This light and frosty dessert is the perfect ending to a summer meal & can be enjoyed at any time of the day/nite! It will take a few mins, so plan to make this espresso sorbet ahead of time so you can enjoy it later.
Ingredients:
- 6 tbsp espresso ground coffee/instant nescafe/any instant coffee
- 4 tbsp sugar / 4 sachets of 'equal' sugar
- 1glass chilled milk
- 2 tbsp whipped cream
- 2 scoops of ice cream (vanilla+chocolate)
- 1tbsp Cocoa powder
- 1 small nestle milk chocolate (plain)
- ice cubes (6-8)
Preparation:
In a juicer, combine the instant coffee and sugar. Add chilled milk and mix. Add the cream, half tbsp cocoa powder and mix again in the juicer . Finally add the ice cubes and mix for 2 secs . Take a big glass mug and sprinkle the remaining cocoa powder , add one scoop of the ice cream, grate half the nestle chocolate bar .Now pour the chilled coffee into the mug and add the cream ,add another scoop of ice cream , grate some more chocolate on it and sprinkle the remaining cocoa & freeze through for an hour. Serve into tall chilled glasses or have it straight out of the mug when u wish to indulge!!! Tastes great with a sandwich/subway/pasta salad along side!!!