This isn’t just an affogato. It’s an experience. Velvety gelato, rich espresso, and a slow melt ofMunch’d Gianduja, creating the perfect balance of bitter, sweet, and indulgent.
Ingredients
2 tbsp Munch’d Gianduja (gently warmed)
2 scoops premium vanilla gelato (or Fior di Latte for a more delicate flavour)
1 shot espresso
1 biscotti
Method
Gianduja: Pour your Gianduja into the bottom of an espresso glass, creating a base.
Gelato: Place two scoops of vanilla gelato or Fior di Latte on top of the gianduja, allowing them to settle slightly.
Espresso: Slowly pour espresso over the gelato.
Biscotti: Serve with a crisp biscotti on the side for dipping.
