Affogato al Caffè with Vanilla Bean Gelato and Hazelnut Praline

By Sprig Originals ✓ · cooked up in Sprig

Italy's two-ingredient dessert-drink, done properly: a scoop of dense, cold vanilla bean gelato in a chilled glass, drowned at the table in a shot of freshly pulled espresso. The gelato is a no-churn base enriched with mascarpone so it stays scoopable and thick instead of melting into a milkshake, and a shard of amber hazelnut praline gives you something to crunch through the foam. Espresso machine optional — a moka pot or AeroPress makes coffee strong enough to do the job.

Ingredients

• 1 1/4 cups cold heavy cream
• 3/4 cup sweetened condensed milk
• 1/2 cup mascarpone, at room temperature
• 1 vanilla bean, split and scraped (or 2 tsp vanilla bean paste)
• 1 tablespoon honey
• 1 pinch fine sea salt

• 1/2 cup raw hazelnuts
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1/4 teaspoon flaky sea salt

• 4 shots freshly pulled espresso (about 1 to 1 1/2 oz each), or 6 oz very strong moka-pot or AeroPress coffee
• 6 tablespoons finely ground dark-roast coffee (if brewing by moka pot or AeroPress)
• 1/2 ounce dark chocolate, for shaving (optional)
• strip of orange zest, for rubbing the glass rims (optional)

Instructions

1. Make the gelato base first, at least 6 hours ahead: in a large bowl, whisk the mascarpone with the sweetened condensed milk, vanilla bean seeds, honey, and pinch of salt until completely smooth with no lumps, about 1 minute.
2. In a separate chilled bowl, whip the cold heavy cream on medium-high speed to soft, floppy peaks, 2 to 3 minutes — stop while it still slumps, or the finished gelato will taste buttery.
3. Fold one-third of the whipped cream into the mascarpone mixture to loosen it, then fold in the rest in two additions with a flexible spatula until just uniform. Scrape into a loaf pan or shallow container, smooth the top, press plastic wrap directly onto the surface, and freeze at least 6 hours or overnight until firm enough to scoop cleanly.
4. Make the praline: toast the hazelnuts in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, 5 to 6 minutes. Rub them in a clean kitchen towel to loosen most of the skins, then spread them in a single layer on a parchment-lined baking sheet.
5. Combine the sugar and water in a small heavy saucepan over medium heat. Swirl (don't stir) until the sugar dissolves, then cook until the syrup turns a deep amber, about 6 to 8 minutes — 340°F to 350°F on a candy thermometer. Immediately pour it over the hazelnuts, sprinkle with flaky salt, and let cool completely, about 20 minutes.
6. Break the cooled praline into pieces. Chop half of it into rough gravel for garnish and save the larger shards to stand up in each glass. Store in an airtight jar at room temperature.
7. Twenty minutes before serving, put four small glasses, coupes, or espresso cups in the freezer along with four spoons. Cold glassware is the whole trick — it buys you the extra minute where the gelato is still gelato.
8. Scoop one generous 1/4-cup ball of gelato into each chilled glass and return the glasses to the freezer while you brew. If your gelato is rock hard, let it sit at room temperature for 5 minutes before scooping.
9. Brew the coffee last and work fast. Pull four short espresso shots, or brew a 6-cup moka pot with 6 tablespoons of fine-ground dark roast, or press an AeroPress using 6 tablespoons coffee to 6 ounces of water just off the boil. You want it hot, thick, and freshly made — reheated coffee tastes flat here.
10. Bring the glasses to the table with the hot coffee in a small pitcher. Rub the rims with orange zest if using, scatter the chopped praline over the gelato, and pour about 1 1/2 ounces of espresso over each scoop right in front of whoever is drinking it. Shave a little dark chocolate on top, stand a praline shard in the foam, and eat immediately with the frozen spoons.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Frozen Chocolate–Caramel Peanut Nougat Bars

Blueberry Peach Buckle with Almond Streusel

Creole Cream Cheese Cheesecake with Salted Caramel and Dark Chocolate

Are you this recipe's original author or publisher? Report a problem