Carajillo Affogato

1. Add all ingredients except Top to a blender.
2. Blend until everything is completely blended and creamy.
3. Spoon your cocktail into a glass.
4. Top.
5. Garnish.
6. Enjoy!

Oleo Saccharum Mango Sorbet

1. Peel 10 medium-sized lemons, keeping a little bit of the pith for dimension if preferred.
2. Coat the peels in 200 grams of sugar to make an oleo saccharum.
3. Let it sit until the sugar draws out the oils.
4. Juice the lemons to yield 200 milliliters of fresh juice, passing it through a fine strainer to remove the pulp.
5. Empty the oleo saccharum into a pot, scraping the bag for any excess aromatic sugar and oil.
6. Use a little of the lemon juice to slosh around the bag to capture everything.
7. Add the rest of the 200 milliliters of juice to the pot and place it over medium-low heat.
8. Heat just enough to dissolve the sugar without letting it boil, stirring continuously.
9. Pour this finished lemon sherbet into a blender, add 200 grams of mango, and blend until completely smooth and pureed.
10. Pour the puree into a mold and place it in the freezer for about 8 to 10 hours until it is a fully frozen block.

Coffee Cream

1. Add all ingredients into a bowl.
2. Whip the mixture vigorously until it forms stiff peaks.