espresso

150

g

unsweetened whipping cream

25

g

Baileys

Preparation method

  • Caramelise the sugar with the water until it turns a nut brown colour.
  • Add the cream and espresso, stirring to incorporate the caramel.
  • Add the Baileys and set to cool.

Serving suggestions

  • As a sauce for a dessert with vanilla, coffee or chocolate.
  • As a sauce with cold-prepared banana croquettes and ginger cake.

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