Affogato x Affogato
Nothing is as simple and yet delicious as this classic Italian dessert. Affogare means "to drown" in Italian. So drown some gelato in some delicious espresso and you get "Affogato"! Our take on this classic dessert involves pouring espresso over 18 hour cold milk brew infused gelato for twice the coffee flavour!
What you’ll need
- Ice cream/gelato machine
- 360 g cold milk brew (100 g coffee, 200 g water, 360 g milk)
- 360 g heavy cream
- 55 g skim milk powder
- 40 g egg yolk (~2 extra large eggs)
- 70 g white sugar
- 40 g dextrose
- 1 g xanthan gum (optional)
- 0.4 g guar gum (optional)
- Espresso (per serving)
Step-by-Step Instructions
- Combine the cold milk brew ingredients and refrigerate for 18 hours. Note: although the combined ingredients weigh more than 360 g, the final weight of cold milk brew once strained will be in this range (and if short, can be topped up with heavy cream)
- Strain the cold milk brew and let sit for 30-60 mins to allow the sediment to settle
- Combine the cold milk brew (without any sediment) with the heavy cream, skim milk powder, and egg yolks and blend just enough to combine without incorporating too much air/bubbles
- Mix the sugars and stabilizers (if using) in a small bowl with a spoon
- Turn the blender back on to the lowest setting and slowly add the sugar mix to the cold milk brew mix until fully incorporated
- Use a sous vide or slowly heat the mixed ingredients in a pot on low heat until the mixture reaches 77 C
- Transfer the heated mix to a container and refrigerate until completely cold
- Follow the instructions on your ice cream/gelato machine and churn to your preferred texture
- Once prepared, scoop into the vessel of your choice and prepare espresso (see espresso recipe)
- Pull espresso directly over gelato, serve, and enjoy!
