Thursday, 26 March 2009
I may never sleep again
Espresso sorbet (or, more accurately, mokka sorbet). Not for the faint of heart, the low on caffeine tolerance, or the afraid of bitter. Or those who suffer from insomnia. Two photos: the fancy way to serve it, in a very very tall wine glass, and the way I actually like to eat it, in an espresso cup (from whence it came).
11 shots mokka or espresso (I had planned on 12, but I accidentally drank one)
scant 1/2 c. sugar + 1/4 c. agave syrup.
1/3 c. unsweetened cocoa powder
1 tsp cinnamon
1/2 -1 tsp vanilla
3/4 tsp xanthan gum
Make coffee, and while still hot, dissolve the sugars in it. You may want more sugar. I like things pretty bitter. Once the sugar is dissolved, let the coffee cool. Once cool, mix in everything else using either an immersion blender or a blender blender. You'll need one or the xanthan gum won't dissolve. Freeze. I don't have an ice cream mixer. I also didn't have any orange oil left, but I was planning to add a few drops, so do that if you can. Eat.
note: if you have an ice cream maker, you can probably cut down on the xanthan gum a bit.
music that hasn't slept in centuries: Bach, the coffee cantatas.