Ingredients
1/3 cup cold whipping cream
1/2 cup boiling water
1 tablespoon espresso powder
1 pint chocolate gelato or ice cream
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a medium bowl, beat the cream with an electric mixer until soft peaks form. Cover and refrigerate the whipped cream until ready to use. (The whipped cream can be made 4 hours ahead. Keep refrigerated.) In a 1-cup glass measuring cup, whisk the boiling water and espresso powder until the powder is dissolved. Scoop the gelato or ice cream into 4 dessert bowls or glasses. Pour 2 tablespoons of hot espresso over each, top with the whipped cream, and serve immediately.