Affogata

Jason Innes from Amisfield Winery served a do-it-yourself Affogata on a round plate in a cappuccino cup and saucer, a scoop of vanilla ice-cream and a shot of espresso on the side.

The diner pours the steaming coffee over the ice cream and tucks in — simple and sublime.

Homemade Vanilla Ice-cream:

This ice-cream is very rich and very delicious, made on an egg mousse base with softly-whipped cream and flavourings added.

Ice-creams made in this way have a smooth texture and do not need further whisking during the freezing period. They should not be served frozen hard. Remove from the freezer at least 10 minutes before serving.

Serves 6-8

50g (2oz) sugar 100ml (4fl oz) water 2 egg yolks, preferably free-range and organic ½ tsp pure vanilla extract 600ml (1pint) softly whipped cream

Put the egg yolks into a bowl and whisk until light and fluffy (keep the whites for meringues).

Combine the sugar and water in a small heavy-bottomed saucepan, stir over heat until the sugar is completely dissolved, then remove the spoon and boil the syrup until it reaches the ‘thread’ stage, 106-113C (236F). It will look thick and syrupy; when a metal spoon is dipped in, the last drops of syrup will form thin threads.

Pour this boiling syrup in a steady stream onto the egg yolks, whisking all the time. Add vanilla extract and continue to whisk until it becomes a thick creamy white mousse.

Fold the softly-whipped cream into the mousse, pour into a bowl, cover and freeze.