Restaurants›Baires Grill - Weston›Affogato Al Caffe Recipe

Affogato Al Caffe Recipe

Inspired by Baires Grill - Weston

Time12m

Serves2

Make Affogato Al Caffe Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Affogato

2 scoops good-quality vanilla gelato or ice cream (preferably 1–2 days firmed)1/4 cup (60 ml) freshly brewed hot espresso0.18 oz (5 g) dark chocolate shavings or bittersweet chocolate (optional)1 tbs toasted chopped hazelnuts or crushed amaretti cookie (optional)1 tsp cold whole milk or heavy cream (to loosen gelato if needed)2.03 tsp (10 ml) coffee liqueur (optional)1/4 tsp finely grated lemon zest (optional, for aroma)

Method

Affogato

Chill serving glasses

Place two small serving glasses or shallow bowls in the freezer for 5–10 minutes while you prepare the espresso and assemble ingredients. Chilling keeps the gelato from melting too quickly when the hot espresso is poured.

Brew espresso

Brew two single shots of espresso (about 60 ml total) using an espresso machine, stovetop moka pot, or a very strong coffee made with an Aeropress. Aim to serve the espresso piping hot (just off the machine) so it partially melts the gelato for a balance of hot and cold.

Portion gelato

Remove the chilled glasses from the freezer. Using an ice cream scoop, place two generous scoops (about 2 scoops per serving) of firm vanilla gelato into each serving glass. If the gelato is rock hard, let it sit at room temperature for 2–3 minutes or stir in up to 1 teaspoon of cold milk or cream to loosen slightly so scoops form cleanly.

Optional liqueur

If using coffee liqueur, drizzle about 10 ml (½ tablespoon) evenly over the gelato in each glass. This adds depth of flavor and a slight boozy warmth. Skip for a non-alcoholic version.

Pour espresso (the 'affogato' moment)

Immediately pour 30 ml of hot espresso over the gelato in each glass so the hot coffee 'drowns' the ice cream. Pour slowly across the top to create pleasing contrast between the melted rim and the still-frozen center.

Add toppings

Sprinkle a pinch of dark chocolate shavings and about 1 teaspoon (roughly 1 tablespoon divided between two servings) of toasted chopped hazelnuts or crushed amaretti cookie over each affogato. Finish with a tiny grate of lemon zest if using — just a whisper for brightness.

Serve immediately

Serve the affogato right away with a small spoon. Encourage enjoying it while the espresso is hot and the gelato creates a ribbon of creamy coffee melt. If plates are used underneath, catch any overflow from melting.