AFFOGATO SUNDAE
Steps:
- With a whisk or hand-held mixer, whip the cream in a bowl until very thick but still liquid. Add the amaretto and whip until soft peaks form.
- Put 2 scoops of gelato into a serving dish. Sprinkle a tablespoon of the almonds over the gelato and top with a dollop of the flavored whipped cream. Rub 1/2 an amaretti cookie along a fine grater over the whipped cream to garnish. Repeat with remaining ingredients 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
Affogato, which is espresso and ice cream mixed together, is awesome. You can also try it with Cuban coffee.-Cathy Killinger Lopez, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 5m
Number Of Ingredients 2
Steps:
- Pour espresso over ice cream.
Nutrition Facts : Calories 142 calories, Fat 7g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 61mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
BROWNIE AFFOGATO SUNDAES
We can't resist brownie sundaes. I combined an affogato (coffee-based beverage) idea with a brownie to get this decadent sundae that mixes it all in there: warm, cold, sweet and salty. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat whipping cream and marshmallow creme until soft peaks form. Refrigerate until serving., To serve, place each brownie in a dessert dish; top with fudge topping and ice cream. Pour espresso and, if desired, Kahlua over ice cream. Top with cream mixture and coffee beans; sprinkle with salt. Serve immediately.
Nutrition Facts : Fat coffee beans and salt), Cholesterol 21g fat (10g saturated fat), Sodium 62mg cholesterol, Carbohydrate 146mg sodium, Fiber 38g carbohydrate (23g sugars, Protein 1g fiber)
BROWNIE AFFOGATO SUNDAE
This sundae takes its inspiration from an affogato, an Italian dessert consisting of a scoop of ice cream or gelato topped with a shot of hot espresso. Here, I add a decadent espresso brownie at the bottom for a twist on the classic restaurant-style brownie sundae with the added bold shot and creamy texture of an affogato. For an extra special treat, serve with any flavor of ice cream on hand: coconut, caramel and pistachio would all be scrumptious!
Provided by Food Network
Categories dessert
Time 50m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch square cake pan with nonstick spray and line with parchment paper, leaving a 2-inch overhang on at least 2 sides.
- Whisk the flour, cocoa powder, espresso powder and salt in a medium bowl until combined and set aside.
- Microwave the butter and chocolate in a medium microwave-safe bowl on high power in 10-second bursts, stirring between each burst until melted, 40 seconds to 1 minute. Set aside.
- Place the eggs, granulated sugar, light brown sugar and vanilla in a stand mixer fitted with the whisk attachment. Alternatively, use a large bowl and handheld electric mixer. Whisk until pale yellow ribbons form and the mixture is almost tripled in volume, 3 to 4 minutes. Turn off the mixer and add the melted chocolate. Mix on low speed until no streaks of chocolate remain, about 1 minute. Turn off the mixer and add the flour mixture. Mix on low speed until just combined and no pockets of dry flour remain, about 1 minute.
- Pour the batter into the prepared cake pan and smooth with the back of a spoon. Bake until the edges are set but the center is still slightly soft and a toothpick inserted in the center comes out slightly fudgy, 26 to 30 minutes. Immediately bang the pan against the counter several times to deflate the brownies and let cool in the pan for at least 1 hour. Lift the brownies from the pan by the parchment paper edges and cut into 16 pieces.
- To serve, place one brownie in a small serving bowl, top with a scoop of vanilla ice cream and pour a shot of hot espresso over top. Serve immediately.
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 SUNDAES
Steps:
- Place one scoop each of hazelnut and vanilla gelato in each of 4 dessert or cafe au lait bowls. Spoon 2 tablespoons of Tia Maria and 2 tablespoons of hot espresso over each serving. Dollop some whipped cream onto each serving and garnish with a handful of chocolate-covered espresso beans. 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
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
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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