IRISH COFFEE SUNDAES WITH CARAMEL WHISKEY SAUCE (for eight)
For coffee nut crisp:
1 large egg white
¼ cup packed light brown sugar
½ teaspoon instant coffee granules, crushed
1 cup walnut pieces (3-1/2 ounces), coarsely chopped if desired
For the sauce:
1 cup granulated sugar
¼ cup water
6 tablespoons Irish whiskey
¼ cup heavy cream
¼ teaspoon salt
2 pints good-quality coffee ice cream
- Make crisps. Preheat oven to 325* with rack in the middle. Line a rimmed sheet pan with nonstick baking liner, or line it with foil and lightly oil foil.
- Whisk egg white with sugar, coffee powder and a pinch of salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10 by 8 inch rectangle in pan.
- Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
- Loosen crisp with a metal spatula and break into small pieces. (Crisp can be made 4 days ahead and kept in an airtight container at room temperature.)
- Make sauce. Bring sugar and water to a boil in a 2 quart heavy saucepan over medium-high heat, stirring, until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is deep golden caramel (watch closely, the color changes quickly).
- Remove pan from heat and carefully add whiskey, cream and salt. The mixture will bubble and steam and the caramel will harden. Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm. (Sauce can be made 4 days ahead and chilled, covered. Rewarm to serve. Any leftover sauce will keep, chilled, at least a week.)
- Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.
CARAMEL WHISKEY SAUCE
from Gourmet Live, March, 2011