Catalan Ice-cream Affogato
Whether creamy or fruity, icy or chocolaty -
How could anyone resist these Spanish pastry classics?
Here is what you need
Ingredients
- Milk 500 cl
- Spoon
- Aluminium foild
- Bowl
Materials
- Spoon
- Aluminium foild
- Bowl
How to make !
-
Step
01
The day before, place the milk, 45 g sugar, cinnamon and lemon peel in a saucepan and bring to a boil. Immediately remove from heat, cover and let steep for 15 minutes.
-
Step
02
The day before: STEP 1
In a bowl, whisk the remaining sugar, egg yolk and corn starch. Strain the milk and pour into the egg mixture, whisking to mix well.
-
Step
03
The day before: STEP 2
Heat the preparation in a double boiler, whisking constantly, until the cream thickens and coats the back of a spoon.
-
Step
04
The day before: STEP 3
-
Step
05
The next day: Step 1
The next day, make the caramel shards by heating the sugar and glucose syrup with 20 ml of water until it produces a golden caramel.
-
Step
06
The next day: Step 2
Pour immediately onto a silicone baking mat and tip the mat in all directions to spread the caramel into a thin layer. Let the caramel cool, then break with a knife
-
Step
07
The next day: Step 3
Serve with an Arpeggio Decaffeinato (40 ml). Place a scoop of ice cream into small cups or bowls. Pour the coffee over each and sprinkle with caramel
Recommended Nespresso coffees
Catalan Ice-cream Affogato
- 40 min
- Medium
Materials
- Spoon
- Aluminium foild
- Bowl
Recommended Nespresso coffees
Ingredients
- Milk 500 cl
Inspirations
How to make !
-
Step 01
The day before, place the milk, 45 g sugar, cinnamon and lemon peel in a saucepan and bring to a boil. Immediately remove from heat, cover and let steep for 15 minutes. -
Step 02 The day before: STEP 1
In a bowl, whisk the remaining sugar, egg yolk and corn starch. Strain the milk and pour into the egg mixture, whisking to mix well. -
Step 03 The day before: STEP 2
Heat the preparation in a double boiler, whisking constantly, until the cream thickens and coats the back of a spoon.
-
Step 04 The day before: STEP 3
-
Step 05 The next day: Step 1
The next day, make the caramel shards by heating the sugar and glucose syrup with 20 ml of water until it produces a golden caramel. -
Step 06 The next day: Step 2
Pour immediately onto a silicone baking mat and tip the mat in all directions to spread the caramel into a thin layer. Let the caramel cool, then break with a knife
-
Step 07 The next day: Step 3
Serve with an Arpeggio Decaffeinato (40 ml). Place a scoop of ice cream into small cups or bowls. Pour the coffee over each and sprinkle with caramel