Authentic Italian Affogato Recipes

AFFOGATO

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

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

Steps:

• Put a scoop of vanilla ice cream or gelato in a small mug and top it with a shot of hot espresso or strong coffee. You'll have what may be the loveliest-and simplest-of Italian desserts: "affogato," which aptly means "drowned."

AFFOGATO

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.