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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.