Espresso Martini affogato with candied hazelnuts

AT A GLANCE

  • Serves 4 people

This is probably one of the quickest desserts to make and a guaranteed crowd-pleaser. If you're in a rush, drop the candied hazelnuts and add grated coffee beans on top instead.

  • 75 gm hazelnuts
  • 40 gm caster sugar
  • 60 ml (¼ cup) vodka
  • 60 ml (¼ cup) coffee liqueur
  • 60 ml (¼ cup) espresso coffee
  • Hazelnut gelato, to serve
01   Preheat oven to 180°C. Spread hazelnuts on an oven tray and roast until fragrant (5-6 minutes), then tip into a tea towel and rub the skins off.
02   Heat a frying pan over medium heat, add hazelnuts, then gradually scatter sugar over, mixing continuously, until sugar caramelises and coats the nuts (2-3 minutes). Transfer to a tray lined with baking paper to cool, then coarsely chop.
03   Shake vodka, coffee liqueur and espresso in a cocktail shaker with ice to chill.
04   Place scoops of gelato in chilled glasses, pour espresso mixture on top, scatter with candied hazelnuts and serve.

Topics:

ESPRESSO, DESSERT, FAST, HAZELNUTS

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Sep 2017

Sep 2017

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