Gingerbread Affogato
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 456
- Total Fat
- 7
- Saturated Fat
- 5
- Carbohydrates
- 95
- Dietary Fiber
- 1
- Sugar
- 91
- Protein
- 2
- Cholesterol
- 29
- Sodium
- 59
- Total: 29 min
- Prep: 4 min
- Inactive: 20 min
- Cook: 5 min
Ingredients
Syrup:
1 cup water
1 1/2 cups sugar
1-inch piece fresh ginger, thinly sliced
2 cinnamon sticks
3 whole cloves
Espresso:
1/2 cup boiling water
1 tablespoon instant espresso powder
1 to 2 tablespoons hazelnut liqueur (recommended: Frangelico), optional
1 pint vanilla gelato or ice cream
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.