When you want to impress guests without baking a soufflé, need a little pick-me-up, or simply want to add a kick to your ice cream, the Affogato is your secret weapon.
It’s a classic Italian dessert that combines two of life’s greatest joys: hot espresso and frozen gelato and this is the perfect dessert to make with your coffee pods.
The quality of an Affogato lies in the coffee-to-ice-cream ratio. We want to make sure we're not pouring too long of a shot. Here is how to get the texture right using your coffee pod machine and a pod of your choice from your favourite local roaster.
Taste-wise, we recommend a punchier shot to balance the sweetness – but whatever you choose will be delicious!
The Ingredients:
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High-quality Vanilla Bean ice cream (We recommend a scoop of Madagascan Vanilla Ice Cream, from Woolworths or Marchese, from your nearest Moro Gelato).
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1x 4WKS Pod (We recommend choosing a medium-to-dark roast to cut through the sweetness).
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A pinch of sea salt or crumbled biscotti for texture - to add that extra yum!
The Method:
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Step 1: Drop a generous scoop (or two) of vanilla ice cream or gelato into a small glass.
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Step 2: Pop in a 4WKS pod – we find medium-to-dark roasts shine here. Place a separate cup under your machine and hit the short espresso button (40ml). Hot tip: Avoid pouring a long espresso; you want a thick, syrupy extraction to coat the ice cream, rather than watering it down.
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Step 3: Watch the magic happen as the hot crema melts the edges while the centre stays frozen. Finish with a pinch of sea salt flakes to bring the flavours together.
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Serve with a teaspoon and dig in immediately – Enjoy!