Sun Sentinel Palm Beach Edition
Mocha sundaes
Prep: 20 minutes Cook: 10 minutes Makes: 4 servings Instant espresso powder dissolves easily in the syrup and the whipped cream.
Mocha syrup:
½ cup granulated sugar
½ cup strong brewed coffee (or water)
2 tablespoons softened butter
2 tablespoons unsweetened cocoa powder
1 tablespoon instant coffee granules or 1 packet Starbucks Via Instant
Whipped coffee cream:
½ cup heavy cream, very cold
2 tablespoons powdered sugar
1 tablespoon instant coffee granules or 1 packet Starbucks Via Instant
1 tablespoon Kahlua or other coffee liqueur, optional
1 pint vanilla ice cream, softened enough to scoop
Shaved shards of semi-sweet, milk or bittersweet chocolate
Fresh raspberries, strawberries or drained morello cherries, optional
1. For mocha syrup, put granulated sugar and brewed coffee into a small, deep saucepan (a deep saucepan helps prevent boil-overs). Heat until sugar dissolves and mixture boils. Wash down any sugar crystals on side of pan with a brush dipped in water. Reduce heat and simmer covered, without stirring, 2 minutes. Stir in butter, cocoa and instant coffee until dissolved. Pour into a jar. Cover with lid and cool. Refrigerate covered up to several days. Heat in microwave to warm for serving. Makes: about ½ cup.
2. For whipped coffee cream, beat cream in a chilled bowl with an electric mixer on low until frothy. Beat in powdered sugar, instant coffee and liqueur. Beat until soft peaks form. Refrigerate up to 30 minutes.
3. For each sundae, place 2 small scoops vanilla ice cream into serving bowl. Drizzle generously with warm mocha syrup. Top with a dollop of whipped coffee cream. Garnish with chocolate shavings. Top with a raspberry, strawberry or cherry. Serve immediately.
Nutrition information per serving: 413 calories, 24 g fat, 15 g saturated fat, 78 mg cholesterol, 48 g carbohydrates, 44 g sugar, 4 g protein, 64 mg sodium, 1 g fiber