Affogato with Vanilla Gelato and Hot Espresso

What you need

• 200 g (7 oz) vanilla ice cream, or fior di latte gelato, well frozen
• 60 ml (2 fl oz) espresso, two single shots, freshly brewed and hot
• dark chocolate, optional, shaved, for serving

Method

Restated from the original video

1. 1

   Put two small glasses or cups in the freezer while the espresso machine heats up.

2. 2

   Scoop the ice cream into the chilled glasses, two small scoops each.

3. 3

   Brew two single shots of espresso, about 30 ml (1 fl oz) each.

4. 4

   Pour one hot shot over each portion at once, so the edges melt while the centre stays firm.

5. 5

   Top with chocolate shavings if using. Serve immediately with a small spoon and eat before it turns to soup.

Imported from manusmenu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.