The variant of a simple dessert based on ice cream and coffee.
This Affogato will conquer your taste buds in a blink of an eye!
Spring has not yet arrived, and we are already preparing for summer … Have you heard of affogato? It is an Italian dessert, a little two in one, because it mixes coffee and ice cream – traditionally with vanilla. In Italian, “affogato” means “drowned”, in reference to the ice dipped in the coffee. It is eaten quickly, so you don’t lose the surprising hot-cold sensation at the end of the meal. Therefore, in this recipe, we advise you to prepare the affogato at the last minute during a comfy afternoon.
Fun-Fact: You can prepare the peppermint mocha affogato ice cream yourself. However, most ice creams – except sorbets – can be used in affogato. Here is an excellent variant, tested and approved: hazelnut ice cream, caramelized hazelnuts and Gourmesso Nocciola coffee.
Total time: 10 min
Servings: 4 Glasses
- 4 double shots of espresso or strong black coffee
- 8 generous peppermint ice cream balls
- 8 tbsp of chocolate syrup (or 80 g of melted dark chocolate)
- Whipped cream
- Peppermint rasps
➊ In each glass, place two balls of ice and place the glasses in the freezer.
➋ Just before serving, pour four double espressos.
➌ While the espresso is flowing, take out the whipped cream, chocolate syrup and peppermint sugar and place them in a line.
➍ When the espresso is ready, remove the glasses from the freezer and pour the espresso and chocolate on the ice.
➎ Finish with a layer of whipped cream, not forgetting a little chocolate…
➏ If you want to add some liqueur, add it together with the espresso.
TRY THIS RECIPE WITH
Gourmesso Nocciola - Hazelnut Espresso