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Matcha affogato
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 246
  • Fat about 11g
  • Carbohydrates about 31g
  • Protein about 5g
This is needed
This is needed for 4 people
Pistachio brittle
  • 0.5 tbsp water
  • 1 tbsp ginger syrup
  • 30 g sugar
  • 50 g unsalted, shelled pistachios
  • 2 pinches sea salt
  • 1.5 tbsp matcha powder
  • 2.5 dl water, boiling
  • 0.5 tbsp ginger syrup
  • 250 g vanilla ice cream
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And that's how it's done
And that's how it's done
Pistachio brittle
Bring the sugar, syrup and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the pistachios and fleur de sel, mix well, immediately transfer to a sheet of baking paper, leave to cool. Break the pistachio brittle into pieces.
Place the matcha powder in a measuring cup, add a little boiling water and whisk until smooth. Stir in the remainder of the water and syrup.
Shape the ice cream into balls, serve in glasses or small bowls. Pour the matcha on top, garnish with the pistachio brittle, enjoy straight away.