Although I have extolled much about the beauty that is sipping a measure of Black Dog Triple Gold Reserve, but there are those who does not believe me. There are those contrary ones, who must contradict me and beg me to give them something more – something extra. So the other day, when I was bringing in dessert, one of them boldly asked me – what about mixing whiskey straight into your dessert? Won’t it be fun?
While I love mixing whiskey in my cakes and fudge and other such stuff, I have never really thought of making an instant dessert with whiskey. But then again, no pain no gain, as they say, so I decided to make my move.
That night, I fed them what was on offer. But once they left, I decided to think about what she said. What about mixing whiskey directly into my dessert – not in any syrup form, or like an afterthought – but the one essential thing without which the dessert isn’t complete?
I went back to my kitchen to brew some coffee and think.
And then it struck me.
I will make an affogato, and make Whiskey the star.
Essentially an Italian thing, an affogato is a coffee based beverage. What you generally do is take a shot of hot espresso and pour it over a scoop of vanilla ice cream. At times, liquors like amaretto got into the picture. I loved the sound of it, but in my version, I decided to add something more.
So the next time my guests came, they saw scoops of vanilla laid out in beautiful martini glasses. I added just a bit of strongly brewed cold espresso coffee to the glass, and then, with a flourish, I brandished a bottle of whiskey, and poured a bit of it on a tablespoon, and then held the spoon to a candle to light up the whiskey. Just when it lit, I poured it over the vanilla ice cream and immediately served it.
Naturally, this dessert was a hit. A palpable one.
Disclaimer: This post is in association with Black Dog Triple Gold Reserve. The content is suitable for age 25 and above.