Coffee Tapioca

1

Bring the water to a boil with 1 cup of strong brewed coffee and reduce heat to form a thick syrup

2

Beat the heavy whipping cream until stiff peaks form and add the tablespoon of unsalted butter

Beat until well combined

Beat until stiff peak forms

3

Pour the hot syrup over the whipped cream mixture and beat until stiff peaks form

4

Add the sweetened condensed milk and mix slowly, then refrigerate and stir occasionally to freeze evenly

5

Coffee Cream: Beat the eggs, whole milk, 3 tablespoons of unsalted butter, and all-purpose flour in a blender until well combined

Then bring over medium heat without stopping to stir constantly until smooth and creamy

Let cool

6

Beat the remaining unsalted butter with the strong brewed coffee and coffee grounds

7

Add the cooled cream mixture and beat until smooth

Refrigerate until firm

8

Assembly: alternate layers of sorbet with the Coffee Cream and serve decorated with cherry sauce.