The perfect crossover between coffee and pudding; light, refreshing and stylish.
Again, no offical recipe for this one, but here’s how I did it..
Make several very strong esperesso coffees with a machine (if you dont own one I’d advise buying the coffees-it really needs to be good and strong). Dissolve as much demerara sugar as you’d like into it- I went for 3 tsps per espresso- the sweetness numbs after freezing so aim for pretty sweet. Pour into tupperware and put in the freezer. After a couple of hours, mash it all up with a fork- you are aiming for tiny crystals. Do this a few times, and then again when you serve it. Preferably in a clear glass, with a quenelle of sweetened whipped cream and some squares of delicious dark chocolate.