Rustic Provencal Coffee

Method

1. Gather and prep everything first: ice, banana, milk and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the coffee and let it rustic, undisturbed, so it takes on real color before you stir.
4. Fold in the fresh fruit and season generously; give everything a minute to come together.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a drizzle of olive oil and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.