Myšák’s Classic Caramel Ice Cream Sundae

A TIMELESS CLASSIC THAT TICKLES YOUR TASTE BUDS WITH A RANGE OF IRRESISTIBLE FLAVOURS, COMBINING THE AROMA OF ROASTED HAZELNUTS AND COFFEE-SCENTED CARAMEL. SINFUL YET LIGHT AS A FEATHER! 


INGREDIENTS

  • 3 scoops (150 g) of vanilla ice cream 
  • 30 g coffee-flavoured caramel 
  • 100 g freshly whipped cream 
  • 25 g chopped candied hazelnuts  

STEPS

Arrange scoops of ice cream into a chilled sundae glass – at Myšák they serve vanilla ice cream made by the Italian ice creamery Crème de la Crème. Make the coffee-flavoured caramel by heating sugar until it turns brown and diluting it with quality coffee, then pour the caramel over the ice cream. Arrange freshly whipped cream on top of the sundae and sprinkle it with roughly chopped candied hazelnuts. Pour more coffee caramel over the entire sundae for a finishing touch.   


Czech history was written in cafés, including those that were popular during the First Republic. Whether their original interiors have been retained or modernised, the genius loci of these historic places exudes unmistakable elegance and style. Read more about Café Myšák and other traditional cafés in Prague in our latest issue SOFFA 24 dedicated to Czechoslovakia.

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You can now buy it in print at our e-shop or read the issue online at issuu.com.

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