Gelato Affogato Recipes

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GELATO AFFOGATO

In this Italian dessert, scoops of ice cream are doused in espresso (or sometimes a liqueur). Hence the name gelato affogato, "drowned ice cream."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 4



Gelato Affogato image

Steps:

  • Beat cream until soft peaks form.
  • Place 2 scoops gelato into each of 4 glasses. Pour 1/2 cup hotespresso over tops of each, just to cover. Top with whippedcream, and serve with biscotti if desired.

1/2 cup cold heavy cream
2 pints chocolate gelato or ice cream
2 cups freshly brewed espresso
Biscotti, for serving (optional)

AFFOGATO

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Number Of Ingredients 0



Affogato image

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.

GELATO AFFOGATO

Provided by Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 2



Gelato Affogato image

Steps:

  • For each serving, place 2 scoops of vanilla ice cream into a glass. Pour the hot espresso over the ice cream and serve immediately before the ice cream melts.

1 pint premium vanilla ice cream
4 shots hot espresso, unsweetened

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



Affogato image

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.

1 double shot (2 ounces) hot espresso
1 to 2 scoops (about 1/2 cup) very cold vanilla gelato or ice cream (see Tip)
Amaretto (optional)

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