The two ingredient coffee desserts I make all summer



Why is it working

  • The hot espresso melts the ice cream, the ice cream cools the espresso, and the result is a glass of fine temperature contrast.
  • Sweet, creamy vanilla ice cream bowed perfectly in the strong espresso, creating a balanced and delicate dessert.

I am a coffee snob-the kind of man who packs hand grinding and scale into his baggage to avoid bad coffee at my destination, and who would have a caffeine-drifting headache sooner than the beer in many chains. And yet, I still swore that I would never go down on Espresso's home. There was too much investment investment, a skill that I was happy to leave Baristas.

Serious Eats/ Amanda Suarez


Then they got an espresso machine from work for long -term testing. I just went down on Espresso Road. Far down. It didn't last long until I updated the Portfilter basket, replacing the Grouphead to the right, opening the machine and invalidating the guarantee to install the PID for better temperature control. I got a new grinder that can handle the espresso grind and then bought another a new grinder that can handle the espresso grinding right.

The thing is, I enjoy it. I'm a rabbit guy, and despite my avoidance, it is clear that accepting home espresso practice is logical for people like me. Plus, now I can make one of the world's fastest and simplest coffee desserts -the affogato -as much as I want. And this summer, I expect it to always be.

Serious Eats/ Amanda Suarez


Age means “drowning” in Italian, so this dessert drink (or beverage dessert?) Name describes the gelato suffocation during a hot shot from espresso. The recipe is so simple, hardly recipe. You only need to know a few things:

  • The taste is subjective, but most people are likely to prefer a medium and darker roast. Slightly roasted coffee is usually brighter, fruity and acidity, which can be great if they drink black; However, they are not always combined with dairy products and sugar. Ricker, chocolate, fried coffee is a natural mating with vanilla ice cream. This said if you love shiny fruity coffee with ice cream, go to it.
  • This is not a particularly strict drink, but probably about ounce an ounce and one and a half espresso for a generous ice cream. This should be sufficient to “drown” the ice cream with the espresso without overloading.
  • Feel free to experiment: Vanilla Gelato is a classic pairing, but you can try other ice cream flavors. Chocolate and coffee are natural partners, as are caramel or vasca -flavors, or anything other than butter pecan, peanuts or gianduia. You can also stroke with some alcohol, such as rum or flavored liqueur, or owns like whipped cream, shaved chocolate or cinnamon dust.

Serious Eats/ Amanda Suarez


The two ingredient coffee desserts I make all summer


Cooking method
(Keep on the screen awake)

  • 1 shot espresso (1 -to 1 1/2 ounce; 30Or40 g)

  • 1 generous dumpling vanilla ice cream

  1. In a small glass or cappuccino cup, pour espresso into ice cream and serve it immediately with a spoon.

    Serious Eats/ Amanda Suarez


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