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Affogato Al Caffe
This coffee based drink-come-dessert is highly delicious and oh-so-easy to make. Serve with a crisp biscuit, and customise with your favourite liqueur, if you wish.
CATEGORIES:
- beverages
- summer
- coffee break
- dinner
- lunch
NUTRITION INFORMATION
Affogato Al Caffe
|
Nutrition Values per serving |
Women`s GDA per serving |
Typical GDA Values (Women) |
|
|
Energy (kcal) |
196 |
9.8% |
2000 kcal |
|
Energy (kJ) |
823 |
N/A |
|
|
Protein (g) |
3.6 |
8.0% |
45g |
|
Carbohydrates (g) |
20.3 |
8.8% |
230g |
|
of which sugars (g) |
19.6 |
21.7% |
90g |
|
Fat (g) |
11.2 |
16.0% |
70g |
|
Of which saturated fat (g) |
6.5 |
32.5% |
20g |
|
Fibre (g) |
0.6 |
2.5% |
24g |
|
Salt (g) |
0.2 |
2.6% |
6g |
YIELDS
4
PREPARATION
5 MINS
COOKING
NONE
INGREDIENTS
- 8 small balls of vanilla or chocolate ice cream
- 4 small cups of very hot, freshly made espresso coffee
- Tate & Lyle Demerara Sugar (to taste)
HOW TO MAKE THIS RECIPE
- Make sure that the ice cream is very hard for this, so that it does not melt as soon as the hot coffee is added.
- Divide the ice cream between 4 small coffee cups or heatproof glasses, then pour over the espresso, sprinkle on some Tate & Lyle Demerara Sugar, to taste and serve straightaway.
Coffee with a twist!
CHEF'S TIP
For a vegan-friendly twist, try changing up your ice cream to soya- or coconut-based!
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