The days when I was young, a cup of hot coffee with a spoon of vanilla ice cream was one of the most popular desserts.
Today I am preparing Italian affogato, which reminds me of my youth days. To excel in making a good affogato you need to follow this rule – the ice cream should be just slightly surrounded by coffee liquid. This is an ice cream dessert, not a coffee with some ice cream.
Affogato is a simple yet delicious and quiet sophisticated dessert. To satisfy a sweet tooth it can be served at an informal party, or as a part of a formal lunch or dinner. Italian affogato is great for everyday use or a special occasion.
For best results, you can chill serving cups or glasses in a freezer for a few minutes – this way the ice cream will ‘float’ longer without melting.
As an option, a few drops of Amaretto or another nut or chocolate liquor will make your affogato very special.
For a more complex taste and presentation, some nuts, chocolate or cookies (crushed or whole, like Savoiardi) can be added to this dessert.
Affogato is a delicious summer dessert – sweet, cooling and melting in your mouth – literally. Who said ‘summer’? I would say, ‘all season’.
Place a cup, ramekin, or glass in a freezer for 2-3 minutes. (it is not necessary but highly recommended)
Meanwhile, make strong espresso.
Put a scoop of vanilla ice cream or gelato into the cup (or ramekin, glass). Carefully pour hot espresso on top or around the ice cream. If desired, drizzle with Amaretto or other liquor or/and garnish with nuts, chocolate, cookies. Serve immediately.
Cook with pleasure and enjoy the world!