Jill Dupleix

Affogato

Preparation info

  • Difficulty

    Easy

  • Feeds

    four

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Further proof that cooking is alchemy. A great magic happens when hot espresso coffee is poured over icy cold ice cream in this Italian creation, literally meaning ‘drowned’. Look for the tell-tale flecks of vanilla bean in your ice cream to prove its quality, or buy the finest coffee-flavoured ice cream for an extra hit of caffeine.

Ingredients

  • 4 or 8 scoops of vanilla bean ice cream
  • 300 ml (10 fl oz) hot espresso coffee
  • 8 tbsp chilled cognac or liqueur

Method

Drop scoops of vanilla bean ice cream into four chilled parfait or cocktail glasses. Pour 4 shot glasses of chilled Cognac or your favourite liqueur (I love Nocello or Frangelico). Make 4 small cups of very hot espresso coffee.

Place 1 glass of ice cream, 1 glass of liqueur, and 1 espresso cup on each serving plate or small tray.

Invite quests to pour first the coffee, then the liqueur over the ice cream, and eat it with a spoon while it melts into a dreamy, creamy mess.

© 1998 All rights reserved. Published by Murdoch Books.