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Affogato: the details

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  • Affogato: the details

    I know the basic is a quantity of excellent vanilla ice cream or gelato with a shot/double shot of espresso.
    I made something last night that tasted OK but the presentation was poor (small ceramic bowl was all I could think of at short noticei). I think I should have been sure to use a bean that gave a great crema too. What I made was ordinary.
    I would like to know how to prepare and present something for a small dinner party that would be strikingly good. I would like to drool at a photo.


  • #2
    Re: Affogato: the details

    Personally, I would make sure that the ball of ice cream is a nice round ball, that helps for presentation.

    Next I would present the two separately and get them to pour the coffee over the ice cream. That way they get to do something and also the ice cream doesnt melt before it gets to them.

    That would be my method.. whether or not that is correct or the way its supposed to be done.. well who knows!

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    • #3
      Re: Affogato: the details

      Originally posted by 7A616B60697A6C577B080 link=1320568404/0#0 date=1320568404
      I would like to know how to prepare and present something for a small dinner party that would be strikingly good. I would like to drool at a photo.
      Havent got a photo, but this recipe got ME drooling!
      Ive yet to try it, but I WILL be trying it.

      BLACK FOREST AFFOGATO
      4–6 shots of espresso
      3 teaspoons golden caster sugar
      4–6 round shortbread biscuits
      1 x 425g tin of pitted black cherries
      in juice
      1 x 100g bar of good-quality dark
      chocolate (70% cocoa solids)
      1 x 500g tub of good-quality vanilla
      ice cream

      Crumble the shortbread biscuits into the bottom of 4 espresso cups. Drain the cherries and divide them between the cups. Bash the bar of chocolate up and add a few chunks to each cup. Take the cups to the table.
      TO SERVE: After dinner, make espresso into a small jug with 3 teaspoons of sugar (optional). Take to the table with the ice cream and spoon a scoop of ice cream into each espresso cup. Grate over some chocolate and then pour over enough espresso to start melting the chocolate.
      So delicious.

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      • #4
        Re: Affogato: the details

        I think the recipe above looks like this ( from J.O.s 30 minute meals)

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        • #5
          Re: Affogato: the details

          Depends on the place you go to. Mine yesterday was a cappuccino with ice cream in it really.

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          • #6
            Re: Affogato: the details

            Black Forest version is a big time dessert.
            I will start with simpler variations and work up.
            I have a feeling a latte glass might be a good container for a basic variation.
            I like the idea of the small jug for individual addition of the coffee.

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            • #7
              Re: Affogato: the details

              I make a simple affogato with Frangelico, espresso & good vanilla icecream, looks nice in a wine glass or even a champagne flute, ball of icecream in the glass, pour a double espresso and the same volume of frangelico over the icecream and enjoy!

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              • #8
                Re: Affogato: the details

                Me like affogato!!

                I make em small. A wide mouthed espresso cup with a small scoop, make sure the cup is cold so the gelato doesnt melt. Pour a double rist carefully down the side so it forms a nice ring around the gelato. Dust with good chocolate.

                I also like using different flavours. Hazelnut or cinnamon/fig gelato is awesome. Can dust with cinnamon sugar too.

                If you have access to a good chai tea, you can make a chai affogato. Amazing.

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                • #9
                  Re: Affogato: the details

                  I just had one tonight. Yum! Its what I have if I dont feel like a latte or a straight espresso. Fantastic on a hot night like tonight.

                  My tip is to serve it with the coffee shot separate (as per Gary Ss tip) but I would not be using a bowl for the icecream. Leave the shot in a shot glass so they can see a beautiful looking espresso shot with the thick crema. A good quality full milk ice cream served in a tall glass with a long handled spoon. The guests will not know what to do so its all part of the conversation piece. Obviously let them pour the shot into the icecream and enjoy! Theyll love to dig out the icecream and coffee and the tall glass provides the visual of the coffee contrast marbling against the ice cream ;D

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                  • #10
                    Re: Affogato: the details

                    Try this
                    Maggie Beers Burnt Fig, Honeycomb and Caramel Ice Cream served in a Bodum Glass with freshly extracted espresso in a classy pouring container.
                    Supply with parfait spoons. :P
                    This is dead simple.
                    I have tried chilling the espresso before use but it is not worth it I think.
                    Have the ice cream kept very cold before serving.
                    Add whatever you  like but the simple version is excellent and easy to prepare.

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                    • #11
                      Re: Affogato: the details

                      Originally posted by 7E78756C747860190 link=1320568404/6#6 date=1320659763
                      I make a simple affogato with Frangelico, espresso & good vanilla icecream, looks nice in a wine glass or even a champagne flute, ball of icecream in the glass, pour a double espresso and the same volume of frangelico over the icecream and enjoy!
                      This is also how I do it, the nutty flavour of the Frangelico works well. I serve in my Bodum glass a round scoop of icecream (buttermilk) and have the espresso in a separate shot glass, same with the Frangelico.

                      It also looks nice in a martini glass with the espresso and Frangelico in their own separate shot glasses.

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                      • #12
                        Re: Affogato: the details

                        Originally posted by 706B616A6370665D71020 link=1320568404/9#9 date=1327398100
                        Maggie Beers Burnt Fig, Honeycomb and Caramel Ice Cream served in a Bodum Glass with freshly extracted espresso in a classy pouring container.
                        Had some of this ice cream in the freezer, and on reading this post had to try it.....loved it (used ristretto made from Fiefys Barista Blend). Putting cups in freezer for a couple of minutes before spooning in the ice cream helped the aesthetics (and possibly the serving temp...though I have no idea what that is supposed to be). The ice cream wont be sitting in my freezer much longer.

                        BOSW

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                        • #13
                          Re: Affogato: the details

                          One problem with serving the espresso separate is that by the time youve made all of the espressos, the cream might have dissipated. I just serve it in a cocktail glass plain. Good icecream, great coffee. After all, dessert is for eating.

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                          • #14
                            Tonight's dessert. A shot of Irish Cream, a shot of espresso and Creamy Vanilla bean icecream. Heaven!

                            Click image for larger version

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                            • #15
                              oooohhhh, YUMMMY!!!!!

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