Desserts
Italian
ItalianAffogato
Espresso poured over cold ice cream, three ways. Basic uses instant coffee and value vanilla; Better steps up to good ice cream and real espresso; Ultimate adds a shot of liqueur, homemade-quality gelato and a praline crunch.
Vegetarian
Gluten-free
Contains alcohol
Ultimate version
Vanilla bean gelato, single-origin espresso, amaretto and a hazelnut praline crunch.
Per serving£4.25
Total cost£8.50
Time25 min
Ingredients for 2
- 4 scoops vanilla bean gelato
- 60 ml single-origin espresso , 2 shots
- 30 ml amaretto liqueur
- 10 g 70% dark chocolate , shaved
- Praline
- 50 g caster sugar
- 40 g blanched hazelnuts
Method
- Make the praline: melt sugar to a golden caramel, stir in hazelnuts, pour onto baking paper and cool, then crush.
- Chill two coupe glasses in the freezer.
- Add two scoops of gelato to each glass and scatter over crushed praline.
- Pull two single-origin espresso shots and stir the amaretto through them.
- Pour the spiked espresso over the gelato, finish with shaved dark chocolate and serve immediately.
Equipment
- espresso machine
- small saucepan
- baking paper
The three ways, side by side
Budget
Strong instant coffee over a scoop of value vanilla.
Better
Fresh espresso over good dairy vanilla, with a biscuit on the side.
Ultimate
Vanilla bean gelato, single-origin espresso, amaretto and a hazelnut praline crunch.
