Candied Orange Zest

1. Using a citrus zester, peel the zest from an orange and place in a saucepan with quarter of a cup of sugar and quarter of a cup of water.
2. Bring to the boil to dissolve the sugar and then simmer for about five minutes.
3. Cool and store the orange in the syrup.‍

Affogato‍

1. Place the espresso, sugar, orange zest and Grand Marnier in a small saucepan and heat very gently for 5 minutes, do not boil. Strain.
2. Place scoops of Kāpiti Triple Chocolate Ice Cream into serving glasses and pour over the hot syrup.
3. Garnish with candied orange zest if desired. Serve immediately.
   

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