So, as I was saying in the previous post: If you’re entertaining and you want to impress, serve something no one knows for sure how to pronounce properly and they’ll think you’re the epitome of culinary sophistication. Case in point — affogato. It’s just ice cream drowned in coffee. Literally. You put scoops of ice cream in a glass, you pour in hot espresso (strong brewed coffee is fine) and you serve it. If the amount of coffee is generous, it will likely melt the ice cream and you can serve the affogato as a beverage. If there is very little coffee in proportion to the ice cream, the ice cream will soften but not melt right away — in short, it can be served as a dessert that requires the use of a spoon.
If you can get your hands on Italian gelato (denser than ice cream), the better. If not, good quality ice cream will do. Use a flavor that will go well with coffee. Remember that you are serving the ice cream and coffee in the same glass so the ice cream flavor shouldn’t clash with the flavor of the coffee.
Recipe: Affogato with toasted nuts and dark chocolate chips
- ice cream (I used vanilla)
- freshly made espresso or strong brewed coffee
- toasted nuts (I used cashew), crushed
- dark chocolate chips
- Place two small scoops of ice cream in a glass.
- Pour in the coffee.
- Sprinkle with nuts and chocolate chips.
- Serve immediately.
Preparation time: 3 minute(s)
Number of servings (yield): variable
If you prefer a boozy version of affogato, see ice cream coffee with cherry brandy.