Affogato for breakfast? Yes please! Here’s the perfect accompaniment to those Christmas croissants, from the culinary legend behind Christchurch’s White Tie Catering, Tina Duncan.
Tina says this play on the traditional dessert affogato was one of the menu hits when she ran a pop-up breakfast bistro in a coffee warehouse. The sweetness of the date contrasts with the tart yoghurt and intense coffee, and the granola adds the perfect crunch.
The recipe is just one of many to be found in her cookbook Plated.
Serves: 6 | Prep time: 20mins | Cook time: 20mins
Ingredients
DATE PURÉE
- 300g pitted dates
- 1 ½ cups water
- 120g castor sugar
GRANOLA
- 1 ½ cups rolled oats
- ½ cup sliced almonds
- 4 tbsp shredded coconut
- ½ tbsp raw sugar
- 1 tbsp chia seeds
- 4 tbsp cocoa powder
- ½ tsp flaky salt
- 4 tbsp oil — coconut or vegetable oil
- ½ cup maple syrup
TOPPING
- 500g thick Greek-style natural yoghurt
- 500ml cold-press coffee
Method
DATE PURÉE
Combine all ingredients in a small saucepan and simmer, stirring occasionally, for about 10 minutes, until dates are soft and sugar has dissolved. Mash with a fork.
GRANOLA
Preheat oven to 170C. In a bowl, add oats, almonds, coconut, sugar, chia, cocoa powder and salt. Mix well.
In a saucepan, warm oil and maple syrup until combined and pour over oat mix, stirring well.
Spread out evenly on a lined baking tray and bake for 20 minutes or until golden brown. Stir halfway through.
To serve
Spread a portion of date purée into the bottom of bowls. Spoon a large spoonful of yoghurt on top and place granola to the side. Serve coffee separately in a little jug or glass beside each bowl.
TIP
- Date purée can be made several days in advance and kept in a screw-top jar.