16 Aug / Matcha + Gelato = Matcha-ffogato
Three years ago this August, I gave up caffeinated coffee.
I still drink decaf coffee and I still drink tea, both black and green. However, I feel like a disgrace to my Seattle-bred espresso habit every time I order a decaf, soy milk caffe latte. Yes, I’m lactose-intolerant too.
Then recently, my husband ordered himself an affogato (a scoop of vanilla ice cream drowned in espresso) while we were vacationing in Philadelphia. It seemed the perfect afternoon pick-me-up. The bitterness of the coffee was the perfect foil to the sweet ice cream and the caffeine gave him a much needed jolt after our heavy lunch. I was envious.
Nori furikake adds a savory component to the sweet-bitter combination of green tea and gelato. Other suggested toppings: white chocolate shavings or cornflakes.
A few weeks later I discovered an affogato of sorts, but this time made with matcha, that shockingly-green tea powder, the star of Japanese tea ceremonies and assorted wagashi. Thank you Bon Appetit magazine!
I tweaked the recipe a little and sprinkled a little nori furikake (seaweed seasoning) on top. “Huh?” you might wonder. It’s no more unconventional than a shower of Maldon salt over chocolate truffles. And trust me, it’s delightful!
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Furikake and ice cream? OK Pat, I trust you and will make this interesting dessert and report back!! Hope you are having a good summer. Cheers, Deb
Try it on some guinea pigs. I’d love to know what they think!