Ingredients
- For the Affogato:
- Kelly’s Clotted Cream ice cream 4 scoops
- Black + White Coffee 4 espresso shots or 120ml strong black coffee
- For the fudge sauce:
- Fudge, diced 75g
- Clotted cream 100g
- Optional garnish:
- Grated fudge, coffee wafer roll, whipped cream
Method
- Start by melting the fudge in the clotted cream on a medium heat and stir until completely dissolved.
- Simmer for a few minutes until the fudge sauce starts to thicken then remove from the heat.
- Pour the espresso coffee into a cappuccino or espresso cup (or a bowl), followed by a scoop of Kelly’s Clotted Cream ice cream and finish with a drizzle of clotted cream fudge sauce.
- Garnish with grated fudge. Serve hot and cold!
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