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    Espresso gelato

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    Espresso gelato

    • Vegetarian
    • Preparation time: 10 minutes + cooling and freezing
    • Total time: 10 minutes + cooling and freezing

    Serves: 10

    Ingredients

    3 tbsp Lavazza Caffè Espresso
    600ml double cream
    397g can essential Waitrose Condensed Milk
    50g dark chocolate, finely chopped, plus extra to serve
    4 Lotus Biscoff Caramelised Biscuits, crushed into fine crumbs

    Method

    1. Make the coffee to give 150ml strong espresso and leave to cool.

    2. Meanwhile, place the cream and condensed milk in a large bowl and using an electric whisk, beat for 5 minutes or so until the mixture forms soft peaks.

    3. Whisk in the cooled espresso and the chopped chocolate and spoon into a rigid container. Scatter over the biscuit crumbs
    and a little more chopped chocolate.

    4. Freeze overnight until firm. Transfer to the fridge for 15–20 minutes before scooping and serving in espresso cups.

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    Cook’s tip
    Try serving this as a classic affogato, a traditional Italian dessert. Serve the ice cream in a small cup with a shot of hot espresso on
    the side to pour over.  

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