Originally posted by BentleighBean
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Affogato: the details
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Is alcohol an integral component of an afogato - or just a nice add-on?
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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.
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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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Re: Affogato: the details
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.Originally posted by 706B616A6370665D71020 link=1320568404/9#9 date=1327398100Maggie Beers Burnt Fig, Honeycomb and Caramel Ice Cream served in a Bodum Glass with freshly extracted espresso in a classy pouring container.
BOSW
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Re: Affogato: the details
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.Originally posted by 7E78756C747860190 link=1320568404/6#6 date=1320659763I 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!
It also looks nice in a martini glass with the espresso and Frangelico in their own separate shot glasses.
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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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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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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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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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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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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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Re: Affogato: the details
I think the recipe above looks like this
( from J.O.s 30 minute meals)

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