Bedouin Affogato
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 297
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 20
- Protein
- 4
- Cholesterol
- 70
- Sodium
- 134
- Total: 7 min
- Prep: 5 min
- Cook: 2 min
Ingredients
1/2 cup heavy cream, chilled
8 chocolate-filled vanilla wafer cookies, such as Pepperidge Farm Milano or for a gluten-free alternative, I like gluten-free ladyfingers)
Ground espresso beans for 4-ounces brewed espresso or 1 tablespoon instant espresso powder
1 to 2 green cardamom pods, crushed
1 pint vanilla ice cream
A little dark chocolate for grating over top
Directions
- In a cold bowl, whip the heavy cream until soft peaks form. Set it aside in the refrigerator until you're ready to serve.
- If you're using an espresso machine, place a cardamom pod in the filter. Pack with the espresso, compact and brew. Alternatively, if you're using the instant espresso powder, bring 1/2 cup of water to a boil in a saucepan with the cardamom pods. Then whisk in the espresso, strain, and discard the solids.
- To assemble: Place a generous scoop or two of ice cream in the bottom of 4 small glasses. Pour a shot of espresso into each glass, and top with a dollop of cream. Crumble the cookies over the top and sprinkle with grated dark chocolate. Serve immediately.