Affogato with Lavender Shortbread, and a shot of Cynar
This Affogato with Lavender Shortbread, and a shot of Cynar is elegant and simple, doing triple duty as a dessert, coffee, and after-dinner drink. Guests will love it!
Servings: 6 Servings
Ingredients
Lavender Shortbread
- 9 ounces Butter softened
- 0.75 cups Light Brown Sugar
- 6 tablespoons Sugar
- 2 teaspoon Dried Lavender
- 1 medium Egg
- 0.5 tablespoon Vanilla Extract
- 1.75 cups All Purpose Flour
- 0.25 teaspoons Salt
Vanilla Ice Cream
- 4 cups Whole Organic Milk
- 2 cups Heavy Cream
- 15 Egg Yolks
- 1.75 cups Sugar divided
- 2 whole Vanilla Beans seeded
- 1 tablespoon Vanilla Extract
- Pinch Fleur de Sel
Instructions
Lavender Shortbread
- Preheat oven to 325F.
- Prep an 8x8” brownie pan with baking spray and line with parchment paper.
- Using a stand mixer fitted with the paddle attachment, cream butter and sugars with lavender till light and fluffy.
- Add egg and vanilla extract, scraping the bowl and mixing fully.
- Add in dry ingredients and mix on low till fully blended.
- Spread evenly into the brownie pan, and give a sprinkle of sugar on top.
- Bake in lower third of oven 20-25min, rotating halfway, until evenly golden brown.
- Cool then remove from pan to portion. Cut into 16 squares.
Vanilla Ice Cream
- Bring cream, milk, and half the sugar to a rapid bowl.
- In a large bowl combine other half of sugar and yolks with a whisk. Blend till yolks are a little lighter yellow in color.
- Temper in hot cream mixture bit by bit into the yolk-sugar mix.
- Strain through a fine mesh sieve, cool to room temperature and refrigerate at least 6 hours, up to overnight.
- Strain again just before freezing in ice cream maker according to manufacturer’s instructions.
- Hard freeze in freezer until service.
Affogato
- Scoop vanilla ice cream into a small chilled cocktail glass.
- Pull a shot of espresso, pour over ice cream, followed by a shot of Cynar.
- Serve with shortbread.