SUNSET'S VANILLA ICE CREAM "DROWNED" IN ESPRESSO (AFFO
From the magazine's August 2007 edition: "'It's like a grown-up's milkshake,' says Valerie. A cookie or two on the side are nice." Nutrition facts: 266 cal, 135 fat cal, 4.6g protein, 15g fat, 9g sat fat, 31g carb, 0g fiber, 106mg sodium, 58mg chol.
Provided by Heather3271
Categories Frozen Desserts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Put a scoop of vanilla ice cream into each of 8 small bowls and put bowls in freezer for at least 1 hour and up to 6.
- When ready to serve, put each bowl of ice cream on a small dinner plate and set a shot glass next to it. Fill glasses with espresso, dividing evenly, for each guest to pour onto ice cream.
- Notes: So that the espresso would prettily coat the ice cream for the photo, Valerie cooled it to room temperature before pouring it over the rock-hard ice cream. Serve it that way, if you like, or the traditional Italian way--hot, which turns the ice cream into an instant float. You'll need 8 shot glasses for this recipe.
Nutrition Facts : Calories 285.8, Fat 15.7, SaturatedFat 9.7, Cholesterol 62.4, Sodium 117.7, Carbohydrate 33.5, Fiber 1, Sugar 30.1, Protein 5
VIRGIN SUNSET
This is my interpretation of a virgin sunset. I also refer to this as a pineapple, orange, cherry cocktail. The grenadine will sink to bottom causing layering of orange and red, hence, 'sunset.' If you wanted to make this alcoholic, a shot of champagne is my favorite, but tequila and vodka are other good alternatives. Flavored schnapps may also be an interesting mix.
Provided by Kristy Self Kapp
Categories Drinks Recipes Juice Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Fill a glass with ice. Pour orange juice, pineapple juice, and cranberry juice over the ice and stir. Float a splash of grenadine syrup atop the mixture and serve.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 39.5 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.7 g, Sodium 11.7 mg, Sugar 30.4 g
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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