Affogato Al Caffè
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
42
Spice
44
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2.5 cups
Whole Milk1 cup
Sugar1 tbsp
Vanilla Extract2 cups
Heavy Cream1 cup
Unsweetened Cocoa PowderDirections:
1
In a 3-quart saucepan bring the milk to a boil over medium-high heat
2
Remove from heat and add the espresso
3
In a mixing bowl, beat the yolks until pale yellow
4
Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted
5
Stir in half of the hot milk, then stir in the remaining milk
6
Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly, about 4 to 5 minutes
7
Stir in the vanilla and chill for 1/2 hour
8
Whip 1 1/2 cups of the cream to stiff peaks and fold into the custard mixture
9
Transfer to an ice cream machine and freeze according to manufacturer's instructions
10
(The semifreddo can be made up to 2 weeks in advance)
11
Whip the remaining 1/2 cup cream to soft peaks
12
Place 1 scoop of semifreddo in each of eight tall glasses
13
Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa
14
In a 3-quart saucepan bring the milk to a boil over medium-high heat
15
Remove from heat and add the espresso
16
In a mixing bowl, beat the yolks until pale yellow
17
Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted
18
Stir in half of the hot milk, then stir in the remaining milk
19
Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly, about 4 to 5 minutes
20
Stir in the vanilla and chill for 1/2 hour
21
Whip 1 1/2 cups of the cream to stiff peaks and fold into the custard mixture
22
Transfer to an ice cream machine and freeze according to manufacturer's instructions
23
(The semifreddo can be made up to 2 weeks in advance)
24
Whip the remaining 1/2 cup cream to soft peaks
25
Place 1 scoop of semifreddo in each of eight tall glasses
26
Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa