Affogate Al Caffe Recipes

AFFOGATO AL CAFFè

Affogato al Caffè image

Provided by Mario Batali

Categories Coffee Milk/Cream Dairy Egg Dessert Freeze/Chill Fall Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

Semifreddo
2 1/2 cups whole milk
3 ounces very strong espresso
6 egg yolks
1 cup sugar
1 tablespoon vanilla extract
2 cups heavy cream
8 cups strong decaffeinated coffee, cooled
1/4 cup unsweetened cocoa powder

Steps:

In a 3-quart saucepan bring the milk to a boil over medium-high heat. Remove from heat and add the espresso.
In a mixing bowl, beat the yolks until pale yellow. Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted. Stir in half of the hot milk, then stir in the remaining milk. Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly, about 4 to 5 minutes. Stir in the vanilla and chill for 1/2 hour.
Whip 1 1/2 cups of the cream to stiff peaks and fold into the custard mixture. Transfer to an ice cream machine and freeze according to manufacturer's instructions. (The semifreddo can be made up to 2 weeks in advance).
Whip the remaining 1/2 cup cream to soft peaks. Place 1 scoop of semifreddo in each of eight tall glasses. Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa.

AFFOGATE AL CAFFE

Affogate Al Caffe image

Can't decide between coffee or desert? This recipe gives you both! Make sure you use good quality ice cream that is very hard and cold -- otherwise the espresso will melt it instantly. You can also use chocolate ice cream instead of vanilla.

Provided by Sackville

Categories Dessert

Time 5m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

8 scoops vanilla ice cream
4 fluid ounces fresh espresso

Steps:

Put two balls of ice cream in each of the four cups.
Make the coffees and then pour them over the ice cream.
Eat immediately, served with biscotti or another type of light cookie on the side.

PICCOLO AFFOGATO AL CAFFE

Piccolo Affogato al Caffe image

This Italian coffee-and-gelato concoction works as an after-dinner drink and a dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 40m

Yield Makes 12

Number Of Ingredients 3

Ingredients

3 cups vanilla gelato or ice cream
2 1/4 cups strongly brewed espresso
Garnish: espresso beans

Steps:

Arrange 12 small glasses on a rimmed baking sheet. Fill each with 1/4 cup gelato. Freeze until firm, about 30 minutes. Pour 3 tablespoons espresso over each. Garnish with espresso beans. Serve immediately.

AFFOGATO

Affogato image

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

Ingredients

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)

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.

AFFOGATE AL CAFFE

Affogate Al Caffe image

A super quick dessert that needs almost no presentation, an unusual twist on after dinner coffee for a dinner party. A handy tip for making filter coffee into espresso is to make a pot of coffee using a drip machine and then re circulate the coffee through the filter again.

Provided by PinkCherryBlossom

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

1 cup espresso coffee
250 ml good quality vanilla ice cream

Steps:

In four glasses or coffee cups put a neat scoop of vanilla ice cream.
pour espresso around the ice cream.
The ice cream will float to the top and produce an effect not unlike a pint of guiness. Must be eaten immediately.

Nutrition Facts : Calories 76.6, Fat 4.2, SaturatedFat 2.6, Cholesterol 16.5, Sodium 38.4, Carbohydrate 8.8, Fiber 0.3, Sugar 8, Protein 1.4

AFFOGATO

Affogato image

Our easy affogato recipe is the perfect Italian-inspired summer dessert. This simple coffee treat can be made in just five minutes with two ingredients

Provided by Barney Desmazery

Categories Dessert, Dinner

Time 5m

Number Of Ingredients 2

Ingredients

12 scoops good-quality vanilla ice cream
6 shots hot espresso coffee

Steps:

Several hours in advance, lay ice cream on a freezer-proof tray and put the tray back in the freezer.
To serve, put balls of ice cream into 6 small glasses or bowls, and pour a shot of hot espresso coffee over each. Serve straight away, stirring the vanilla ice cream into the hot coffee so that it melts a little.

Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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