FRANGELICO AFFOGATO WITH VANILLA ICE CREAM & HAZELNUT BRITTLE

 In Recipes

Serves:  4

Preparation Time:  20 minutes

Cooking Time:  /

INGREDIENTS

Hazelnut Brittle:

800g caster sugar

30ml water

50g hazelnuts, toasted

Pinch of salt

Affogate:

500ml strong espresso

100ml Frangelico

12 scoops vanilla ice cream

METHOD

Hazelnut Brittle:

Lightly oil a baking sheet.

Put your caster sugar into a pan with the water over a medium heat on the stove top.

Swirl the pan occasionally, do not stir until the final stages. It may crystalize, but it will melt again.

Allow it to become a golden caramel colour. Remove from the heat then tip in the hazelnuts and a pinch of salt. Carefully stir together, then tip onto the baking sheet, spreading it out gently.

Allow to cool completely, then chop it up into rough chunks.

Affogate:

Put the coffee and Frangelico together in a jug and stir.

Put 3 scoops of ice cream into each glass, with some brittle in between each scoop.

Pour in the coffee-frangelico mix and serve.

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