Simple and smoky, this dip is ideal with pita chips or oven baked flatbread pieces.
40g caster sugar
3 x double shots L'OR Barista Selection intensity 13 (freshly brewed, espresso setting)
60mL dark rum
60mL pure cream
15g pure icing sugar
1 egg yolk
500mL vanilla bean ice cream
100g Speculaas biscuits, half crushed and the rest whole
3 x double shots L'OR Barista Selection intensity 13, ristretto pour (freshly brewed and chilled)
6 x 30mL Kahlua shots
Whipped cream to serve
Crushed coffee beans for decoration
Dissolve sugar into three freshly brewed double shot L’OR Barista Selection intensity 13 (using espresso setting) in a bowl.
Allow to cool before adding the rum and pour into a shallow container. Freeze for 3-4 hours before scraping with a fork to break up into small ice crystals and freeze until required.
Place all ingredients in the bowl of an electric mixer and whisk until soft peaks form. Refrigerate until needed.
Several hours before serving, place 6 serving glasses in the freezer to chill.
Place 1-2 scoops of vanilla bean ice cream into each serving glass. Top with a spoonful of mascarpone crème, a spoonful of granita and a sprinkle of Speculaas biscuits.
Drizzle over a single shot of chilled double shot L’OR Barista Selection intensity 13 per glass, a shot of Kahlua and finish with whipped cream, a whole Speculaas biscuit and crushed coffee beans as desired.
Credits: Manu Feildel
Photo Credits: L’OR Espresso