Dessert

Affogato

Cold vanilla ice cream topped immediately before serving with fresh hot espresso and hazelnuts.

What you’ll need

• vanilla ice cream: 400 g
• espresso: 120 ml
• hazelnuts: 30 g

How to make it

1. If using the hazelnuts, toast them in a dry skillet for 3-4 minutes until fragrant, cool completely, and chop coarsely.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.