Espresso Crush

About Espresso Crush

Ingredients

• Instant coffee powder 4 to 5 tbsps
• Castor sugar ½ cup
• Vanilla ice cream 300 gms
• Soya milk 5 tbsps
• Cocoa powder to sprinkle

How to Make Espresso Crush (Stepwise Photos)

Method

1. Boil 3 cups of water in a non-stick pan, add coffee powder and let brew.
2. Once the decoction is ready, pour it into an ice cube tray and keep it in the freezer to freeze.
3. Once they are completely frozen, take them out of the freezer, put into a blender jar and blend to make slush. Add sugar and blend again and refreeze the mixture.
4. Blend vanilla ice cream and milk in a blender till thick and smooth.
5. To serve, spoon a little frozen coffee mixture into each of the 4 serving glasses. Pour the ice cream mixture over it.
6. Sprinkle some cocoa powder on top and serve immediately.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps