Cognac and hazelnut affogato

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

Australian Gourmet Traveller fast Italian dessert recipe for Cognac and hazelnut affogato

Serves 6

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Christine Osmond

Styling byKristen Anderson

Ingredients

1 litre vanilla bean ice-cream

120 ml Martell VSOP Cognac

50 gm hazelnuts, roasted, peeled and halved (1/3 cup)

1 tbsp finely ground coffee beans

6 shots of freshly brewed espresso

To serve: sweet wafers, optional

Method

Main

1.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.

Christine Osmond

Styling by Kristen Anderson

Ingredients

Method

Main

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