Introducing Manu Feildel’s ultimate affogato recipe

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 Introducing Manu Feildel’s ultimate affogato recipe

It’s time to have your coffee and eat it, too. If there are two things Australians love, it’s caffeine and dessert – so why not combine them for the ultimate sweet experience? Celebrity Chef Manu Feildel brings you a twist on an old favourite with his delightful ‘Café Liegeois au Kahlua’. Read on for your guide to creating a dessert guaranteed to wow the room at your next dinner party.

Serves: 6
Preparation: 20 minutes (plus 3-4 hours for freezing)

Ingredients

Coffee granita

  • 40g caster sugar
  • 3 x double shot L’OR Barista Selection intensity 13 (freshly brewed, Espresso setting)
  • 60ml dark rum

Mascarpone crème

  • 60g mascarpone
  • 60ml pure cream
  • 15g pure icing sugar
  • 1 egg yolk

To serve

  • 500ml vanilla bean ice cream
  • 100g Speculaas biscuits, half crushed and the remaining kept whole
  • 3 x double shot L’OR Barista Selection intensity 13, ristretto pour freshly brewed and chilled
  • 6 x 30ml Kahlua shots
  • Whipped cream, to serve
  • Crushed coffee beans, to decorate

Method

  1. For the coffee granita, dissolve the sugar into 3 freshly brewed double shot L’OR Barista Selection intensity 13 (using Espresso setting) in a bowl. Allow to cool before adding the rum and pour into a shallow container. Freeze for 3-4 hours before scraping with a fork to break up into small ice crystals and freeze until required.
  2. For the mascarpone cream, place all the ingredients in the bowl of an electric mixer and whisk until soft peaks form. Refrigerate until needed.
  3. Several hours before serving, place 6 serving glasses in the freezer to chill.
  4. To serve, place 1-2 scoops of vanilla bean ice cream into each serving glass, top with a spoonful of mascarpone cream, a spoonful of granita and a sprinkle of Speculaas biscuits. Drizzle over a single shot of chilled double shot L’OR Barista Selection intensity 13 per glass, a shot of Kahlua and finish with whipped cream, a whole Speculaas biscuit and crushed coffee beans as desired.

Recipe by Manu Feildel and L’OR Espresso.

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