Pure Wow : Espresso Martini & Ice Cream Sandwich!

The ultimate dessert repertoire to serve your dinner guests. Kandara’s Executive Chef Joseph Antonishek reveals his recipes for a signature vanilla infused vodka espresso martini topped with caramel foam paired with a choux craquelin ice cream sandwich. This mouthwatering symphony can also be experienced at sunset at Karma Beach Bali between 5-6pm every day – why not order ‘two for the road.’

To Make The Martini
  • Yields1 martini
  • 45ml
  • 15ml
  • 10ml
  • 30ml
  • see recipe below
  • 3 pc.
  • 1 gram
  • Prepare a martini glass filled with ice and water to chill.
  • Meanwhile in a shaker combine the vodka, Kahlua, maple syrup and espresso with ice.
  • Shake vigorously and double strain into chilled martini glass.
  • Top with caramel foam.
  • Garnish with three pieces of espresso beans and grated dark chocolate.

Vanilla Infused Vodka
  • Process time5 minutes
  • Maceration time24 hours
  • Yields16 Martinis


  • 750ml
  • 1ea.


  • With a sharp paring knife, split the vanilla bean down the middle lengthwise and cut again across the centre of the bean.
  • Place the beans in your preference of vodka- we use premium vodka such as Grey Goose.
  • Place the cap back on the bottle and give the bottle a god shake to help release the sticky seeds inside the vanilla bean.
  • Place the bottle in a cupboard overnight to macerate the flavour of the vanilla bean into the vodka.  Note the longer the vanilla infuses the better the flavour.

Caramel Foam
  • Prep time15-20 minutes
  • Chill time6 hours
  • Yields10 portions

Equipments & Ingredients

  • 2ea.
  • 80ml
  • 200ml
  • 90ml
  • 60ml
  • 150ml


  • Bloom aka soak the gelatine in the cold water until it is malleable.
  • Meanwhile, combine the caramel syrup, simple syrup, espresso and cooking cream in a heavy bottom pot.
  • Remove the gelatine from the cold water and discard the water.
  • Place the gelatine in the pot with the other ingredients and bring up to a slow simmer- just until the gelatine has dissolved.
  • Transfer the caramel cream to a whipping cream gun and ice down to chill to room temperature with the lid off.
  • Once the cream has chilled to room temperature place the lid on the whipping cream canister and store in the fridge until thoroughly chilled.
  • When ready to use, insert a CO2 cartridge and have fun!

Ice Cream Sandwiches

Choux craquelin, pastry cream, royaltine crunch, choice of vanilla or chocolate ice cream.

Choux Craquelin

  • Prep timeone hour
  • Cook time45 minutes
  • Yields30 portions

Craquelin Crumble


  • 60 grams
  • 60 grams
  • 60 grams
  • 60 grams


  • In a mixing bowl with your hands mix the butter with the flour and corn starch until loosely incorporated.
  • Add the sugar and continue to mix in.
  • Transfer to parchment lined baking sheet and spread into 1 cm layer.
  • Place in the fridge to chill.
  • Using a circle cutter 10cm, stamp out circles and place on another sheet pan back in the fridge until ready to use.

Pate a Choux
  • Prep Time20 minutes
  • Cook time20 minutes
  • Yields30 portions


Butter, unsalted|240 grams
Sugar|60 grams
All Purpose Flour|300grams
Eggs, whole, large|6 ea.


  • In a heavy bottom pot combine the water, sugar and butter.  Bring to a boil.
  • Add the flour all at once, reduce heat to low and cook for 5 minutes stirring with a wooden spoon being careful to scrape the bottom of the pot so it doesn’t scorch.
  • Remove from heat and let cool to room temperature going back occasionally to stir the heat out of the choux base.
  • Once cool, with the wooden spoon beat the eggs in one at a time until well incorporated into the batter.
  • Place in a pastry bag with large tip and in the fridge to reserve until ready to bake.
  • Preheat oven 150 degrees Celsius.
  • On a parchment lined baking tray pipe out 30 gram balls of pate a choux approximately 10 cm in diameter.
  • Repeat this step until the baking tray is filled with space in between like cookies.
  • Place a disk of the crumble on top of each pate a choux.
  • Place in the oven for up to 45 minutes or until the choux puffs and hardens.
  • Remove from oven and gently transfer each choux puff to a cooling rack line sheet pan.
  • Let cool to room temperature.
  • Place in a single layer air tight sealable container until ready to use.

Vanilla Bean Pastry Cream
  • Prep Time20 minutes
  • Yields30 portions


  • 1 liter
  • 160 grams
  • 200 grams
  • 1ea.
  • 50 grams
  • 50 grams
  • 90 grams


  • In a heavy bottom pot bring the milk and scraped vanilla bean to a scald.  Just before boiling.
  • Meanwhile in a mixing bowl combine the egg yolks, sugar corn starch and flour.  Mix until it becomes a smooth paste.  Place the mixing bowl on a wet kitchen towel to prevent from slipping.
  • Once the milk comes to a scald remove from the heat.
  • While using a wire whisk stir the egg mixture vigorously while slowly drizzling in 1/3 rd of the hot milk to “temper” the eggs.
  • Transfer the tempered egg mixture into the pot with the remaining milk and place back on the stove over medium heat.
  • Using a wooden spoon, gently stir the pastry cream until it thickens, about 2-4 minutes.
  • Once the pastry cream is thick, remove from the heat and strain through a fine sieve chinois into a storage container.
  • Place a piece of plastic wrap directly on top of the custard- touching the custard to prevent a skin from forming.   Leave out at room temperature to cool.
  • Once cool cover the storage container and place in the fridge to properly chill until ready to use.

White Chocolate Royaltine Crunch
  • Prep time15 minutes
  • Yields30 portions


  • 250 grams
  • 150 grams


  • In a double boiler melt the white chocolate until just tempered.
  • Remove from heat, with a rubber spatula evenly mix in the wafer crisps.
  • Transfer to a parchment lined baking sheet and spread into a thin layer to cool.
  • Place in the fridge until brittle, remove and break up into crunchy pieces.
  • Store in an air tight container in the fridge until ready to use. 

Assembling the Ice Cream Sandwich
  • With a serrated bread knife, gently cut a choux puff through the centre as you would a hamburger bun.  It is important to handle gently so the craquelin crumble doesn’t fall off.
  • Spoon a small amount of pastry cream inside of the bottom half of the choux puff.
  • Sprinkle the white chocolate royaltine on top of the pastry cream.
  • Place a scoop of your favourite ice cream on top.
  • Finish the ice cream sandwich by placing the top part of the choux puff on top.
  • Garnish with strawberry and icing sugar.

Download the Recipe as PDF

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