Affogato Recipe
freshly pulled espresso over Häagen-Dazs vanilla ice cream
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Ingredients
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Affogato
Method
Affogato
Chill serving glass
Place the serving glass or small bowl in the freezer for 5–10 minutes before assembling to keep the ice cream from melting too quickly when the hot espresso is added.
Portion ice cream
Spoon 3 generous scoops of Häagen-Dazs vanilla ice cream into the chilled serving glass or bowl. Arrange the scoops so they sit snugly but leave room on top for the espresso to be poured.
Pull espresso
Brew two freshly pulled espresso shots (about 60 ml total) using an espresso machine. Aim for a rich crema and serve immediately; the espresso should be hot when poured.
Assemble affogato
Place the glass with ice cream on a small plate or saucer. Immediately pour the two hot espresso shots evenly over the ice cream so the crema cascades and partially melts the scoops, creating a creamy coffee-ice cream mixture.
Garnish and serve
If desired, sprinkle 1 teaspoon of dark chocolate shavings and 1 tablespoon of chopped toasted hazelnuts over the top. Add one biscotti or cookie on the side. Serve immediately with a spoon so the diner can enjoy the contrast of hot espresso and cold ice cream.