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Cognac and hazelnut affogato

You'll need

  • 1 litre
  • vanilla bean ice-cream
  • 120 ml
  • Martell VSOP Cognac
  • 50 gm (1/3 cup)
  • hazelnuts, roasted, peeled and halved
  • 1 tbsp
  • finely ground coffee beans
  • 6
  • shots of freshly brewed espresso
  • To serve:
  • sweet wafers, optional

Method

  • 01
  • Scoop ice-cream into small bowls or glasses. Pour Cognac over and sprinkle with combined hazelnuts and coffee. Serve immediately with shots of espresso to the side to pour over and sweet wafers, if using.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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