Wattleseed Espresso and Frangelico Affogato

Italian with a twist- but a delightful one! This recipe will make 1 litre of wattleseed ice-cream so you can make generously offer to make affogato for your friends and still have plenty left over for a private indulgence later !

Serves a generous 6

Wattleseed Ice-Cream

Makes 1 litre

 1 litre thickened cream

2 tablespoons wattleseed, roasted and ground

6 egg yolks

½ cup castor sugar

1 tablespoon honey

Make a wattleseed crème anglaise by bringing half the cream and the wattleseed just barely to the boil. While the cream is heating, beat the egg yolks and the sugar together with a balloon whisk (without fluffing) until thick and creamy. Strain the hot cream and wattleseed, reserving the wattleseed.

 Slowly whisk the hot cream into the egg mixture and when completely mixed. Pour into a clean pot and return to a low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon.

 Strain the custard and add back the reserved wattleseed. Cool in the coldest part of the refrigerator. When completely chilled, add the remaining cream to the wattleseed crème and churn in an ice-cream maker until ready.

 Remove and freeze until needed.

 When ready to serve, take Wattleseed Ice-cream out of the freezer. Place 6 martini (or other) glasses on 6 serving plates. Add a shot glass of Frangelico to each plate and an espresso coffee in a small espresso cup. You can do a 'wattlecino' if you prefer - just use half the usual coffee and add the wattleed to make up the difference and make the coffee as usual.

 Place a scoop or two of wattleseed ice-cream in each glass and serve. Drizzle the hot espresso and the Frangelico over the ice-cream and eat with a long spoon until the ice-cream is gone. Drink the remaining gorgeous liquid from the glass.



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