Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Affogato al caffè
One of the simplest, and best, desserts of all. Using store-bought vanilla ice cream makes it lightning fast!
Cooking time: 30 minutes
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 580 | ml | Fresh whole milk |
| 45 | g | Skimmed milk powder |
| 70 | g | Dextrose |
| 70 | g | Invert sugar or honey |
| 7 | g | Neutro ice stabilizer (available on Amazon and makes for a better consistency, but can also be omitted) |
| 5 | Egg yolk | |
| 2 | g | Vanilla |
| 50 | g | Sugar |
| 90 | ml | Cream |
| 4 | Espresso | |
Preparation
- Mix the milk with the milk powder, dextrose, invert sugar and Neutro once to make the Bring to the boil and remove from the heat. The Whisk the egg yolks with the vanilla and sugar, stir carefully into the hot milk and heat the mixture back up to 82 °C. Strain and stir in the cream. Leave to infuse in the fridge for 12 hours, then freeze in an ice cream maker. Alternatively, use store-bought vanilla ice cream.
- Serve in bowls or glasses that have been chilled in the freezer and pour a cooled espresso over each portion just before serving.
