Tuesday 5 May 2015

Caramel mochasicles

Happiness is, blending your icy treat with tons of Caramel!
Here's one more reason to enjoy caramel and embrace the summers with more appetite...

For the popsicles:

  • 1 1/2 tsp instant coffee powder
  • 3-4 tbsp sugar
  • 1/4 cup fresh cream
  • 1/4 cup water
  • 1 cup full cream milk
  • 1/2 tbsp cocoa powder
  • Add coffee powder, milk, cream, water, cocoa and sugar in a blender.
  • Blend till smooth and frothy.
  • Pour the mixture into the popsicles moulds, insert the sticks and cover it with an aluminium foil.
  • Freeze for at least 6 hours or overnight.
  • For demoulding, run hot water over the mould and carefully take out the popsicles.
For mocha caramel sauce:
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup fresh cream
  • 1/2 tsp instant coffee powder
  • 1 tbsp cocoa powder
  • 3 tbsp butter( unsalted)
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • In a medium sized bowl whisk together cream, cocoa and coffee powder with a wired whisk, keep aside.
  • Combine sugar and water in a heavy bottom pan.
  • Cook over medium- high heat, until mixture comes to boil.
  • Continue to boil, without stirring, for 7-10 minutes, tilting pan occasionally to keep colour even until mixture turns a deep amber colour.
  • Remove from heat and pour in cream mixture.
  • Add butter and vanilla extract and whisk till everything is combined.

(You can store this sauce for 2-3 weeks in fridge, reheat for few seconds every time you want to use it)

Dunk the popsicles in the caramel sauce.....lick :) :) enjoy!!!

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