Roasted Beetroot Soup with Soured Macadamia Cream
It’s sour cream, but not as you know it! This amazing macadamia rendition is definitely worth try...
6 chocolate doughnuts
1 jar Nutella
Coffee ice cream:
300mL double cream
175g condensed milk
2 Tbs instant coffee powder
2 Tbs espresso liqueur (optional)
To make the ice cream, whisk all ingredients together until soft peaks form. Fill 2 x 500mL airtight containers, and freeze for 6 hours or overnight.
Cut doughnuts in half. Warm Nutella in microwave until slightly warm (not runny) and spread on the cut side of one half of the doughnut.
Place two scoops of ice cream on the Nutella side of the doughnut.
Sandwich the ice cream with the other side of the doughnut, cut side down.