Juliette's Notes:
4 generous scoops of best-quality vanilla icecream Ask a question about this ingredient
1/2 cup freshly brewed espresso Ask a question about this ingredient
1/4 cup unsweetened dutch-processed cocoa powder Ask a question about this ingredient
3 tablespoons confectioners sugar Ask a question about this ingredient
1 cup chilled heavy whipping cream Ask a question about this ingredient
1/2 teaspoon best-quality vanilla extract Ask a question about this ingredient
Place two scoops of vanilla ice cream into each glass.
Ask a question about this stepTop each glass with half of the hot espresso, or 1/4 cup each.
Ask a question about this stepNext, make the cocoa whipped cream. In a heavy mixing bowl, combine whipping cream and vanilla extract and whip until soft peaks form.
Ask a question about this stepIn another small bowl, combine confectioners sugar and cocoa. Gently stir the cocoa / sugar mixture into the cream and whip until well blended. Top the Afogato with the cocoa whipped cream and serve immediately.
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Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
