Prep Time

25 min

Cook Time

Serves

6


Ingredients

Candied Orange Zest

  • 1 orange
  • 1/4 cup sugar
  • 1/4 cup water


Affogato

  • 250ml freshly brewed espresso coffee
  • 1 Tbsp sugar
  • Zest of one orange
  • 100 ml Grand Marnier liqueur (you can replace the Grand Marnier with brandy or another liqueur, but it won’t have the orange flavor if you do.)
  • 1L Kāpiti Triple Chocolate ice cream

Method

Candied Orange Zest

Using a citrus zester, peel the zest from an orange and place in a saucepan with quarter of a cup of sugar and quarter of a cup of water.

Bring to the boil to dissolve the sugar and then simmer for about five minutes.

Cool and store the orange in the syrup.

Affogato



Place the espresso, sugar, orange zest and Grand Marnier in a small saucepan and heat very gently for 5 minutes, do not boil. Strain.

Place scoops of Kāpiti Triple Chocolate ice cream into serving glasses and pour over the hot syrup.

Garnish with candied orange zest if desired. Serve immediately.


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