Affogato
Experience the sublime contrast of temperatures and textures with this classic Italian affogato. Rich, velvety vanilla gelato is drowned in a shot of bold, hot espresso for a dessert that is as effortless as it is elegant.
Prep
5m
Cook
5m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 2 cups 480 ml | Vanilla Bean Gelato |
| 1 cup 240 ml | Freshly brewed hot Espresso |
| 2 tbsp 30 g | Toasted Hazelnuts, crushed |
| 1 tbsp 15 g | Dark Chocolate shavings |
2 Method
Step 1. Place four small glass bowls or dessert glasses in the freezer for at least 15 minutes prior to serving to prevent the gelato from melting immediately.
Step 2. Brew 4 shots (approximately 1 cup total) of high-quality espresso or very strong coffee.
Step 3. Remove the glasses from the freezer and place one large, firm scoop of vanilla bean gelato into each glass.
Step 4. Immediately pour 1/4 cup (one double shot) of the hot espresso over the gelato in each glass.
Step 5. Top with a sprinkle of crushed hazelnuts and dark chocolate shavings if desired. Serve immediately with a small spoon.
💡 Chef's Tips
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Always use the highest quality gelato or ice cream available as there are only two main ingredients.
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Chill your glassware beforehand to create a beautiful texture where the outside of the gelato melts into a sauce while the center stays firm.
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If you do not have an espresso machine, a Moka pot or very concentrated French press coffee works as an excellent substitute.
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For an adult twist, add a splash of Amaretto or Frangelico liqueur before pouring the coffee.
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