Affogato With Crunchy Palm Sugar Coffee Beans
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Affogato With Crunchy Palm Sugar Coffee Beans
Recipe By Louis Tikaram
Ingredients
Coconut Sorbet
*makes 2.5 ltrs of coconut sorbet, which will get you about 20 scoops
1 ltr Coles coconut cream
500 ml young coconut juice
pinch sea salt
500 ml simple sugar syrup (recipe included)
500 ml liquid glucose
Simple Sugar Syrup
500 g caster sugar
500 ml water
Crunchy Palm Sugar Coffee Beans
250 g palm sugar
1 cup coffee beans
To Serve
1 large scoop of coconut sorbet
1 shot of espresso
1 shot of dark rum
1 tbsp of crunchy palm sugar coffee beans
Method
Coconut Sorbet & Simple Syrup Method
Combine the simple sugar syrup and glucose in a small saucepan and warm slightly just so the glucose can melt and the two ingredients are combined with no lumps. In a large mixing bowl add all the remaining ingredients and the sugar/glucose and whisk together, cool the mixture and churn in your ice cream machine following the manufacturer's instructions then store in the freezer.
Simple Sugar Syrup Method
Combine the ingredients in a saucepan and bring to the boil. Once boiled, turn to a simmer and allow to reduce slightly for 5 minutes. Cool and store in an airtight container in the refrigerator.
Crunchy Palm Sugar Coffee Beans Method
Line a rimmed baking sheet with heavily greased baking paper, set aside.
Heat palm sugar in a deep saucepan.
Place over high heat and cook, without stirring for 3 minutes.
Turn heat to medium and continue to cook, without stirring.
When the sugar starts to slightly darken and you can smell a beautiful caramel aroma, add the coffee beans. Stir to ensure they are all coated in sugar then immediately pour onto the lined baking sheet and spread mixture into an even layer.
Cool completely, then crush into pieces.
To Serve
Scoop the coconut sorbet into the glass ahead of time and store in the freezer until ready to serve. When ready to serve, pour the espresso over the sorbet and add a big spoon of crunch.
