Gelato - More Than Just Ice Cream

 

Even when the sun isn’t shining, and people aren’t rushing out of work to catch the evening rays who doesn’t want to finish an Italian dinner with a palate cleansing, refreshing gelato?

Now, gelato isn’t just an Italian word for ice cream, it is something else entirely – if you’ve tried it you will know what I mean.

Unlike British and American ice cream, gelato is usually around 4% butterfat, meaning it freezes less solidly, and melts in the mouth.

Ice cream in England is often seen as a child’s desert, with sundaes and splits, piled high with cream, chocolate, sprinkles and other sweets which will result in a sugar rush that will last beyond bedtime.

Gelato, on the other hand is low in sugar but still sweet enough to feel like a treat to satisfy the little ones after dinner, yet comes in sophisticated flavours such as to feel like a serious adult dessert.

If you want to indulge in a little gelato with or without the children children here is a take on traditional affogato, a simple Italian dessert guaranteed to impress, whether it is for dinner guests or just your taste buds.

Affogato recipe

Serves 2

2 leftover dessert such as, vanilla cheesecake, brownie, chocolate tart,

2 scoops good-quality vanilla gelato

2 shot good-quality hot espresso

2-4 amaretti biscuits       

Optional but recommended     

Splash of Amaretto if you are feeling extra indulgent

Use cups, little bowls or martini glasses to look extra special

Spoon or crumble your  leftover dessert into the bottom of each 

Top with the scoop of gelato and pour over the shot of espresso and ameretto if using, crush the ameretti biscuits and scatter one or two over the top of each dessert

Enjoy.