I can’t believe I’ve been away so long. I have a ton of ideas for blog posts, but time for only one quick one. I was trying to come up with an easy dessert option after a fish class. Parameters were tight for the overall class: no gluten, no shellfish, no onions, no garlic, no salmon. Dessert wouldn’t have been much of a challenge if time weren’t such an issue. I decided to do tiny ice cream sundaes with fresh strawberries, caramel and ganache sauces, whipped cream and mint leaves.
Oh, and no dairy! Sorry. The dairy free girl had strawberries while the rest of the class finished our meal with yummy sundaes. Here is the sauce. So much better than the jarred stuff. Simple and no preservatives too. Think about caramel sauce when you might want to dress up a chocolate cake, brownies, or in this case, just some vanilla ice cream.
- 1 cup sugar
- 1 Tbls unsalted butter
- juice of 1/2 lemon
- 1/4 – 1/2 cup heavy whipping cream
In an 8-10″ stainless steel saute pan, melt the sugar over medium heat, swirling the pan often. Watch the color change from snowy white to a rich caramel color.
Sugar can easily burn at this point, so you want a rich caramel color, but seconds later, the sugar will burn. Watch closely. Be careful, melted sugar burns are very painful!
Once the sugar is completely melted, remove from the heat and drop in the butter and add the lemon juice. Return to the medium heat. The mixture will sputter and cause a bit of an uproar in the pan, but keep stirring until it smooths back out again. Add the cream and whisk or stir again until smooth. Allow to cool slightly, then use as a luxurious element in desserts, or just eat it with a spoon. Yum.