The classic Italian dessert, Affogato! Also known as “drowned” in Italian, this simple yet elegant dessert consists of a scoop of vanilla ice cream topped with a shot of hot espresso and a drizzle of sweet sauce. Here’s a recipe to make an Almond Granita Affogato, a refreshing twist on the classic dessert:
Ingredients:
For the almond granita:
- 2 cups granulated sugar
- 1 cup water
- 1/2 cup almond syrup (or 1/4 cup almond extract)
- 1/4 cup sliced almonds
- 1/4 cup lemon juice
For the affogato:
- 1 pint vanilla ice cream
- 1 shot of hot espresso (about 1 ounce)
- 1 tablespoon almond syrup (or 1/2 teaspoon almond extract)
- Whipped cream (optional)
Instructions:
- Make the almond granita: In a medium saucepan, combine the sugar, water, and almond syrup (or extract). Heat the mixture over medium heat, stirring until the sugar is dissolved. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let cool.
- Chill the granita mixture: Strain the mixture into a shallow metal pan or a 9×13 inch baking dish. Cover the pan with plastic wrap and refrigerate for at least 2 hours or overnight.
- Freeze the granita: Place the pan in the freezer and freeze for at least 2 hours or until the mixture is frozen solid. Scrape the mixture with a fork to form crystals and break up any ice chunks.
- Assemble the affogato: Scoop a ball of vanilla ice cream into a glass or bowl. Pour the hot espresso over the ice cream, creating a “drowned” effect. Drizzle the almond syrup (or extract) over the espresso.
- Top with almond granita: Spoon the almond granita over the ice cream and espresso. You can also sprinkle sliced almonds over the granita for added texture and flavor.
- Optional whipped cream: Top the affogato with a dollop of whipped cream, if desired.
Tips and Variations:
- Use a high-quality almond syrup or extract for the best flavor.
- Add a pinch of salt to balance the sweetness of the granita.
- Experiment with different flavors, such as lemon or orange, to create a unique granita.
- Use a flavored coffee or espresso, such as hazelnut or caramel, to add an extra layer of flavor to the affogato.
- Make the granita ahead of time and store it in the freezer for up to 3 months.
Italian Tips:
- In Italy, Affogato is often served as a simple dessert after a meal.
- The traditional Affogato recipe uses vanilla ice cream and hot espresso, but feel free to experiment with different flavors and ingredients.
- Almond granita is a popular dessert in Italy, especially during the summer months when it’s hot and refreshing.
Buon appetito!
