1 cup of sugar
1 cup of boiling water
1/2 cup of cocoa liqueur
1/2 cup of Port wine
2 teaspoons of unsweetened gelatin (or 2 white sheets)
1 cup of sugar
1 cup of boiling water
1/2 cup of cocoa liqueur
1/2 cup of Port wine
2 teaspoons of unsweetened gelatin (or 2 white sheets)
Heat the sugar until it turns golden brown
Add the boiling water and stir to dissolve completely
Combine the liqueur and Port wine
Mix the gelatin with 2 tablespoons of cold water and add to the caramel
Let it simmer a bit longer and remove from heat
Serve over ice cream
You can garnish the sides with orange peel, just like in our photograph.
