Recipe
Affogato
Ready in 15 minutes: chill the glasses, scoop fior di latte gelato and pour a freshly pulled espresso over it at the table, so it is still half frozen when you eat it.
- Total time
- 15 min
- Prep time
- 10 min
- Cook time
- 5 min
- Difficulty
- Easy
Preparation
Step 1
Put four small glasses or cups in the freezer for at least 20 minutes. Take the gelato out of the freezer 5 minutes before scooping so it softens just enough to give a smooth, round scoop.
Step 2
Dip a scoop in hot water, shake it dry and take about 75 g of gelato per glass, a ball roughly the size of a golf ball. Place one scoop in each chilled glass, and return the glasses to the freezer while the coffee is made. The surface should look matte and firm, not glossy.
Step 3
Pull the espresso last, so it is as hot as possible: about 30 ml per glass, 120 ml in total, extracted in 25 to 30 seconds. Use a double shot between two glasses if the machine makes only doubles. The coffee should be dark with a thick, golden-brown crema.
Step 4
Take the glasses to the table and pour the espresso over the gelato straight away, about 30 ml each, aiming at the top of the scoop. It should sink into the gelato and pool at the bottom, with the centre still cold and firm.
Tip
Making the coffee without an espresso machine
Serving
Storage
Allergens in this recipe
Milk (including Lactose)
Contains milk and milk products (including lactose)
This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.
