Here’s a simple recipe for Pistachio Affogato, combining 2 Italian favorites: the flavors of pistachio gelato and rich espresso:
Ingredients:
– Pistachio gelato or ice cream: 2 scoops
– Espresso: 1 shot (about 1 ounce) of hot espresso
– Chopped pistachios for garnish and whipped cream (optional)
– Cream of Pistachio – This can be added for extra flavor as a garnish sprinkled on top or as a base covering the bottom of the cup bowl or before adding the other ingredients
Instructions:
Prepare the Espresso: Brew a fresh shot of espresso using an espresso machine or stovetop espresso maker (moka). Make sure it’s hot.
Scoop the Gelato: Place two generous scoops of pistachio gelato into a serving glass or bowl.
Pour the Espresso: Immediately pour the hot espresso over the gelato. The hot espresso will begin to melt the gelato slightly, creating a creamy, delicious mixture.
Garnish (Optional): Sprinkle chopped pistachios on top for added texture and flavor. Add a dollop of whipped cream if desired. Cream of pistachio can also be drizzled across the top.
Serve Immediately: Serve the affogato right away, while the gelato is still firm and the espresso is hot.
Tips:
For an extra indulgent touch, you can drizzle a bit of chocolate syrup or add a splash of liqueur like Amaretto or Frangelico.
If you don’t have an espresso machine, you can use strong brewed coffee as a substitute.
Enjoy your Pistachio Affogato
