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Recipe for Affogato by Dawn’s Recipes

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Recipe for Affogato by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Affogato. This dish qualifies as a Easy level recipe. It should take you about 50 min to make this recipe. The Affogato recipe should make enough food for 1 serving.

You can add your own personal twist to this Affogato recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Affogato recipe.

Ingredients for Affogato

  • 1/2 ounce bitter Italian liqueur, such as Ramazotti Amaro
  • 1 scoop of Vanilla Bean Gelato, recipe follows
  • 1 shot freshly brewed espresso
  • 3 cups milk
  • 1 cup heavy cream
  • 1 cup sugar
  • 3 vanilla beans, split lengthwise seeds scraped, or 3 tablespoons vanilla extract
  • 3 large egg yolks

Directions for Affogato

  1. To assemble: Pour the liqueur in a tall coffee cup, preferably crystal – as to see inside the dessert. Scoop one large scoop of vanilla gelato (or ice cream) in the bottom of the glass. Finish with a shot of freshly brewed espresso.
  2. Combine the milk, cream and sugar in a medium-sized nonreactive saucepan. Add the vanilla beans and seeds to mixture, or add the vanilla bean extract. Bring the mixture to a boil over medium heat, stirring from time to time, until the sugar is dissolved, about 10 minutes.
  3. Meanwhile, beat the egg yolks in a small bowl. Slowly whisk 1/2 cup of the hot milk-cream mixture into the yolks, then return the warmed yolks to the milk-cream mixture, stirring continuously. Reduce the heat to medium-low and cook, stirring constantly for about 20 minutes until the mixture is thick enough to coat the back of a wooden spoon or measures 190 degrees F on an instant-read thermometer. Remove the pan from the heat and pour the mixture through a fine strainer into a metal bowl. Put the bowl on another bowl partially filled with ice and stir to chill completely. Transfer the liquid to the canister of an ice cream maker and freeze according to the manufacturer’s instructions for gelato. When frozen, transfer the gelato to an airtight container and store in the freeze.

Cookware for your recipe

You will find below are cookware items that could be needed for this Affogato recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Italian Dessert Recipes
  • Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
  • Italian
  • Gelato – Gelato (Italian pronunciation: ) is a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6-10% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 70% less air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.
  • Coffee Recipes
  • Liqueur Recipes
  • Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.
  • Low Sodium
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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