- Level: Easy
- Total: 4 hr 25 min (includes freezing time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 515
- Total Fat
- 22 g
- Saturated Fat
- 13 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 2 g
- Sugar
- 60 g
- Protein
- 5 g
- Cholesterol
- 49 mg
- Sodium
- 64 mg
I love the classic affogato, which is simply HOT espresso poured over a scoop of vanilla ice cream. My parents would have it a lot in restaurants when I was growing up. It was the first time I remember seeing something hot go right over something cold and the enjoyment that moment can bring, as you eat melting ice cream and hot, almost cocoa-y coffee with it. This frozen version is also exciting. The brown sugar is a tasty touch. I recently ate at Torrisi Restaurant in New York City and the pastry chef served up a frozen version of this dessert that was a knockout. This recipe is inspired by that dessert, combined with my childhood memories of frozen hot chocolate from the famous Serendipity in NYC. The granita is supposed to be like a pleasantly slushy shaved coffee ice. Big coffee lover? Replace the vanilla ice cream with coffee ice cream. You can also just make and eat the granita with whipped cream…
- Level: Easy
- Total: 4 hr 25 min (includes freezing time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 515
- Total Fat
- 22 g
- Saturated Fat
- 13 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 2 g
- Sugar
- 60 g
- Protein
- 5 g
- Cholesterol
- 49 mg
- Sodium
- 64 mg
Ingredients
Granita:
Affogato:
Directions
- For the granita: In a small saucepan, heat 1 cup water and add the sugar. Bring to a simmer and stir until the sugar dissolves, then transfer to a bowl to cool. Stir in the coffee and coffee liqueur. Pour into a 9-inch square metal baking dish and place flat in the freezer to freeze until solid, at least 4 hours or preferably overnight.
- For the affogato: Spoon the ice cream into bowls and flatten slightly with the back of a spoon. Sprinkle with a little brown sugar. Shave some chocolate over the ice cream. Remove the granita from the freezer and scrape the surface with the tines of a fork to make large flakes. Top the ice cream with an even layer of granita. Top with an even layer of whipped cream. Shave more chocolate over the whipped cream.
