With the unearthly timings the World Cup matches are broadcasting locally, a single cup of coffee is just not enough to last us through the night. Or should I say early morning. In any case, we are surviving on an average of two to three hours of sleep these days. And no matter how many cups of coffee you down, the caffeine seems to stop its magical effects after awhile. (I tried drinking a total of 8 shots once. Please do not try it unless you wish to have an accelerating heart rate.)
Sometimes, we do get a little hungry in the middle of the night. Swearing at the television and watching 22 men kick a ball can take up a lot of energy. Especially if your team is not playing up to expectations, hunger plus anger, on top of fatigue, makes a rabid fangirl. To combat potential crazy breakdowns, we figured a simple dessert would calm even the most frantic. (No, really, I actually lost sleep because Germany drew an equaliser with Ghana. A sleep-deprived person who can’t fall asleep. The world could have combusted.) A word of caution though: the sugar and caffeine rush might work differently on different people. And this is not for those worried about their waistlines.
Let’s turn back the clock a little. One of our very first meals in London was at Polpo and to beat the jet lag, we decided to have an affogato after our very satisfying meal. A dessert in a cup of coffee, nothing beats the simple combination of pure vanilla ice cream melting in your cup of rich espresso. I don’t know if it was the excitement of being on a holiday or that we were hungry and cold, but it was one of the most luscious cups of heaven we have had. Ever since then, we knew we had to recreate it when we go back home.
Back to the present, we came across the cookbook ‘One’ by Florence Knight, who is the head chef of Polpo. And to our delight, within it lies a recipe of an affogato. Traditionally made with vanilla ice cream and a cup of espresso, this version is a much richer concoction with its inclusion of roasted almonds. And boy, when we both tasted the dessert, it was like we were transported back to London and into the cosy corner of the bar at Polpo.
The combination of the caramelised almond ice cream lifted the bitterness of the coffee. We used a deeper roast of beans as we favoured the contrast of bittersweet. You can add pralines to the dessert for an extra indulgence but for convenience’s sake (half time is only 20 minutes), we are satisfied with just almond ice cream and coffee. In fact, almost too satisfied because we just downed two cups each. Well, stomachs come first, guilt can come later.