Spazzacamino translates as chimney sweep in Italian. Using very finely ground coffee, which looks like ash from the chimney, and perhaps a smoky, peaty whisky that smells like the fire, this dish is very aptly named.
- 8 scoops vanilla ice-cream
- 1 tbsp finely ground coffee
- 80 ml (⅓ cup) whisky
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Scoop ice-cream into 4 bowls, sprinkle over ground coffee, and drizzle whisky on top.
Photography Alan Benson. Food preparation John McFarlane. Styling Michelle Crawford.
As seen in Feast magazine, September 2014, Issue 35.