....which looks a bit like Autumn leaves.
Bridget asked me how to make coffee bean brittle, mentioned in the previous post.
Coffee bean brittle works really well with the mocha cake, but also over ice cream. It's not too difficult to make, but you need to be careful. Hot sugar - ouch. I have a scar on my right hand to prove it.
Here's how you make it:
1 cup sugar
1/2 cup water
1 tablespoon coffee beans
Crush the coffee beans in a mortar and pestle. You don't have to be too assiduous - just a coarse crush will do.
Dissolve the sugar into the water in a small saucepan, over a medium-high heat. Use a pastry brush to brush sugar crystal from the sides of the pan as it comes to the boil.
One the sugar is dissolved, and the mixture is at a boil, keep an eye on it. It will take a while, but the liquid will become thicker.
Once it changes colour to a pale yellow, tip in the coffee beans and give it a swirl around. Then watch it carefully - as soon as it turns amber, pour the mixture onto a baking tray lined with baking paper or foil. (I use an oven glove to protect my hands at this point).
Leave to cool, then break into shards.