Hot espresso coffee “drowns” the yogurt in this recipe just enough to give it the texture of a coffee float. Although “gelato” is the Italian word for ice cream, this dessert still has fabulous flavor when using frozen yogurt.
1½ tablespoons slivered lemon zest
¼ cup water
1 tablespoon sugar
1 16-ounce container vanilla or coffee frozen yogurt
½ cup brewed espresso coffee
Bring the lemon zest and water to a boil in a small saucepan. Remove from heat and let stand 10 minutes. Pat the lemon zest dry with a paper towel, then set it on wax paper and sprinkle it with the sugar. Let stand at least 30 minutes. Scoop ½ cup of frozen yogurt into each of four dessert dishes; pour 2 tablespoons espresso over each. Garnish with the candied lemon zest and any remaining sugar. Serve at once. Serves four.
—Ellie Buford
