Caramel
Espresso Float
This float was
inspired by an Italian dessert Affogato Al
Caffé, which consists of ice cream that has been “drowned” in hot
coffee. I added caramelized sugar to the coffee for extra depth and topped it
all off with a just enough whipped cream, toasted nuts, and chocolate
shavings.
- 6 tablespoons granulated sugar
- 2 cups water
- 1/4 cup instant-espresso powder*
- 2 cups ice cubes
- 1/2 cup chilled heavy cream
- 3 tablespoons confectioners sugar
- 4 generous scoops premium vanilla ice cream (from 1 pint)
- 2 tablespoons chopped nuts, such as almonds or hazelnuts, toasted
- 3 tablespoons bittersweet chocolate shavings (made with a vegetable peeler; from a 3-oz bar)
Cook granulated sugar in a dry 2- to 3-quart heavy
saucepan over moderate heat, undisturbed, until it begins to melt. Continue to
cook, stirring occasionally with a fork, until sugar melts into a deep golden
caramel. Remove from heat and carefully add 1 cup water (caramel will harden
and steam vigorously). Cook over high heat, stirring, until caramel is
dissolved, then remove pan from heat. Add espresso powder and stir until
dissolved. Add remaining cup water and ice cubes and stir until espresso is
cold. Discard remaining ice cubes.
Beat cream with confectioner’s sugar in a bowl with an electric mixer until
it just holds soft peaks. Divide ice cream among 4 (8-ounce) glasses, then pour
1/2 cup espresso over each serving and top with whipped cream, nuts, and
chocolate.
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