Name: Espresso Martini affogato with candied hazelnuts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 75 gm hazelnuts; 40 gm caster sugar; 60 ml vodka (¼ cup); 60 ml coffee liqueur (¼ cup); 60 ml espresso coffee (¼ cup); Hazelnut gelato, to serve

Espresso Martini affogato with candied hazelnuts

This is probably one of the quickest desserts to make and a guaranteed crowd-pleaser. If you're in a rush, drop the candied hazelnuts and add grated coffee beans on top instead.

Serves 4

Prep

Cook

10M

Total

15M

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This is probably one of the quickest desserts to make and a guaranteed crowd-pleaser. If you’re in a rush, drop the candied hazelnuts and add grated coffee beans on top instead.

Ingredients

75 gm hazelnuts

40 gm caster sugar

60 ml vodka (¼ cup)

60 ml coffee liqueur (¼ cup)

60 ml espresso coffee (¼ cup)

Hazelnut gelato, to serve

Method

1.Preheat oven to 180°C. Spread hazelnuts on an oven tray and roast until fragrant (5-6 minutes), then tip into a tea towel and rub the skins off.

2.Heat a frying pan over medium heat, add hazelnuts, then gradually scatter sugar over, mixing continuously, until sugar caramelises and coats the nuts (2-3 minutes). Transfer to a tray lined with baking paper to cool, then coarsely chop.

3.Shake vodka, coffee liqueur and espresso in a cocktail shaker with ice to chill.

4.Place scoops of gelato in chilled glasses, pour espresso mixture on top, scatter with candied hazelnuts and serve.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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