Almond Affogato Recipes

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AFFOGATO



Affogato image

Provided by Food Network Kitchen

Categories     dessert

Time 5m

Yield 1 serving

Number Of Ingredients 0

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



Affogato image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 3

2 cups vanilla ice cream
1 cup double-strength or espresso-style coffee, freshly brewed with 1 teaspoon ground cinnamon
1 1/2 tablespoons shaved bittersweet chocolate

Steps:

  • Using a melon ball scoop or a small ice cream scoop, fill each cappuccino cup or a small bowl with 3 mini scoops of ice cream. Pour just a little coffee over the ice cream and garnish with the chocolate shavings. 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

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.

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