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Savor and share chef Scott Anderson and Ben Nerenhausen’s inventive, culturally influenced cuisine with a superlative emphasis on fresh, local ingredients and inviting flavors., which translates from Italian as “drowned.” The lucky drowner is top-notch vanilla gelato, and it is draped in a single shot of freshly-pulled espresso. How can it be your favorite dessert if it has neither butter nor chocolate with it? Because you know, some sites don’t update as often as they should. ) Two years ago: Rich Homemade Ricotta and Linguine with Pea Pesto Three years ago: Crushed Peas with Smoky Sesame Dressing and Chocolate Doughnut Holes Four years ago: Spanikopita Triangles and Neapolitan Cake Five years ago: 10 Paths to Painless Pizza-Making and Pistachio Petit-Four Cake Six years ago: Fideos with Favas and Red Peppers and Strawberry Tart Espresso Granita with Whipped Cream [Granita di Espresso con Panna] Inspired by Tazza d’Oro, Roma, Italy Serves 8 2 cups freshly-brewed espresso (from about 14 single shots or 7 doubles) 6 tablespoons granulated sugar 1 cup heavy cream When espresso is still hot, stir in sugar. This will immensely speed up the time it takes to freeze.Post contributors aren’t staff, but may write articles or columns.This Marshmallow Whipped Cream is more than just whipped cream.

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Even if you’re not going to Rome anytime soon, I hope you’ll find some fun stuff to read (two words: pasta pavement!

I see you arching your eyebrows and you are full of questions, aren’t you? All are legitimate concerns but the thing is, when it’s done right — and there really is a magical balancing point between the volume of ice cream and the amount of espresso, that is, sadly, rarely achieved — the resulting mess is a semi-slumped mound of cold and sweet vanilla cream with a trench of faintly bitter latte around it. Once cold, pour into a large, wide baking dish; I’d recommend something ceramic, glass or enameled over a metal-surfaced baking pan.

It is the ultimate grownup dessert — sure, you get the ice cream you’ve been angling for after dinner since you were 3.5, but you also get a bracing hit of espresso, just enough to keep you up past your bedtime, you know, when all the fun begins. If you’re me, clear your horribly overstuffed freezer of things that can survive outside of it for a few hours.

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