Best Piccolo Affogato Al Caffe Recipes

Authentic Italian Affogato Recipe image

Provided by Recipes from Italy

Time 10m

Yield 1

Number Of Ingredients 2

3 scoops of gelato
3 cups of Espresso (about 120 ml)

Steps:

Make 3 cups of Espresso for each person. You can make the coffee, concentrated and of good quality, either with the Espresso machine or with the traditional Italian moka. If this is the case, brew extra strong coffee.
Place three scoops of gelato in a glass or in a goblet for each person. Then pour the hot coffee directly on top of the Gelato. Serve immediately.

Nutrition Facts : ServingSize 100 g, Calories 198 cal

Affogato al Caffè image

Provided by Mario Batali

Yield Makes 8 servings

Number Of Ingredients 9

Semifreddo
2 1/2 cups whole milk
3 ounces very strong espresso
6 egg yolks
1 cup sugar
1 tablespoon vanilla extract
2 cups heavy cream
8 cups strong decaffeinated coffee, cooled
1/4 cup unsweetened cocoa powder

Steps:

In a 3-quart saucepan bring the milk to a boil over medium-high heat. Remove from heat and add the espresso.
In a mixing bowl, beat the yolks until pale yellow. Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted. Stir in half of the hot milk, then stir in the remaining milk. Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly, about 4 to 5 minutes. Stir in the vanilla and chill for 1/2 hour.
Whip 1 1/2 cups of the cream to stiff peaks and fold into the custard mixture. Transfer to an ice cream machine and freeze according to manufacturer's instructions. (The semifreddo can be made up to 2 weeks in advance).
Whip the remaining 1/2 cup cream to soft peaks. Place 1 scoop of semifreddo in each of eight tall glasses. Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa.