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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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