This classic Italian way of serving coffee and ice cream is made even more decadent with Chuck’s coffee cigars
Dessert, Eggs/Dairy, North American, Snack
¼ cup butter (60 ml)
¼ cup sugar (60 ml)
¼ cup maple syrup (60 ml)
2 tablespoons espresso (30 ml)
Juice of 1/2 a lemon
⅓ cup flour (80 ml)
2 tablespoons crushed hazelnuts (30 ml)
AffogatoVanilla ice cream
½ cup of strong espresso (125 ml)
GarnishZest and juice of 1 lemon as a garnish
Sugar
Serve1. Preheat oven at 350 F (180 C).
2. In a stockpot, melt the butter with sugar, maple syrup, espresso and lemon juice. Bring to a boil, add the flour and cook for about 1 minute, stirring constantly until it thickens slightly with a wooden spoon. Remove from heat.
3. • Drop a teaspoon size amount of batter on a baking sheet lined with parchment paper. Spread thinly with the back of a spoon or a palette knife into a circular sized shape. Sprinkle with hazelnuts. Repeat until all the batter has been used. Bake in the oven for about 8 minutes or until slightly golden brown. Remove and let cool only slightly until you can handle them, about 5 minutes. Carefully roll them into a cigar shape using the handle of a wooden spoon to guide you if necessary. If you see they are hardening too quickly, you can put them back in the oven for a minute or two to re-soften and continue rolling. Set aside.
Affogato Garnish Serve1. Rim the edges of the espresso cups with lemon juice and then lightly dip the cup in sugar. Add a shot of espresso coffee. Garnish with a scoop of ice cream and lemon zest.
See more: Dessert, Eggs/Dairy, North American, Snack
