Italian Affogato Recipes
AFFOGATO
Crafting the perfect affogato is more than meets the eye. In fact, there's more science to the dessert than most would care to acknowledge. Using gelato boosts the incredible flavor, and gives a velvety, silky smoothness ice cream just doesn't have. This is because gelato has a lower fat content, less air, and is served at a different temperature than ice cream. Translation: if you use ice cream you'll end up with something less than perfect as the hot espresso will cause the ice cream to melt faster.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 5m
Yield 1
Number Of Ingredients 2
Steps:
- Place gelato in an old fashioned glass and pour freshly brewed espresso over top. Serve immediately.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 21.3 g, Cholesterol 61.9 mg, Fat 7 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 35.4 mg
AFFOGATO
Steps:
- Place 2 small scoops of ice cream (coffee, chocolate or vanilla) in a coffee cup, then pour in a shot of espresso or 3 tablespoons strong brewed coffee. Top with shaved dark chocolate and chopped hazelnuts.
AFFOGATO
Provided by Giada De Laurentiis
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Using an electric mixer, beat the cream in a medium bowl until soft peaks form. Cover and refrigerate the whipped cream.
- Whisk the boiling water and espresso powder in a 1 cup glass measuring cup until the powder is dissolved, or use an espresso machine to make 4 shots of espresso. Scoop 1/2 cup of the gelato or ice cream into each of 4 dessert bowls or glasses. Pour 2 tablespoons or 1 shot of hot espresso over each. Top with the whipped cream and serve immediately.
AFFOGATO
The word affogato means "drowned" in Italian. Complete any meal with this elegant -- and easy-to-make -- dessert. This recipe comes from Everyday Food, and was also featured on theJanuary 16, 2007 episode of "The Martha Stewart Show."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Divide ice cream evenly between 4 serving dishes. Pour about 1/4 cup espresso over each dish of ice cream. Add liquor, if using, and garnish as desired.
AFFOGATO
L'affogato al caffè, a dessert of gelato drowned in espresso, is "one of Italy's most delectable modern dishes," writes Anna Del Conte in her "Gastronomy of Italy." The ice cream can be fior di latte, vanilla or chocolate, or whatever you like. Dulce de leche, with its caramelized milkiness, would be wonderful, as would cherry amaretto. The magic of affogato is that you get two pleasures in one: a spoonable dessert sauced with coffee, and a cream-blushed drink to chase it. The sweet ice cream and bitter coffee should enhance, not overtake each other. Like the best partners, they should meet in the middle.
Provided by Eric Kim
Categories dessert
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Make the espresso first so it can sit while you scoop the gelato. If you don't have a moka pot or an espresso machine, run to the nearest coffee shop.
- Add the very cold gelato to a small shallow bowl or glass that's been chilled in the freezer until frosty and cold to the touch.
- Slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. You can add a splash of amaretto here if you'd like (the almond flavor would be welcome), but the best affogato is a simple affogato. Just be sure to start eating it before the gelato completely melts: In each bite, you want solid spoonfuls of the gelato thinly draped in coffee.
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- Pour a shot of hot espresso over the ice-cream.If using, pour over a shot glass of your favourite liqueur.Or if you prefer, serve each ingredient separately to your guests for them to add as preferred.
- Serve immediately and eat with a spoon.I like to serve Affogato with a few biscuits on the side for textural contrast.
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