Margot Lecarpentier is among the greatest bartenders in Paris. At her bar, Fight, she shakes and stirs up cocktails – with and with out alcohol – which are a number of the greatest within the metropolis. One a heat summer season day, Margot stopped by to make an Affogato for us to take pleasure in in my yard.
In Italian, affogato means “drowned,” and the standard affogato is a scoop of ice cream drowned in espresso, which is scrumptious. However Margot ramps issues up a notch utilizing a mix of rum, espresso liqueur, and amaro, which provides the dessert a energetic kick. When you may use vanilla ice cream, Margot likes chocolate as a lot as I do, so I churned up a batch of chocolate sorbet, which additionally occurs to be dairy-free, and he or she used that. Be at liberty to make use of your favourite taste.
Cheers!
You possibly can watch the total video of Margot and I making the Affogato in my e-newsletter right here.
Affogato
A scrumptious dessert with ice cream drowned in espresso liqueur, rum, and amaro
Servings 2
- 3/4 ounce (20ml) darkish rum
- 3/4 ounce (20ml) amaro
- 3/4 ounce (20ml) espresso liqueur
- Ice cream or sorbet
- 2 photographs espresso, (cooled barely)
Stop your display screen from going darkish
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In a small pitcher or measuring cup, combine collectively the rum, amaro, and low liqueur.
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Put one beneficiant scoop, or a number of smaller scoops, of ice cream or sorbet into two ice cream dishes or small bowls. Douse every serving with the combo of liqueurs.
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Add a shot of espresso to every portion and serve.
These days there are non-alcoholic variations of most liqueurs, together with those used right here. Should you’re avoiding alcohol, you should use non-alcoholic alternate options.
For serving, be at liberty to shave some darkish chocolate excessive of every affogato.
