Spazzacamino

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.

Credit: Alan Benson

• serves

  4

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 8 scoops vanilla ice-cream
• 1 tbsp finely ground coffee
• 80 ml (⅓ cup) whisky

Instructions

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.

Cook's Notes

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.