Affogato is one of my favourite ice cream desserts and I found a recipe ( though you dont really need one) in ” Real Food” by Nigel Slater. The expresso must be very strong and fragrant and use the best vanilla ice cream you can find in the supermarket. The ice cream should be quite hard, but soft enough to scoop without breaking.
Ingredients
- 8 neat balls very good quality vanilla ice cream
- 4 small cups hot freshly made expresso offee
- small almond biscuits, to serve
Servings:
Instructions
- Pur two balls of ice cream in each of four small china dishes. Pour over the hot expresso and serve immediately with the biscuits alongside.
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