Coffee and Doughnuts
Photography by Aaron McLean.
This is definitely not a recipe, just a delicious put-together. Use your favourite ice cream and icing combination, if coffee isn’t your preference.
Serves: 4
INGREDIENTS
4 plain ring doughnuts
about ½ litre espresso ice cream (I used Kohu Road brand)
Coffee icing
1 teaspoon instant coffee powder
2 teaspoons milk or water
½ cup icing sugar, sifted
METHOD
Icing: Stir the coffee and milk or water together until the coffee has dissolved, then stir in the icing sugar to make a smooth shiny icing. Add a little more liquid or icing sugar if necessary to make a thick pourable consistency.
Cut the doughnuts in half. Place a scoop of ice cream on the bottom half and gently press to an even layer then sandwich with the tops.
Place on a serving plate and spoon over the icing, letting it drip down the sides. Leave for a couple of minutes for the icing to set, then serve. Makes 4
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!