Italian
Affogato with Ice Cream Quenelles in Coffee-Caramel Sauce
$3
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
440Calories
5gProtein
20gFat
55gCarbs
29gSugar
1gFiber
60mgSodium
45mgChol
9gSat Fat
160mgPotassium
110mgCalcium
0.5mgIron
0.3mcgVitamin B12
0mgVitamin C
Goes well with
Moscato d'Asti
local
Espresso
international
vegetarian
Instructions
1
Prepare a thin batter for the tuile using flour, butter, and sugar, then bake until golden and crisp; cool and shape as desired.
2
Brew a fresh shot of espresso and set aside to cool slightly.
3
Warm the coffee-caramel sauce gently until pourable but not too hot.
4
Using a warm spoon, scoop the vanilla bean ice cream into neat quenelle shapes and place them in a chilled serving dish or glass.
5
Drizzle the coffee-caramel sauce generously over and around the ice cream quenelles.
6
Pour the hot espresso over the ice cream tableside just before serving, allowing it to partially melt the quenelles.
7
Garnish with the crisp tuile and a light dusting of cocoa powder or cinnamon if desired.
8
Serve immediately while the contrast of hot and cold is at its best.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 small scoops (quenelles) vanilla bean ice cream
- 22 shot (60 ml) espresso
- 4 tbsp4 tbsp coffee-caramel sauce
- 2 piece2 piece tuile crisp garnish
- 2 tbsp2 tbsp all-purpose flour
- 2 tsp2 tsp unsalted butter
- 2 tbsp2 tbsp granulated sugar
- 2 pinch2 pinch cocoa powder or cinnamon
