avg —
Affogato
Instructions
I prepare the ingredients for the affogato. I put the glass dessert bowls or glasses for the affogato into the freezer to chill – icy glassware keeps the ice cream from melting instantly, giving you a chance to enjoy the contrast of temperatures.
I grind the coffee beans into a fine powder – the finer the grind, the richer the extraction in the cezve.
I put 2 teaspoons of ground coffee into the cezve – this is the "right" dose for an espresso style.
I add 70 millilitres of water to it – that's exactly the amount that gives a "concentrated" portion for one cup of affogato.
I brew the coffee and at the same time boil a kettle of clean water – working in parallel saves time.
Into a separate cup I put 2 teaspoons of instant coffee – this is for the "second" portion, so you can compare the two versions.
I pour 70 millilitres of hot water over it – the instant coffee should be concentrated, not watery.
Now that everything is ready, I can take the first dessert bowl out of the freezer – the icy glass kept it cold until this moment.
I put 3 scoops of ice cream (about 75 grams) into it – this is exactly the portion that "soaks up" the hot coffee without overflowing.
I add the hot coffee from the cezve (pouring carefully so the grounds don't get in) – this is the moment I "drown" (affogato) the ice cream in the coffee.
In another chilled bowl I likewise place ice cream and pour the instant coffee over it – the second portion is ready.
I sprinkle the top with cocoa powder – this is the "Italian" decoration and an aromatic note at the same time.
Tips
- 1
A CHILLED BOWL is the "secret" to holding the ice cream. Without chilled glassware the ice cream instantly "drowns" in the coffee completely, turning the dessert into a "coffee milkshake". A glass dessert bowl straight from the freezer (at least 30 minutes at -18°C) keeps the scoops "alive" for 3-5 minutes – exactly the period during which affogato is eaten with a spoon. After that the dessert turns into a drink. Glass is essential – metal gives up its cold too quickly, and ceramic chills poorly.
- 2
THE RIGHT ICE CREAM is the "secret" to flavour balance. Ideal is plombir (classic creamy ice cream with 12-15% fat, no additives). Alternatives: creamy "San Sebastian" (with vanilla), "Stracciatella" (with chocolate pieces for "double" intensity), pistachio (with a nutty note). Definitely unsuitable: fruit sorbets (no fat for contrast), ice cream with large fruit pieces, and ice cream with a "bubble-gum" flavour or brightly coloured additives. For a homemade option, ice cream without cream at home works well.
- 3
ESPRESSO COFFEE vs INSTANT is the "secret" to intensity. The classic is freshly brewed espresso from a machine (40-50 ml of strong coffee with a rich layer of crema). A cezve is almost espresso style, a little milder. A "moka" coffee pot is also excellent. Instant is the "compromise": 2 teaspoons per 70 ml, not diluted. Unsuitable: americano (too watery), cappuccino or latte (milky, they upset the balance), and cold coffee (no temperature contrast). A dark roast with a touch of bitterness gives a better result than a light "gourmet" one.
- 4
SERVING VARIATIONS are the "secret" to a gourmet affogato. The classic is plombir + espresso + a pinch of cocoa. The "alcoholic" version – add 1-2 tablespoons of amaretto or Baileys to the coffee. The "chocolate" one – with chocolate ice cream and hot cocoa instead of coffee. The "fruity" one – with pistachio ice cream and espresso, sprinkled with crushed pistachios. Or with Frangelico liqueur for a nutty accent. A similar "hot + cold" principle works in desserts like tiramisu at home – also an Italian coffee dessert, but with mascarpone and savoiardi.
FAQ
Can I use some other ice cream besides plombir? +
Yes, the main thing is that the ice cream is creamy and without strong additives. The best alternatives: vanilla (the classic for Italian-style affogato), caramel (gives a "salty-sweet" shade), coconut (for an "exotic" version), almond "Stracciatella" with chocolate (for double intensity), and pistachio (with a nutty note). Sorbets and fruit ice creams without cream won't work – they have no fat, so the contrast with the coffee will be "watery". Vegan ice cream made with coconut or soy milk is suitable for a dairy-free version.
What's the difference between affogato and iced coffee? +
The fundamental difference is in the concept and the way it's served. Affogato is a dessert, eaten with a spoon, ice cream + hot coffee. Iced coffee (cold brew, ice latte, frappe) is a drink, sipped through a straw, coffee + cold milk + ice. Affogato is on a spoon, in a dessert bowl, with cocoa powder on top, an Italian ritual of "coffee + dessert" in one. Iced coffee is in a tall glass, with a straw, a refreshing drink for a hot day. In texture: affogato is thick, with a mousse structure, while iced coffee is liquid and refreshing.
How many calories are in a serving of affogato? +
A standard serving (75 g of plombir + 50 ml of espresso + 1 g of cocoa) is about 180-200 kcal. The 60 kcal per 100 g figure given in the recipe refers to the total weight including the coffee. By component: 75 g of plombir = 165 kcal, espresso without sugar = 2 kcal, cocoa powder = 3 kcal. Adding sugar to the espresso (1 teaspoon) adds 20 kcal. With liqueur (1 tablespoon of amaretto) it's +50 kcal. For a "light" version: replace the plombir with frozen yogurt (-50 kcal) and skip the cocoa powder – the result is 130-140 kcal per serving.
What do you serve affogato with? +
Affogato is a self-sufficient dessert on its own. But for a "gourmet" version it's served with: dry homemade biscuits (Italian biscotti, almond crackers, shortbread "canestrelli"), small handmade chocolates, or Italian "panforte" (a Christmas cake with nuts and dried fruit). With drinks: an extra shot of espresso "like in Italy", grappa or limoncello (afterwards, as a "digestif"). At a large table it's served as the finale of an "Italian" dinner, after pasta, lasagne or risotto. For a buffet – mini affogatos in small glasses, one scoop of ice cream + 10 ml of espresso each.
- Comment
or post as a guest
Be the first to comment.
