A long, long time ago (okay, only about 16 months ago, and I'm totally singing Don McLean's American Pie in my head while writing this), before I started mainly posting vegan-friendly recipes in an effort to build myself an arsenal of recipes for when I eventually go vegan (unfortunately, this hasn't happened yet, but I'm definitely consuming less animal products than I used to), I posted a recipe for affogato that used an ice cream recipe that contained both dairy and eggs from Coffee and Bites by Susie Theodorou. Last weekend, I ended up helping out at a demonstration stall that Gaggia Milano were hosting in the Trinity Shopping Centre in Leeds to promote their coffee machines and ice cream machine, and helping to make and taste-test some (also unfortunately non-vegan) ice cream last weekend at work to make affogato, so following that I'm now going to redo this recipe using a vegan-friendly ice cream recipe which uses coconut milk instead of dairy and was found at GI 365, but still using the instructions for making an espresso provided by Gaggia.
Ingredients
2 cans (430ml or 13.66oz each) coconut milk, refrigerated1 cup high quality maple syrup - add a little at a time to your taste
For espresso (using fresh ground coffee, but if you don't have a coffee machine, you can find alternative ways of making the espresso for this):
- single espresso: 7-8g
- double espresso: 14-16g
Instructions (Espresso)
- Spoon coffee into the appropriate filter (single or double).
- Tap the handle to evenly distribute the coffee.
- Tamp (firmly press down the coffee) to compress the grounds, and brush off any grinds from the edges of the filter handle.
- Insert handle (hold up to the "group" at an 8 o' clock position and tighten to a 6 o' clock position. Ensure the handle is securely in position before starting).
- Start flow of water immediately.
- Stop when 30ml is reached for a single espresso or 60ml for a double espresso.
Instructions (Ice Cream)
- Blend the coconut milk and maple syrup until thoroughly combined. You can whisk it by hand or blend it in a blender. If your coconut milk isn't chilled, chill the ice cream mixture until thoroughly cold before freezing.
- Freeze according to the instructions of your ice cream machine - this should take about 30 minutes.
- Serve a single scoop of ice cream into an espresso cup.
- Pour the espresso over the ice cream and serve immediately.
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