Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

I would like all Members and Guest to view CryptoTravel.biz as this is my company I promote.




Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2019


Affogato

Lobo
Lobo
Moderator
Moderator

Posts : 28348
Thanked : 2084
Join date : 2013-01-12

Affogato Empty Affogato

Post by Lobo on Sun 19 Feb 2017, 10:55 pm

Affogato Img49l
Affogato
★★★★★ ★★★★★


Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8 to 10
Affogato, meaning "drowned" in Italian, is a sublimely simple dessert. Pour a shot of espresso over vanilla gelato and, if you like, top with a dollop of whipped cream. Biscotti are a natural accompaniment.


Ingredients:


  • 2 1/4 cups (18 fl. oz./560 ml) milk
  • 3/4 cup (6 fl. oz./180 ml) heavy cream
  • Pinch of kosher salt
  • 6 egg yolks
  • 3/4 cup (6 oz./185 g) sugar
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved, or 1 Tbs. vanilla bean paste
  • 8 to 10 shots freshly brewed espresso

Directions:

In a saucepan over medium heat, whisk together the milk, cream and salt. Heat until bubbles form around the edges of the pan.

In a bowl, whisk together the egg yolks and sugar. Slowly add the warm milk mixture, stirring constantly until blended. If using a vanilla bean, stir in the seeds now. Transfer the mixture to a clean saucepan, set over medium-low heat and cook, stirring constantly with a wooden spoon, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 5 to 7 minutes.

Pour the custard through a fine-mesh sieve set over a clean bowl. If using vanilla paste, stir in now. Place the bowl in a larger one filled halfway with ice and water and let cool, stirring occasionally. Refrigerate for about 2 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the gelato to a chilled container, cover and freeze for at least 3 hours or up to 3 days.

Scoop the gelato into glasses or bowls and pour 1 shot of espresso over each portion. Serve immediately. Serves 8 to 10.

Williams-Sonoma Test Kitchen

    Current date/time is Fri 20 Sep 2019, 12:43 am