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Affogato: the details

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  • fg1972
    replied
    Originally posted by BentleighBean View Post
    Is alcohol an integral component of an afogato - or just a nice add-on?
    Based on where my family is from (Southern Italy) I'd say its just an optional add on that some people prefer just like some like to add a little Sambuca (white) or Grappa to their espresso's.
    Last edited by fg1972; 21 January 2013, 03:34 PM. Reason: punctuation

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  • BentleighBean
    replied
    Is alcohol an integral component of an afogato - or just a nice add-on?

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  • fg1972
    replied
    Have seen many variations of the afogato and really the sky is the limit on how it can be made.
    Personally for me, it's all about the coffee so I like to keep it traditional, which is an espresso in an espresso cup with a scoop of vanilla ice cream.
    That's just me, keep it simple but must be of good quality.
    Attached Files

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  • artman
    replied
    oooohhhh, YUMMMY!!!!!

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  • saoye
    replied
    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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  • MrJack
    replied
    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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  • Barry O'Speedwagon
    replied
    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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  • MrDerrickC
    replied
    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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  • richard_s
    replied
    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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  • saoye
    replied
    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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  • Topher
    replied
    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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  • galumay
    replied
    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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  • richard_s
    replied
    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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  • Angusw15
    replied
    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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  • coffee_mum
    replied
    Re: Affogato: the details

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

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