Affogato Al Caffe Recipe
LAMBERTVILLE'S OWN OWOWCOW CREAMERY GELATO DROWNED IN EXPRESSO
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Ingredients
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Affogato
Equipment & Serving
Method
Affogato
Chill serving ware
Place the serving glasses or bowls in the refrigerator or freezer for 10–15 minutes so the gelato melts more slowly when the hot espresso is added.
Prepare espresso
Brew two fresh, strong shots of espresso (about 60 ml total) using an espresso machine or stovetop maker. If your espresso is extremely intense, you may leave 10–15 ml out to cool or add 10–15 ml cold water to slightly temper the temperature so it doesn’t instantly melt the gelato.
Pour espresso
Immediately after brewing, pour two hot espresso shots evenly over the gelato in each serving. Pour slowly to control how much melting occurs; aim for the espresso to partly submerge the gelato, creating ribbons of melted gelato in the coffee.
Finish and serve
Sprinkle optional dark chocolate shavings and toasted chopped hazelnuts over the top. If you like a little extra crunch or caramelized flavor, dust with a pinch of demerara sugar. Serve immediately with a small spoon so diners can break through the gelato and enjoy the contrast of hot espresso and cold gelato.
Equipment & Cleanup
If using an espresso machine, wipe and rinse the portafilter and steam wand with a small amount of cold water to remove coffee residue. Return serving glasses to table and enjoy within a few minutes to preserve the hot/cold contrast.