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For 2

This is a great way of doing something super stylish with zero effort. Perfect, therefore, for a date. It is, quite simply, ice cream drowned in espresso. There is something amazing about the contrasts of hot and bitter with ice cold and sweet. It throws your tastebuds into confusion. The added brilliance is that you can really experiment with the ice cream flavours here, though I would avoid fruit ice creams. Anything nutty works really well with the espresso. My favourite is Amaretto, but Jude’s (www.judes.co.uk) do an awesome butterscotch one too that is delicious here and perfectly sweetens the coffee.

2 small strong cups of espresso coffee (I use Molinari because it’s what I serve up at Rosie’s)

4 balls of good-quality ice cream

Boil the kettle to make a strong pot of coffee, like espresso, pouring over the water and letting the mountain of coffee settle until it can be easily plunged. You can leave it to sit for 10 minutes or more. The stronger the better, as it will get the heart racing. Meanwhile, bring the ice cream out of the freezer so it has time to soften enough for you to scoop it out. I sometimes serve this in my little Pyrex coffee cups, which I bought in France at a brocante. Put a couple of scoops in each coffee cup and bring to the table with the cafetière. Pour over an espresso-sized amount of coffee, or one part coffee to one part ice cream. Eat sooner than immediately.