Creamy summer dessert with an espresso twist: Affogato Royal
RECIPE BY JULIUS MEINL
A creamy, aromatic classic reinterpreted: This summery dessert combines the freshness of pistachio ice cream with strong espresso and a fine almond note. Perfect as a sweet finish to a meal or as a highlight on warm evenings.
Preparation time: 10 minutes
Difficulty: ⚫⚪⚪⚪⚪
INGREDIENTS
- Double espresso (e.g. Julius Meinl Vienna Line Melange)
- 2 scoops of pistachio ice cream
- Almond liqueur (or non-alcoholic: almond syrup)
- Roasted, salted pistachios to garnish
PREPARATION
- Place an espresso cup briefly in the freezer.
- Pour the pistachio ice cream into the chilled cup.
- Pour over freshly brewed espresso.
- Refine with a dash of almond liqueur or syrup.
- Garnish with pistachios and serve immediately.
TIP
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