Now let’s cook
Affogato. The ice cream drowns in the coffee. The tary does not. Tary is roasted millet, and in the cup it stays on top.
Ingredients
- 60 g plombirrich cream ice cream: choose a plain one, without added flavourings, or plain cream gelato (fior di latte)
- 2 tbsp espressoshort, strong black coffee, brewed hot just before serving
- 10 g taryroasted millet: use ready-made tary from a shop, not raw millet grains
Method
Brew the espresso. Strong coffee from a cezve or a moka pot will also do. If any grounds are left in it, strain it through a paper filter.
Put the plombir in the bottom of a cup or a low glass as one scoop, and press a hollow into the middle with a spoon.
Pour the hot espresso into the hollow.
Scatter ready-made roasted tary over the top and serve at once with a spoon. The tary goes on last, so the grain has no time to go soft in the coffee.
