Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis
Watch how to make this recipe.
Gingerbread Affogato
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- Level: Intermediate
- Total: 29 min
- Prep: 4 min
- Inactive: 20 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 456
- Total Fat
- 7 g
- Saturated Fat
- 5 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 1 g
- Sugar
- 91 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 59 mg
- Level: Intermediate
- Total: 29 min
- Prep: 4 min
- Inactive: 20 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 456
- Total Fat
- 7 g
- Saturated Fat
- 5 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 1 g
- Sugar
- 91 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 59 mg
Ingredients
Syrup:
Espresso:
Directions
- For the syrup: In a small saucepan, combine the water, sugar, ginger, cinnamon, and cloves over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Remove the ginger, cinnamon, and cloves and discard.
- For the espresso: In a 1-cup glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved.
- Scoop the gelato into 4 dessert bowls or glasses. Pour 1/4 cup of the syrup and 2 tablespoons espresso over each. Serve immediately.
