Caramelito Affogato

By Darren Purchese

Caramelito Affogato
This caramel-inspired coffee treat is a perfect way to end any winter dinner party menu.

Serves 4

Salted Caramel Cream

110g caster sugar

95g cream

70g unsalted butter

Salt (pinch)

Crumble

2 capsules of Caramelito (2x 40mL)

40g caster sugar

40g ground almonds

25g plain flour

10g cocoa powder

Salt (pinch)

35g unsalted butter (melted, cooled)

Vanilla Ice Cream 

 

Scald cream, set aside. Dry caramelise sugar and dissolve thoroughly until golden brown. Add caramel to cream and simmer for 30 seconds. Whisk in butter and cool.

Mix crumble ingredients in a bowl with ground Caramelito and bake for 20 mins in 165°C oven. Pour salted caramel cream into a glass and then place a scoop of vanilla ice cream on top.

To finish pour hot Nespresso Variations Caramelito coffee on top of ice cream and sprinkle with crumble.

Click here to listen as Darren talks to MiNDFOOD Radio about using coffee to add an edge to rich winter desserts.

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