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  |  Who's cooking?  |  Celebrity recipes  |  Leslie Kenton's Espresso Sorbet
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Leslie Kenton's Espresso Sorbet

An elegant dessert for romantic evenings

Long ago chocolate gained its reputation as a sexual stimulant. But coffee too holds many sexual secrets. This is why temperance organisations throughout the ages have campaigned vigorously against coffee as well as alcohol, speaking at length about its aphrodisiac qualities. I love the contrast of the intense coffee with the lightness of drinking it in – or spooning it out of – chilled glasses. It makes a great treat in the garden on a sultry summer evening.

What You Need
6 tbsp strong black coffee
125ml soya milk
crushed ice
honey, to taste

  1. Pour the freshly brewed espresso and the soya milk into a powerful food processor with crushed ice.
  2. Blend well, but make sure you still maintain the icy quality of the drink so that you can serve it with a spoon.
  3. Pour into well chilled, beautiful small glasses and drink immediately.

Source: Cook Energy by Leslie Kenton (Ebury, £16.99)

To order your copy of Leslie Kenton's Cook Energy, visit www.amazon.co.uk

And for more information about the publisher, see http://www.randomhouse.co.uk

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