- Portion size 2 servings
Ingredients
Method
In saucepan, heat unsalted butter and granulated sugar over medium heat, without stirring, until mixture is golden, about 6 minutes. Stir in whipping cream, lemon juice and pinch of salt; cook until thickened, about 2 minutes. Remove from heat; stir in vanilla. (Make-ahead: Can be refrigerated for up to 1 week.)
Divide hot elongated espresso between two cups. Top each serving with 1/4 cup whipped cream and 2 tsp of caramel sauce.
Nutritional facts PER SERVING: about
- Calories 155
- Total fat 14 g
- Saturated fat 9 g
- Cholesterol 45 mg
- Sodium 30 mg
- Total carbohydrate 6 g
- Fibre 0 g
- Sugars 6 g
- Protein 1 g
