Bedouin Affogato (Aarti Sequeira) |
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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Ingredients:
1/2 cup heavy cream, chilled |
8 chocolate-filled vanilla wafer cookies, such as pepperidge farm milano or for a gluten-free alternative, i like gluten-free ladyfingers) |
ground espresso beans for 4-ounces brewed espresso or 1 tablespoon instant espresso powder |
1 to 2 green cardamom pods, crushed |
1 pint vanilla ice cream |
a little dark chocolate for grating over top |
Directions:
1. In a cold bowl, whip the heavy cream until soft peaks form. Set it aside in the refrigerator until you're ready to serve.
2. If you're using an espresso machine, place a cardamom pod in the filter. Pack with the espresso, compact and brew. Alternatively, if you're using the instant espresso powder, bring 1/2 cup of water to a boil in a saucepan with the cardamom pods. Then whisk in the espresso, strain, and discard the solids.
3. To assemble: Place a generous scoop or two of ice cream in the bottom of 4 small glasses. Pour a shot of espresso into each glass, and top with a dollop of cream. Crumble the cookies over the top and sprinkle with grated dark chocolate. Serve immediately.
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