Affogato is one of the easiest and most delicious desserts to make as long as you have good quality ice cream and an espresso maker on hand. Italians have perfected simplicity, and these two ingredients when combined together always manage to impress. The textural contrast of the frozen ice cream with the hot coffee is dreamy and intense in flavour. Adding salted caramel or espresso salted caramel to the mix takes it into a much sweeter and more indulgent level. Vanilla, espresso, chocolate and caramel all in one dessert equals heaven.
This is my favourite salted caramel recipe that appeared in both my books and quite often here too. I added a shot of espresso just after I added the cream to see how that turned out. You just need to cook it a little longer to allow some of the liquid to cook off and it thickens when it cools. It has a strong coffee caramel flavour that has so much depth.
So make the salted caramel as is or add the shot of espresso to add a coffee flavour. I have included my halved recipe quantities as you will only be adding a small amount with the affogato’s, but any leftover can be used to spoon over shortbread, ice cream, and apple tart or just eat it straight out the jar.
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Salted caramel or espresso salted caramel
Recipe makes about 1 1/2 cups caramel
- 200gm sugar
- 80gm butter
- 125ml cream
- Maldon salt to taste
- option – 1 shot of hot espresso to make espresso salted caramel
Heat the sugar in a heavy based pot or wide frying pan with highish sides over a medium heat.
Stir gently as the sugar dissolves.
Remove it from the heat and add the butter in parts whilst continuously whisking warning it is VERY hot – the butter will splatter quite a bit, just keep whisking and ensure that you do not touch the molten sauce at this stage.
Return the pot to the heat and add the cream immediately, still whisking vigorously. If you are adding THE espresso add it now.
When the sauce has become smooth and amalgamated (this happens quickly) remove it from the heat and add a good sprinkle of salt which dissolves.
Allow it to completely cool and stir in another good sprinkle of salt, which remains in its granular form.
Note: If you add the cream to the sugar too soon it may split. If this happens return it to the heat and continue heating and stirring vigorously and it should amalgamate to form a sauce.
Salted Caramel Affogato – to make each one
- 2 scoops of good quality vanilla ice cream
- 2 Tbsp salted caramel (or as desired)
- 1 shot espresso
- sprinkle of milk chocolate flakes
Scoop the ice cream into a glass or cup. Pour over the salted caramel, add the shot of hot espresso. sprinkle the chocolate. Serve immediately
*This post has been sponsored by Nespresso
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