Montenegro, Italy Recipe
Make Montenegro, Italy Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Montenegro Affogato Base
Ice Cream & Garnish
Optional Sweetener
Method
Montenegro Affogato Base
- 1
Brew espresso
Brew 2 fresh shots of espresso (about 60 ml total) using your preferred method. If you don't have an espresso machine, use very strong brewed coffee (about 60 ml) made with an Aeropress or Moka pot.
- 2
While the espresso is hot, measure 45 ml of Amaro Montenegro. Keep it ready at room temperature.
- 3
If you like your affogato slightly sweeter, stir 1 tsp of simple syrup or honey into the hot espresso until fully dissolved. This step is optional.
Ice Cream & Assembly
- 4
Chill serving glasses or small bowls for 5 minutes in the freezer to keep the gelato from melting too fast (optional but recommended).
- 5
- 6
Pour the 45 ml Amaro Montenegro evenly over the gelato. Space the pour so one scoop gets more and the other less—this creates contrast as it melts.
- 7
Immediately pour the hot espresso shots over the gelato and Montenegro. The hot espresso will slightly melt the ice cream and mix with the liqueur to form a creamy, boozy sauce.
- 8
If using, add 2 tbsp whipped cream on top or to one side of the gelato for extra richness.
- 9
Finish by sprinkling 1 tsp dark chocolate shavings, 1 tbsp toasted almond slivers, and 1 tsp finely grated orange zest over the top. The chocolate and orange complement the herbal, citrus notes of Montenegro.
- 10
Serve immediately with a small spoon and an optional demitasse for any remaining liquid. Encourage diners to stir slightly so each spoonful has a little gelato, Montenegro, espresso, and garnish.