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Vanilla ice cream 'drowned' in a hot double espresso.
Italian dessert-drink; affogato means 'drowned'.
Scoop 100 g (2 scoops) eggless vanilla ice cream into a chilled glass.
Grind 18 g coffee beans fine; pull a double shot (40 ml boiled-filtered water) at 9 bar, 25-30 s.
Serve espresso on the side to pour at the table; garnish with 5 g grated dark chocolate.
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