Ingredients

Method

For the double-chocolate pistachio affogato:
• 250 g chocolate spread
• 30 g pistachios, finely chopped
• 2 cups Woolworths Extremely Creamy Italian pistachio ice cream
• 100 g Woolworths Kids™ Ayrshire full cream chocolate flavoured milk
• 100 g Woolworths 70 % cocoa dark chocolate drops
• 100 g Woolworths white chocolate drops
• 2 capsules Nespresso Vertuo unforgettable double espresso
For the peanut-and-roasted sesame affogato:
• 200 g caster sugar
• 60 g white and black sesame seeds
• 2 cups Woolworths Extremely Creamy Madagascan vanilla dairy ice cream
• 2 capsules Nespresso Vertuo peanut & roasted sesame
• 2 T salted and roasted peanuts, roughly chopped
For the almond croissant affogato:
• 1 T butter
• 2 almond or plain croissants
• 60 g brown sugar
• 2 cups Woolworths Extremely Creamy Belgian chocolate dairy ice cream
• 2 capsules Nespresso Vertuo almond croissant
• 2 T flaked almonds, toasted

Method

Ingredients

1. To make the double-chocolate affogato, spoon the chocolate spread onto a side plate and spread out slightly. Sprinkle the pistachios onto another plate. Dip the rim of 2 espresso glasses in the chocolate, followed by the nuts. Reserve the leftover chocolate spread.

2. Divide the ice cream equally between the glasses. Using the back of a spoon, smooth the ice cream and place in the freezer to freeze slightly.

3. Meanwhile, melt the chocolates in three separate bowls in the microwave, stirring every 10 seconds, until they reach pouring consistency. Pour the three chocolates onto a silicone mat in lines next to each other. Spread out a little (they can overlap) and use a skewer to create patterns in the chocolate. Allow to set.

4. Hollow out the centre of the pistachio ice cream using a spoon and fill it with a fresh Nespresso espresso. Break up the chocolate and use to garnish the affogatos.

5. To make the peanut-and-roasted sesame affogato, melt the sugar and a splash of water in a small pan over a low heat. Do not stir until all the sugar has dissolved. Once dissolved, turn up the heat slightly and allow to caramelise.

6. Pour onto a silicone mat and sprinkle over the sesame seeds. Set aside.

7. Place three scoops of ice cream into two glasses. Pour over a freshly made Nespresso peanut-and-roasted sesame coffee. Garnish with a shard of the sesame brittle and the chopped peanuts.

8. To make the almond croissant affogato, melt the butter over a medium heat. Flatten the croissants slightly and place in the pan. Toast the croissants for 1 minute, turn over and sprinkle with half the brown sugar. Flip over again and brûlée the sugar – this should take about 5 minutes. Repeat on the other side, then slice when slightly cooled.

9. Smear the inside of 2 espresso glasses with a dollop of the reserved chocolate spread. Add 3–4 scoops of luscious chocolate ice cream.

10. Pour in a freshly made Nespresso almond croissant coffee and garnish with a brûléedcroissant soldier and the toasted flaked almonds.

Photography: Shavan Rahim
Videography: Kaylene Sauls
Recipes and production: Marcelle van Rooyen
Food assistant: Sam

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