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."
CHIANTI AFFOGATO
A unique affogato using mulled Chanti in lieu of espresso.
Provided by Giada De Laurentiis
Categories Cocktails/Alcohol,dessert,Italian
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the wine, sugar, orange zest, peppercorns, salt, basil and cinnamon stick in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally with a wooden spoon to help dissolve the sugar. Reduce the heat to medium low to maintain a gentle simmer. Cook for 5 minutes. Turn off the heat and allow to steep for an additional 5 minutes. Strain through a fine-mesh strainer into a pitcher.
- Divide the gelato among six coffee cups. Pour the warm wine syrup over the top, and serve with demitasse spoons.
AFFOGATO
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Using a melon ball scoop or a small ice cream scoop, fill each cappuccino cup or a small bowl with 3 mini scoops of ice cream. Pour just a little coffee over the ice cream and garnish with the chocolate shavings. Serve immediately.
AFFOGATO
Steps:
- Place 3 scoops of the ice cream in each of 2 bowls. Pour the espresso over the ice cream and serve immediately.
- Note: To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup of ground espresso and enough water for 4 cups of coffee.
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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- Add the wine, cinnamon stick, peppercorns, sugar, basil and orange zest to a medium sauce pan. Place over medium heat and bring to a simmer, stirring occasionally with a wooden spoon to help dissolve the sugar. When it comes to a simmer, reduce the heat to medium-low to maintain a gentle simmer. Allow the mixture to cook for 5 minutes. Turn off the heat and let steep for an additional 5 minutes. Strain the liquid through a fine mesh strainer into a pitcher.
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