Affogato al caffè from Polpo: A Venetian Cookbook (of Sorts) (page 250) by Russell Norman

  • espresso
  • vanilla ice cream

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Notes about this recipe

  • Breadcrumbs on May 01, 2015

    p. 250 Try as I might, I couldn’t achieve the look in the cookbook photo. Not sure what the issue was, perhaps my ice cream was just too airy? I used Hagen Daz vanilla but it was purchased at the beginning of April and already had some ice crystals. The recipe has you place the ice cream into a small glass then top w espresso. It only occurs to me now as I type this that perhaps the idea is to let the espresso cool before doing this? I didn’t, so on attempt #1, my espresso quickly melted the ice cream and made for a latte-looking beverage. Next, I thought I’d add the espresso 1st since the photo in the book clearly shows the espresso on the bottom, however that made no difference and as soon as I lowered the ice cream into the glass, it promptly melted. I gave up at this point. I had no interest in drinking a cold glass of melted ice cream w coffee. Photos here: http://chowhound.chow.com/topics/1009439?commentId=9547016#9547016

  • L.Nightshade on April 27, 2015

    I don’t have a real espresso maker any longer, just a stovetop Bialetti Moka. It worked adequately. I shaved a little bittersweet chocolate on top. This is a nice simple sip and spoon after a complex meal.

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