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Given the current cultural moment, it feels as though the age-old adage about ‘not judging a book by its cover’ has never been more apt.
Appearances can be deceiving, perhaps now more than ever, and the time calls for both careful consideration and an openness to new experiences. Who knows what you might be missing out on otherwise? Case in point: the Essenza Mini, Nespresso’s smallest machine to date. Its effortless design credentials and petite stature belie an intuitive interior that packs a serious punch, one that’s able to elevate what’s already an exceptional everyday experience into something entirely different.
Consider also the story of Andy Bowdy, the Sydney-based chef whose apparent ease when it comes to concocting incredible feats with food both savoury and sweet is really the product of a great deal of blood, sweat and torched meringue. The proof is in Saga, the café-cum-eatery in Enmore which Bowdy (real name Andrew Bowden) opened last month with his partner Maddison Howes, both formerly of institutional eatery Hartsyard. At Saga, the payoff is not just in the pudding, as it were, but in taking a closer look at the incredible work that goes into each of Bowden’s dishes, especially his signature elevated takes on classic confections.
That quality is exemplified by Bowden’s recipe for the Ultimate Iced Nespresso Shake, a very adult take on a milk bar classic made extraordinary through the addition of Nespresso Ristretto Grand Cru coffee in both custard and caramel formats, as well as a touch of tequila and a moreish whipped Kahlúa cream.
Straddling the post-dinner divide between dessert, coffee and digestif, it strikes a perfect balance between unexpected efficiency and indulgence – so much so that you might just be tempted to invoke your right to another round, just for a closer look, of course.
This recipe yields 1.5L of coffee custard, 660g of coffee caramel and 1.5L of Kahlúa cream, meaning you’ll have enough of each base component for approximately five shakes, once you’ve factored in the addition of tequila, milk and your choice of ice cream. Serve generously and serve often.
The ultimate Iced Nespresso shake
Coffee Custard
4x 25ml NESPRESSO Ristretto Grand Cru shots (100ml total)
1l cream
180g egg yolks
2 whole eggs
175g caster sugar
Method
Combine the egg and sugar in a large mixing bowl and whisk well. In a pot, heat cream and Nespresso Ristretto without bringing to the boil. Whisk into egg mixture. Return the mixture to the pot and slowly cook to 84 degrees, using a spatula constantly stirring and scraping the bottom of the pot to ensure that the egg doesn’t scramble. Cool the mixture and reserve for assembly.
Coffee caramel
2x 25ml NESPRESSO Ristretto Grand Cru shots (50ml total)
200g sugar
100g glucose
50g water
190g cream
70g butter
method
In a pot, place the sugar, glucose and water. Cook to a dark caramel (around 185 degrees). Add cream and butter carefully and stir until combined. Finally, add the Nespresso Ristretto and allow to cool.
Whipped kahlúha cream
500ml cream
100ml Kahlúha
method
Whisk together, and then transfer to a cream gun. Charge with one charge, shake well and reserve for assembly.
Assembly
In a blender or milkshake maker, place 300g of the custard, 30ml of tequila, 100ml of milk and three generous scoops of vanilla or hazelnut ice-cream and blend until smooth. Line the bottom and sides of a large glass with the Nespresso Ristretto coffee caramel, pour in the milkshake and top with Kahlúha cream. Finish with shaved hazelnut praline and grated dark chocolate.
Credit: Kimberley Low
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CREDITS
Motion: E Michael Wolf
Stills: Kimberley Low
Location: Saga Enmore
Special thanks to: Andy Bowden and Maddison Howes
