Another post inspired by a recipe from this month's issue of Everyday Food magazine. This time, it's a recipe for a simple dessert -- affogato. Basically, ice cream drowned in coffee and kahlua. (The term affogato means "drowned" in Italian.) My affogato was a bit melty since I used homemade vanilla bean ice cream. You can easily substitute in a store-bought brand (you already know I'm a fan of Haagen-Dazs five vanilla bean ice cream.
Affogato (printer-friendly version)
makes 1 serving
1 scoop high-quality vanilla bean ice cream
1/3 cup strong coffee or espresso
1 oz kahlua (the original recipe calls for Frangelico or any other hazelnut liqueur, but I happened to only have kahlua on hand)
1. Place one scoop of ice cream into a cup or bowl.
1/3 cup strong coffee or espresso
1 oz kahlua (the original recipe calls for Frangelico or any other hazelnut liqueur, but I happened to only have kahlua on hand)
1. Place one scoop of ice cream into a cup or bowl.
2. Pour the coffee and kahlua over the ice cream.
3. Top with dark chocolate shavings if desired.
4. Mangia!
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