Cognac and Hazelnut Affogato

The name Affogato means “drowned in coffee” - referring to the ice cream. This elegantly quick recipe simply involves taking a scoop of ice cream and pouring over some espresso; this recipe adds Cognac and Hazelnuts, but Caramel sauce or Chocolate sauce are also popular additions. This is a superb recipe for a very simple yet classy dessert.

INGREDIENTS:

120ml Cognac

1 litre vanilla ice-cream

50 grams (1/3 cup) roastd hazelnuts, peeled and halved.

1 tbsp finely ground coffee beans

6x 50 ml shots of freshly brewed espresso

PREPARATION:

Scoop ice-cream into small bowls or glasses. Pour Cognac over and sprinkle with combined hazelnuts and coffee. Serve immediately with shots of espresso to the side to pour over.

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