for 4 person

Pistachio brittle

30 g	sugar
1 tbsp	ginger syrup
½ tbsp	water
50 g	unsalted, shelled pistachios
2 pinch	sea salt

Matcha

1 ½ tbsp	matcha powder
2 ½ dl	water, boiling
½ tbsp	ginger syrup

Affogato

250 g

vanilla ice cream

How it's done

Pistachio brittle

Bring the sugar, syrup and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the pistachios and fleur de sel, mix well, immediately transfer to a sheet of baking paper, leave to cool. Break the pistachio brittle into pieces.

Matcha

Place the matcha powder in a measuring cup, add a little boiling water and whisk until smooth. Stir in the remainder of the water and syrup.

Affogato

Shape the ice cream into balls, serve in glasses or small bowls. Pour the matcha on top, garnish with the pistachio brittle, enjoy straight away.

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