Italian Affogato with Pistachio Gelato and Amaretto Crumble
This Italian Affogato with Pistachio Gelato and Amaretto Crumble is a sophisticated twist on the classic coffee dessert, combining the rich, bold flavors of espresso with the creamy, nutty notes of pistachio gelato, all topped with a crunchy, almond-infused crumble.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Serving glasses
Ingredients
- 4 scoops pistachio gelato about 2 cups/474 ml/270g
- 2 cups hot espresso 474 ml
- 1/2 cup all-purpose flour 64g
- 1/4 cup unsalted butter, chilled and diced 57g/2oz
- 1/4 cup granulated sugar 50g
- 1/4 cup amaretto liqueur 60 ml
- 1/2 cup chopped pistachios 60g
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, sugar, and salt. Add the chilled, diced butter and work it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
- Stir in the chopped pistachios and amaretto liqueur until the mixture clumps together.
- Spread the crumble mixture evenly on the prepared baking sheet and bake for 10 minutes or until golden brown. Allow it to cool completely.
- When ready to serve, place a scoop of pistachio gelato into each serving glass.
- Pour a half cup of hot espresso over each scoop of gelato.
- Top each affogato with a generous sprinkle of the amaretto crumble.
- Serve immediately and enjoy the delightful contrast of hot and cold, creamy and crunchy.
Notes
For an alcohol-free version, replace the amaretto liqueur with almond extract mixed with a tablespoon of water.
If pistachio gelato is not available, feel free to substitute with vanilla gelato and add a handful of crushed pistachios on top for flavor.
To ensure the best texture of the crumble, make sure the butter is very cold before mixing it with the dry ingredients.