I crave spring recipes. I want color, freshness. I dream of aperitifs on the terrace…
A little patience, it looks like it’s coming very soon!
On the other hand, I did not manage to wait for the grayness to leave us to bring out my ice cream machine. I have several ice cream recipes ready to post. I look forward…
Then, a few days ago, I received a note about a nice project, a book cook the world which can be found on the Ulule website (here). You know how I love beautiful cookbooks. So I decided to give this project a little boost by choosing a recipe from the very tempting list in the book. I fell in love with the tonka bean affogato. I must say that I love the affogato. It is simply vanilla ice cream served with an espresso. It is a delicacy that I consume throughout the year. I always have a tub of vanilla ice cream in my freezer, just for that.
On the other hand, I had never tried to take pictures of this dessert before. So this was the opportunity.
60g of sugar
1/2 tonka bean
1 tbsp amaretto
vanilla ice cream
In a saucepan, pour the water and sugar.
Add the finely grated tonka bean and bring everything to a boil.
Leave to cool and add the amaretto.
Prepare an espresso.
In a glass, put a dash of syrup then a scoop of ice cream.
Pour the espresso over it.
To finish: propose the affogato, the day when you have not planned a dessert or to taste it.
Accompany it with amaretti, small almond biscuits.