Fast Recipes October 11, 2007 Cognac and hazelnut affogato Australian Gourmet Traveller fast Italian dessert recipe for Cognac and hazelnut affogato Cognac and hazelnut affogato Ben Dearnley Serves 6 Christine Osmond Styling byKristen Anderson Previous Next Print 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.
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