FAST FOOD
Cognac and hazelnut affogato

Cognac and hazelnut affogato

Serves 6



1 litre   vanilla bean ice-cream
120 ml   Martell VSOP Cognac
50 gm (1/3 cup)   hazelnuts, roasted, peeled and halved
1 tbsp   finely ground coffee beans
6   shots of freshly brewed espresso
To serve:   sweet wafers, optional


1 Scoop ice-cream into small bowls or glasses. Pour Cognac over and sprinkle with combined hazelnuts and coffee. Serve immediately with shots of espresso to the side to pour over and sweet wafers, if using.


RECIPE Christine Osmond PHOTOGRAPHY Ben Dearnley STYLING Kristen Anderson

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