Mocha ripple

Mocha ripple

By
From
Ruby Violet's Ice Cream Dream
Makes
200 ml
Photographer
Danielle Wood

Ripple through through tiramasu ice cream for a rich coffee flavour.

Ingredients

Quantity Ingredient
80g granulated sugar
40ml agave syrup
125ml espresso or strong instant coffee
50g cocoa powder

Method

  1. Whisk all the ingredients together in a pan over a medium heat until it starts to bubble, then simmer for 3–4 minutes.
  2. Allow the mixture to cool. When it is cold it will be thick and viscous, perfect for rippling through or on top of ice cream.
  3. Keep in an airtight container in the fridge for up to two weeks.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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