Affogato
Quick answer
- Active time
- 7 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Hot espresso melts the outside of the vanilla ice cream into a coffee layer while the center stays cold, and each spoonful carries both temperatures.
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Affogato means drowned in Italian, after the ice cream sitting in coffee. In this version dark chocolate and cocoa add bitterness, toasted almond slices add crunch, and a tiny pinch of salt finishes it.
Ingredients
Instructions
- 1
Chill the serving glasses in the freezer for 10 minutes.
Scoop 4 firm scoops of vanilla ice cream into the cold glasses, keeping the scoops round so they melt slowly after the hot espresso is poured.
- 2
Toast 15g sliced almonds in a dry pan over low heat for about 2 minutes.
Remove them as soon as the edges turn pale golden, then cool them separately so they stay crisp on the melting ice cream.
- 3
Pull 60ml espresso right before serving.
Use it while the golden crema is still visible and the coffee is very hot, because waiting more than a minute dulls the aroma and weakens the temperature contrast.
- 4
Pour the hot espresso slowly around the edge of each scoop.
Avoid pouring in one spot for too long, so only the surface melts and a distinct coffee and cream layer forms before everything warms through.
- 5
Shave or finely chop 20g dark chocolate and add it immediately over the warm and cold layers.
Scatter the cooled almonds on top so their crunch remains noticeable against the softening vanilla ice cream.
- 6
Sift 0.5 teaspoon cocoa powder evenly over the top and add just 0.1 teaspoon sea salt.
Serve within 2 minutes, while the espresso is hot, the ice cream is cold, and the textures are still separate.
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