Tag: Caffé

Affogato al caffè – 's Affogato al caffè recipe – Italian Cuisine


L'drowned in coffee it is a fresh and tasty dessert, very easy to prepare but also versatile, if you like, which is prepared strictly on the spot. Basically, it is in fact ice cream served with espresso coffee, perfect at the end of a meal or even for a delicious afternoon snack. The variable is that you can potentially use any flavor of ice cream: the most classic are vanilla and fiordilatte, sometimes cream or hazelnut, but why not chocolate or even stracciatella? In short, you can go a little on the nose and get inspired by the palate … The only taste that perhaps I would avoid is the coffee one, as there would not be that nice contrast of flavors that usually distinguishes this delicious dessert;)
Once you have chosen the perfect match, also indulge yourself with the decoration of your coffee affogato: I went for the classic with whipped cream and chocolate flakes, but you can opt for what you want, also depending on the chosen ice cream flavor: chopped hazelnuts, crumbled meringue, white chocolate curls … You can also simply serve the ice cream cups by presenting the coffee mocha separately, so as not to let the ice cream already melted reach the table and allow guests to choose how much to pour. 😉

Gordon’s Lemon Treacle Slice Recipe Gordon Ramsay made…

Gordon’s Lemon Treacle Slice Recipe

Gordon Ramsay made this sticky, sweet treat for Caffé Nero with the help of some prisoners in Gordon Behind Bars.

Makes 8-10 bars

For the base

300g digestive biscuits
150g butter

For the topping

675g golden syrup
90g butter
100ml double cream
225g white breadcrumbs
5 egg yolks
Zest and juice of 1 lemon
1 tbsp Lemon curd

For the glaze

50g icing sugar
juice of 1 lemon juice


To make the base, pre-heat the oven to 160oC, fan 140oC, gas mark 3.

Place the biscuits in a food processor and blend until you have a smooth crumb.

Melt the butter, then stir into the biscuits. Press the biscuit mixture firmly into the base of a 20cm square tin which has been lined with baking parchment. Allow to chill for at least half an hour.

To make the topping, put the golden syrup into a saucepan along with the butter and allow to melt gently without boiling.

Once the butter has melted take the pan off the heat and stir in the cream, breadcrumbs, egg yolks, lemon zest and juice. Stir well.

Once the base has cooled, spread the lemon curd onto the base. Pour over the breadcrumb filling and then place into the oven to cook for 25-30 minutes or until firm to the touch.

Remove from the oven and allow to cool completely before cutting into rectangular slices.

To glaze the slices, mix the icing sugar with enough lemon juice to make a thick paste. Place it into a piping bag and pipe onto the top of your bars, or drizzle the glaze over with a spoon.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page