Perfect any time of year, but particularly the warmer months, easy-to-make Affogato al Caffè is an elegant way to serve coffee to your guests, no matter how hot the temperature gets outside.
Affogato means “drowned”—in this case, the CIA chefs suggest a simple yet delicious gelato that is perfect with latte. The fastest way to create this dessert is to pour one or two shots of very hot and very strong freshly brewed espresso over vanilla gelato. Top with whipped cream and dust with grated dark chocolate or cocoa powder, or maybe grated orange peel. Serve it with a spoon to scoop up the ice cream and a straw to savor the melted goodness left at the bottom of the cup. Serve with biscotti or any type of dry Italian cookies.
You can find the following gelato recipe in Italian Cooking at Home with The Culinary Institute of America (2011, Wiley & Sons), which is available at bookstores nationwide or at ciaprochef.com/fbi/books.html.
- Freshly brewed espresso, for serving (1 or 2 shots per serving)
- 1 cup heavy cream
- Gelato (recipe below)
- Unsweetened cocoa powder as needed, for garnish (optional)
- 2 cups milk
- 2 cups heavy cream
- 1 ¾ cups sugar
- 1 tablespoon light honey
- ½ teaspoon vanilla extract
- Heat the milk and cream in a large saucepan over medium heat, then add the sugar and honey and stir to dissolve. Add the vanilla extract.
- Strain through a fine-mesh sieve into a glass or metal container. Cool the gelato base over an ice water bath or in the refrigerator, stirring from time to time. When completely chilled, pour into an ice cream maker. Process according to the manufacturer’s instructions.
- Transfer to a container and freeze for about 2 hours before serving.
- Brew espresso coffee.
- Whip the cream to medium peaks.
- Scoop the frozen gelato into a glass and pour the espresso over the gelato. Top with a dollop of whipped cream and serve with some cocoa powder sprinkled on top (and a straw that you can use to drink the coffee).
Per (1 ounce) serving
Total fat: 4 g
Carbohydrate: 9 g
Fiber: 0 g
Protein: 1 g
Sodium: 10 mg
Recipe, photo, and video courtesy The Culinary Institute of America. All rights reserved.
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