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Ice Cream
Sundaes with Mexican Hot Chocolate and Warm Cajeta Sauce
One of Reed Hearon's creation from La Parilla uses Mexican special
chocolate, prepared cajeta (caramel sauce) topped with cajeta cream.
I N
G R E D I E N T S
2 jars (8 ounces each) cajeta (optional)
1 quart vanilla ice cream or preferred flavor
Mexican Hot Chocolate Sauce
(recipe below)
Cajeta Cream (recipe below)
Sauce
1/2 pound Ibarra or
Mayordomo Mexican Chocolate
2 cups half-and-half
I N
S T R U C T I O N S
Place
jars of cajeta in a saucepan of hot water and warm over medium heat.
Keep warm until needed.
When you are ready to serve dessert, scoop ice cream into cold sundae
glasses or bowls. Pour a generous amount of warm chocolate and cajeta
over each serving. Top with cajeta cream and serve with a long
iced tea spoon.
Mexican Hot Chocolate Sauce
Heat the chopped chocolate and half-and-half in a saucepan over low
heat, stirring often until the chocolate is melted. Keep warm
until needed.
Cajeta Cream
1/4 cup cajeta
1 cup heavy cream
In a large mixing bowl whip together cream and cajeta until mixture
stands in soft peaks. Refrigerate until needed.
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la parilla by chef reed hearon
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