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Affogato
Saffron Icecream
11⁄2 litres cream
Pinch of large saffron threads
18 egg yolks
450g caster sugar
Macadamia Biscotti
250g egg whites
250g sugar
500g plain flour
250g toasted macadamia nuts
1. For the biscotti whisk egg whites and sugar together until soft peaks form then slowly fold in the sifted flour and the whole nuts.
2. Cook in a well greased loaf tin at 170°C for 40 minutes, or until cooked.
3. Let cool, then slice thinly and place on a baking tray and brown slightly in the oven at 165°C for three minutes. Makes one loaf.
4. For the icecream bring cream and saffron almost to the boil and stand for 10 minutes.
5. Whisk the egg yolks and sugar until pale, pour in the cream, mix and place back on low heat.
6. Stir continually until mixture coats the back of the wooden spoon.
7. Leave threads in the mixture and cool quickly in an ice bath.
8. Churn in an icecream machine for about 35 minutes. Makes two litres.
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