Chef's Recipes

Affogato “my style”

Recipe for affogato by Louis Tikaram from EP & LP in Los Angeles.

By Louis Tikaram
  • Serves 8
  • 30 mins preparation
  • 5 mins cooking plus freezing
Affogato “my style”
Affogato “my style”

"This is one of my favourite desserts to make at home; it's my take on the classic Italian affogato, although with some Fijian flair," says Tikaram. "If you don't have an ice-cream machine, use shop-bought coconut sorbet from your local gelateria. A shot of any dark rum rounds it all out or you could leave it out, though if you ask my friends, it has to be Bounty."

Ingredients

  • 160 ml espresso
  • To serve: Bounty dark rum
Coconut sorbet
  • 180 gm caster sugar
  • 250 gm liquid glucose
  • 500 ml (2 cups) coconut cream
  • 250 ml (1 cup) young coconut water (from about 1 young coconut)

Method

Main
  • 1
    For the sorbet, bring caster sugar and 180ml water to the boil in a small saucepan. Adjust heat to low, simmer to reduce slightly (2-3 minutes), stir in glucose and set aside to cool completely (20-30 minutes). Add coconut cream, coconut water and a pinch of salt, whisk to combine, then chill and churn in ice-cream machine. Freeze until required. Makes about 1 litre.
  • 2
    Scoop coconut sorbet into chilled glasses (you can do this an hour or so ahead of serving; store them in the freezer), pour espresso and rum shots directly over sorbet, and serve immediately.

Notes

Drink Suggestion: More rum. Drink suggestion by Louis Tikaram