Trust the Italians to pour a shot of hot espresso over a creamy mound of ice cream. Can anyone resist the allure of an affogato? We think not. Resistance, in this case, is indeed futile. In the spirit of the Lunar New Year, food stylist Bella Koh (better known as @catslavery) has given a uniquely Asian twist to the Italian classic by incorporating chrysanthemum and goji — ingredients you're more likely to find in a nourishing bowl of herbal soup than in your morning pick-me-up.
Here's what you need
1 Ristretto Grand Cru
1 Scoop of white chrysanthemum ice cream with cacao nibs
How to make it
1. Place 1 scoop of ice cream with cacao nibs in a cappucino cup.
2. Extract Ristretto Grand Cru (Espresso: 40ml) over ice cream.
3. Dust the ice cream with goji and camu powder.
The antioxidant affogato will also be served at Nespresso's Raffles City boutique from now to 8 February 2017. For more #SaturdaySessions recipes, click here.