Edinburgh favourite Mary Contini of Valvona & Crolla gives us her delicious recipe for frappe affogato.

  • 1
  • Easy
The thing I will miss most after the move is not being within walking distance of Luca’s ice cream shop in Musselburgh. I’ll just have to console myself with my favourite simple dessert blended into a milkshake. Yolanda...open in Dunbar please.

Ingredients

  • 3 scoops of Luca’s vanilla ice cream
  • half a cup of milk
  • 1 shot of espresso coffee
  • 1 shot of Frangelico hazelnut liqueur

Method

Frappe affogato

Add all the ingredients into a blender and whizz.

Serve in a tall glass.

Picture: Mary Contini

• Mary Contini is a director of Valvona & Crolla, 19 Elm Row, Edinburgh. Her latest book, Dear Alfonso, A Feast of Love and Laughter will be previewed at the Edinburgh International Book Festival on 26 August, 7:15pm, £12, www.edbookfest.co.uk

 

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