Pistachio Shortbread Affogato
Caffè Bianco Stracciatella Ice Cream, Graham Cracker Crunch, Sicilian Pistachio Spread, Brown Butter Shortbread, Whipped Panna, Espresso
Restaurateur Hallie Meyer of Caffè Panna | New York
Adapted by StarChefs | march 2023
INGREDIENTS:
Graham Cracker Crunch:
Graham crackers
340 grams butter
600 grams sugar
Whipped Panna:
200 grams sugar
960 grams heavy cream
Brown Butter Shortbread:
300 grams butter
300 grams brown sugar
1 egg yolk
438 grams all-purpose flour
2 teaspoons salt
1 teaspoon nutmeg
To Assemble and Serve:
Sicilian pistachio spread
Italian olive oil
1 scoop Caffè Panna Caffè Bianco Stracciatella Ice Cream
1 shot espresso
METHOD:
For the Graham Cracker Crunch:
Heat oven to 350°F. Line two half sheet trays with graham crackers. Set aside. In a saucepot over medium heat, melt butter. Add sugar and cook until sugar is bubbling and golden brown in color. Equally divide sugar mixture into the prepared sheet trays. Bake 10 minutes. Let cool. Transfer to a food processor and pulse until a crumble forms. Transfer to an airtight container and reserve.
For the Whipped Panna:
In the bowl of a stand mixer fitted with a whisk attachment, combine sugar and cream until stiff peaks form. Refrigerate.
For the Brown Butter Shortbread:
Heat oven to 350°F. In a saucepot over medium heat, brown butter. Transfer to an airtight container and refrigerate 2 hours until firm In the bowl of a stand mixer fitted with a paddle attachment, whip browned butter and sugar until light and fluffy. Add egg yolk and continue to whip until fully incorporated. Add flour, salt, and nutmeg. Continue to mix until a shaggy dough forms. Press dough onto a parchment-lined baking sheet. Bake 20 minutes. Let cool.
To Assemble and Serve:
In a small saucepan over medium flame, heat pistachio spread and a drizzle of olive oil. Keep warm. In a medium-sized glass, sprinkle 2 tablespoons of crushed Brown Butter Shortbread, followed by 1 spoonful Graham Cracker Crunch, 1 scoop ice cream, another spoon Graham Cracker Crunch, another scoop ice cream, and a drizzle of the warmed pistachio spread. Finish with a large dollop Whipped Panna and 1 tablespoon of crushed Brown Butter Shortbread. Pour over a shot of espresso and serve.
