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  |  Who's cooking?  |  Celebrity recipes  |  Elsa Petersen-Schepelern's 5 summer smoothies
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Elsa Petersen-Schepelern's 5 summer smoothies

continued from page 4
Mocha Frappé
Dark chocolate ice-cream and grated bitter chocolate make a marvellous mocha. If you don’t have any bitter chocolate, use cocoa powder instead – it’s also good, though not quite as sumptuous.

Serves 1

250ml strong black espresso coffee, cooled
125ml ice-cold milk, or to taste
1 tbsp unsweetened cocoa powder or grated dark chocolate, plus extra to serve
3 scoops dark chocolate ice-cream

  1. Freeze the coffee in ice cube trays.
  2. When ready to serve, put the cubes in a blender, add the milk and cocoa powder or grated chocolate and blend to a froth.
  3. Put 2 scoops chocolate ice cream into a glass, pour over the iced coffee, top with a second scoop of ice cream and sprinkle with grated dark chocolate.

Source: Smoothies and Shakes by Elsa Petersen-Schepelern

Smoothies and Shakes is published by Ryland Peters & Small. To order your copy for the special price of £6.99 including postage and packing (rrp £8.99), telephone Macmillan Direct on 01256 302 699 and quote reference GLR 571.



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