Black Sesame Affogato

Instructions

1. Chill serving glasses
   Place 4 small glass dessert cups or coffee glasses in the freezer for about 10 minutes before serving. This helps keep the ice cream from melting too quickly when the hot espresso is added.
2. Toast the sesame seeds
   If using raw black sesame seeds, toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant. Be careful not to burn them. Allow to cool completely before using.
3. Prepare the glasses
   Remove the chilled glasses from the freezer. If using black sesame paste, drizzle a small amount around the inside of each glass for a decorative effect. Place a butter cookie or biscotti on the side of each glass.
4. Scoop the ice cream
   Place one generous scoop of black sesame ice cream into each chilled glass. Sprinkle each with a small pinch of sea salt and a few toasted black sesame seeds.
5. Brew the espresso
   Just before serving, brew 4 shots of espresso according to your preferred method. The espresso should be hot and freshly made for the best temperature contrast with the cold ice cream.
6. Assemble and serve
   Pour one shot of hot espresso over each scoop of ice cream. The hot coffee will begin to melt the ice cream, creating a creamy mixture. Drizzle each serving with a small amount of honey, sprinkle with additional black sesame seeds, and garnish with a sprig of mint. Serve immediately with a spoon.