Affogato Dewi Sri Recipe
verdronken vanille ijs in hete espresso, slagroom en caramel
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Ingredients
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Affogato
Method
Affogato
Prepare espresso
Brew a double shot of espresso (about 60 ml) immediately before serving so it is piping hot. Set aside and keep hot.
Whip cream
Chill a small bowl for a few minutes if possible. Pour the heavy whipping cream and the 1 tsp granulated sugar into the bowl. Whip with a whisk or electric mixer until soft peaks form (cream should be pourable but hold some shape). Do not overwhip.
Assemble affogato
Place 2 scoops of vanilla ice cream into a chilled dessert glass or small bowl. Spoon 1 tablespoon of caramel sauce over the top of the ice cream, letting some run down the sides.
Finish with espresso and cream
Carefully pour the hot espresso over the ice cream so it partially melts the scoops (this is the 'drowning'). Immediately dollop or gently spoon the whipped cream onto the ice cream and espresso.
Garnish and serve
Drizzle the remaining 1 tablespoon of caramel sauce over the whipped cream and ice cream. Sprinkle toasted almond flakes on top if using, and finish with a tiny pinch of sea salt if desired. Serve immediately while espresso is hot and ice cream is cold.