Affogato
Italy's five-minute dessert: a hot shot of espresso poured over cold vanilla gelato, so it melts into a creamy coffee puddle.
← Nouns Cooking · Dessert Parlour
Ingredients
- 4 small scoops vanilla gelato or ice cream
- 60 ml freshly made espresso (2 shots) or very strong coffee, hot
- 10 g dark chocolate, to grate over (optional)
Method
- Put two small glasses or cups in the freezer for 10 min so the ice cream doesn't melt too fast.
- Scoop two balls of gelato into each cold glass.
- Brew the espresso and pour one hot shot over each serving at the table.
- Grate a little dark chocolate over the top and eat at once with a teaspoon.
Tips
- A splash of amaretto, hazelnut or coffee liqueur over the gelato makes a grown-up version.
- Check the ice cream label if you need it gluten-free; plain vanilla usually is, but some brands add wheat-based stabilisers.
Sources
Written in our own words after cross-checking these recipes:
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