Irish Coffee Sundaes With Caramel Whiskey Sauce
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 large
Egg White1 cup
Granulated Sugar1 cup
Water6 tbsps
Irish Whiskey1 cup
Heavy Cream1 tsp
SaltDirections:
1
Make crisps: Preheat oven to 325°F with rack in middle
2
Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil
3
Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended
4
Stir in walnuts until coated
5
Spread mixture into a 10- by 8-inch rectangle in pan
6
Bake until crisp is dry to the touch, 20 to 25 minutes
7
Transfer pan to a rack to cool completely
8
Loosen crisp with a metal spatula and break into small pieces
9
Preheat oven to 325°F with rack in middle
10
Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil
11
Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended
12
Stir in walnuts until coated
13
Spread mixture into a 10- by 8-inch rectangle in pan
14
Bake until crisp is dry to the touch, 20 to 25 minutes
15
Transfer pan to a rack to cool completely
16
Loosen crisp with a metal spatula and break into small pieces
17
Make sauce: Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved
18
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
19
Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel
20
Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden)
21
Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth
22
Cool to warm
23
Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp
24
Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved
25
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
26
Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel
27
Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden)
28
Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth
29
Cool to warm
30
Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp