“This is one of my favourite desserts to make at home; it’s my take on the classic Italian affogato, although with some Fijian flair,” says Tikaram. “If you don’t have an ice-cream machine, use shop-bought coconut sorbet from your local gelateria. A shot of any dark rum rounds it all out or you could leave it out, though if you ask my friends, it has to be Bounty.”
Ingredients
Coconut sorbet
Method
Main
1.For the sorbet, bring caster sugar and 180ml water to the boil in a small saucepan. Adjust heat to low, simmer to reduce slightly (2-3 minutes), stir in glucose and set aside to cool completely (20-30 minutes). Add coconut cream, coconut water and a pinch of salt, whisk to combine, then chill and churn in ice-cream machine. Freeze until required. Makes about 1 litre.
2.Scoop coconut sorbet into chilled glasses (you can do this an hour or so ahead of serving; store them in the freezer), pour espresso and rum shots directly over sorbet, and serve immediately.
Drink Suggestion: More rum. Drink suggestion by Louis Tikaram
Notes
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