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- Serves: 4 persons
- 30 gsugar
- 1 tbspginger syrup
- ½ tbspwater
- 50 gunsalted, shelled pistachios
- 2 pinchessea salt
- 1 ½ tbspmatcha powder
- 2 ½ dlwater
- ½ tbspginger syrup
- 250 gvanilla ice cream
Step 1Bring the sugar, syrup and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the pistachios and fleur de sel, mix well, immediately transfer to a sheet of baking paper, leave to cool. Break the pistachio brittle into pieces.
Step 2Place the matcha powder in a measuring cup, add a little boiling water and whisk until smooth. Stir in the remainder of the water and syrup.
Step 3Shape the ice cream into balls, serve in glasses or small bowls. Pour the matcha on top, garnish with the pistachio brittle, enjoy straight away.