Affogato is a sophisticated and grown up Italian dessert that also happens to be ridiculously simple and quick. Affogato, meaning ‘drowned’, is just vanilla ice cream with a shot of espresso poured over it. I topped mine with toasted almonds to give it extra flavour and texture, and it was gorgeous.
You need to eat the affogato straight away before the espresso melts the ice cream. To slightly delay the melting you can scoop the ice cream in to a shallow glass or cup and put it in the freezer for a few hours before adding the espresso. Genius!
If you can’t make ‘proper’ espressos at home, just dissolve a tbsp of instant coffee in a little hot water instead.
Affogato (serves 1)
2 scoops vanilla ice cream, in a shallow glass/cup (freeze the ice cream in the cup for a few hours to get it all really cold)
1 shot of espresso (make this with instant coffee as above if you need to)
A sprinkle of toasted, flaked almonds (to toast them yourself dry fry them in a pan for 30-60 seconds, until lightly browned, shaking regularly)
Make the espresso. Take the ice cream in it’s glass out of the freezer and pour over the espresso so it covers just half the ice cream. Quickly sprinkle over the warm toasted almonds. Eat instantly!