Chianti Affogato

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 6

This elegant dessert is the perfect end to a hearty dinner. It differs from the traditional Italian Affogato in that the scoop of vanilla ice cream (or gelato for authenticity) is topped with warm wine syrup, a Chianti-based syrup with added sugar, orange zest, and spices, rather than hot coffee. Serve Chianti Affogato in coffee cups with spoons.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups vanilla gelato or ice cream
2 tbsp. Chianti
1/4 tbsp. sugar turbinado
0.5 tsp grated orange zest (half an orange)
1/4 tsp black peppercorns
1/8 tsp salt
2 sprigs of fresh basil
1 cinnamon stick

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: vanilla ice cream, red wine, Orange zest, black pepper, basil, cinnamon

Cooking the dish according to the recipe:

Prepare the syrupCombine the wine, sugar, orange zest, peppercorns, salt, basil, and cinnamon in a medium saucepan. Bring to a boil over medium heat, stirring occasionally with a wooden spoon, until the sugar dissolves. Reduce the heat to medium-low to maintain a gentle simmer. Cook for 5 minutes.
Turn off the heat and let steep for another 5 minutes. Strain through a fine sieve into a pitcher.