Affogato with Biscotti
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.