Affogato with Biscotti
Photography by Aaron McLean.
This simple dessert is always a hit. It is elegant but takes no time to prepare. If you don’t have an espresso machine, make a plunger pot of very strong coffee using lots of finely ground beans.
Serves: 4
INGREDIENTS
vanilla ice-cream
liqueur of choice: Frangelico, whiskey, Kahlua etc
freshly brewed strong espresso coffee
biscotti or other crisp sweet biscuit
METHOD
Place 2-3 scoops of ice cream in 4 glasses. Serve each with a shot glass of liqueur, a cup of hot espresso coffee (30 mls) and 1-2 biscotti on the side.
To serve: Pour the coffee then the liqueur over the ice-cream and eat immediately.
Menu: Serve Tuna and Avocado Tartare Crostini to start; followed by Jerusalem Artichoke Soup with Artichoke Chips, then Roast Duck with Grape and Almond Agrodolce served with Potato Rosti and Green Beans with Spinach, Lemon and Garlic. Enjoy Affogato to finish.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!