Celestial Amaretto Affogato

Allergens

Milk, Egg (in ice cream)

Ingredients

• 1. 6 scoops premium vanilla ice cream 2. 1 cup amaretto liqueur 3. 1 cup freshly brewed espresso 4. 1 cup whipping cream 5. 1/2 cup granulated sugar 6. 1 tsp sea salt

Instructions

1. In a saucepan, combine the sugar and sea salt over medium heat, stirring until the sugar dissolves and starts to caramelize. Swirl the pan occasionally to avoid burning, until it reaches a golden brown color. Remove from heat and let cool slightly.
2. Soften the whipping cream in a large mixing bowl using an electric mixer on low speed. Gradually add the cooled caramel to the cream, increasing the mixer speed as it combines, until it forms soft peaks. Set aside.
3. In individual dessert glasses or cups, place a scoop of vanilla ice cream. Chill the glasses in the freezer for 5 minutes to firm up the ice cream.
4. Remove the glasses from the freezer and pour freshly brewed espresso over the ice cream until it is submerged.
5. Carefully spoon the whipped caramel cream on top of the espresso, creating a dreamy cloud like appearance. Drizzle with amaretto liqueur to taste. Serve immediately with a sprinkle of sea salt on top for an exquisite contrast.

Chef’s Insight

The amaretto liqueur adds an almond-infused twist, while the caramel cream creates a sweet symphony on top of the rich espresso.

Notes

The key to this recipe is the balance of flavors and textures - creamy, sweet, bitter, and salty.