Island Affogato Recipes
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.
AFFOGATO
The word affogato means "drowned" in Italian. Complete any meal with this elegant -- and easy-to-make -- dessert. This recipe comes from Everyday Food, and was also featured on theJanuary 16, 2007 episode of "The Martha Stewart Show."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Divide ice cream evenly between 4 serving dishes. Pour about 1/4 cup espresso over each dish of ice cream. Add liquor, if using, and garnish as desired.
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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