Haven Specialty Coffee in Surry Hills takes its brew very seriously.
Prior to Haven, co-founder Roy Yu studied and worked in the niche coffee market in Hong Kong. That education is evident at Haven, where each element of a coffee’s flavour is carefully adjusted to the individual elements of coffee brewing – water ratio, temperature, grind, timing and the bean’s origin. The attention to detail carries through to the drinker – baristas regularly take the time to tailor a custom coffee experience for each patron. Lesser known about Haven is that attention is also applied to its food menu – particularly desserts.
Its latest invention, Waffle Mochaccino, is a decadent collaboration with Häagen-Dazs ice-cream. A jumble of banana mousse, coffee mascarpone cream, coffee crumble and chocolate frappe ice-cream, the sweet treat is served on top of a Hong Kong-style gai dan jai – a round egg-based waffle that’s a popular street food in Hong Kong and regular fixture on the Haven Speciality menu.
“The waffle itself is not very sweet,” says chef Ash Sapkota of the ingredient. “So it balances the ice-cream.”
This is no thrown together meal. In preparation of the creation, Sapkota spent a week researching flavours that would best complement the chocolate frappe ice-cream before finally settling on coffee mascarpone.
“We tried chocolate sauce on the top but it didn’t work,” he says. “It was too over-the-top. The flavour was too strong and it overpowered the mascarpone and ice-cream.”
The coffee crumble, however, was an instant hit. “We tried it out with a few customers, and they told us they liked the crunchiness and balance of flavours,” says Sapkota. Adding further crunch is salted popcorn, while mandarin provides a dash of acidity to cut through the richness of the other elements.
Haven Speciality’s deluxe Ice-Cream Waffle Mochaccino is now available for a limited time. Here’s how to make a simplified version at home.
Recipe: Haven Speciality’s Ice-Cream Waffle Mochaccino
Preparation time: 1 hour
Cooking time: 8 mins
Häagen-Dazs Chocolate Frappe ice-cream
1 bag of salted popcorn
130ml coconut cream
Add honey as desired for additional sweetness
Mix everything together in a blender. Place into a pressure gun or piping bag and store in the fridge until ready to serve.
Coffee mascarpone cream
125g of mascarpone cheese
38ml of thickened cream
50g of icing sugar
30ml of espresso coffee
Pinch of salt
Prepare espresso and set aside to cool. Whip thickened cream until soft peaks form and set aside. In a bowl, mix rest of ingredients until smooth. Gently mix whipped cream and mascarpone until fully incorporated. Store in fridge.
Hong Kong-style waffle
1 cup plain flour
1 tsp baking powder
1 tbsp custard powder
2 large eggs
2/3 cup white sugar
2 tbsp milk
1 tbsp vegetable oil
1 tsp vanilla extract
In a large bowl, add all ingredients and mix with a whisk until only very small lumps remain. Put batter in fridge for 1 hour.
Preheat waffle pan to medium–high heat. Lightly brush each pan with vegetable oil. Pour 3/4 cup of the batter into the middle of the waffle pan and then immediately flip pan, making sure to hold pan together tightly so it doesn't leak. Cook for 2 minutes, then flip to other side and cook for 2 minutes. The egg waffle will now require one more cook on each side. Timing may vary depending on stove, but cook until both sides are golden brown and feel sponge-like to the touch.
Remove waffle from pan and cool on a wire rack. If you let it cook gently it will get crispy once it’s cooled down.
To serve place 2 scoops of Häagen-Dazs Chocolate Frappe ice-cream in the middle of plate. Divide cooked waffle into 4 pieces and surround outside of ice-cream to create “secret surprise.” Place crumbles of coffee-flavoured biscuits, mandarin and popcorn around the waffle. Pipe banana mousse on top and drizzle coffee mascarpone sauce generously over it. Garnish with icing sugar, mint and pistachio.
This article is produced by Broadsheet in partnership with Häagen-Dazs™.