Affogato with walnut meringue ice cream

Name: Affogato with walnut meringue ice cream
Prep time: 30 min
Total time: 450 min
Yield: 8
Ingredients: 20 g meringue nests; 100 g icing sugar; 50 g sugar; 8 espressos; 400 g double cream; 2 ¾ dl full cream; 30 g walnut kernels; 1 tbsp water

Total: 7 hr 30 min. | Active: 30 min.

vegetarian, gluten-free

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Ingredients

for 8 glasses

Ice cream mixture
400 g	double cream
2 dl	full cream
100 g	icing sugar

Caramelized nuts
50 g	sugar
1 tbsp	water
¾ dl	full cream
30 g	walnut kernel, finely chopped

Ice cream
20 g	meringue nest, broken into pieces

Affogato
8	espresso

How it's done

Ice cream mixture

Mix the double cream, full-fat cream and sugar, pour the mixture into a stainless steel bowl, cover and freeze for approx. 3 hrs., stirring three times with a fork.

Caramelized nuts

Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the cream and simmer for approx. 5 mins., stirring occasionally until the caramel thickens. Mix in the nuts.

Ice cream

Fold the caramelized nuts and meringues into the frozen ice cream mixture, freeze for a further 2 hrs.

Affogato

Shape the ice cream into balls, serve in glasses or small bowls, pour the coffee over the top, enjoy straight away.

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