Ingredients
Cooking Instructions
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Toast the flaked almonds in a dry frying pan over a medium heat until golden, then set aside.
2
To make the caramel almond sauce, combine the sugar and water in a saucepan and cook over a medium heat without stirring until the mixture turns a deep amber. Remove from the heat and carefully pour in the single cream – it will bubble vigorously – then return to the heat and stir until smooth. Add the almond extract and toasted almonds then set aside in a warm place.
3
To make the semifreddo, blend the ice cream and milk together until smooth and creamy.
4
Spoon the semifreddo into a serving glass, pour the NESCAFÉ® Espresso Concentrate Black Coffee over it, drizzle generously with the caramel almond sauce and serve immediately.
