dish
Affogato
affogato · ice-cream · Italian
About
Vanilla ice cream drowned with hot espresso.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Vanilla ice cream base 100 g · component · structure
Classic crème anglaise 71 g · component · structure
Whole milk47 g · ingredient · liquid
Tempered egg yolk 12 g · preparation · structure
Egg yolk4 g · ingredient · structure
Scalded milk 8 g · preparation · liquid
Whole milk8 g · ingredient · liquid
Sugar12 g · ingredient · sweetener
Heavy cream28 g · ingredient · liquid
Vanilla extract1 g · ingredient · aromatic
Espresso30 g · ingredient · liquid
Recipe build
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Steps
Shopping
History Unverified
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Sources
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Uses
- Vanilla ice cream base 100 g
- Espresso 30 g
Preparations used
- No preparation inputs on this node.
Used in
- Nothing references this node yet.
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Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 47.3 g Whole milkpath affogato → vanilla-ice-cream-base → creme-anglaise-classic → whole-milk
- 30.0 g Espressopath affogato → espresso
- 28.4 g Heavy creampath affogato → vanilla-ice-cream-base → heavy-cream
- 11.8 g Sugarpath affogato → vanilla-ice-cream-base → creme-anglaise-classic → sugar
- 7.9 g Whole milkpath affogato → vanilla-ice-cream-base → creme-anglaise-classic → tempered-egg-yolk → scalded-milk → whole-milk
- 3.9 g Egg yolkpath affogato → vanilla-ice-cream-base → creme-anglaise-classic → tempered-egg-yolk → egg-yolk
- 0.7 g Vanilla extractpath affogato → vanilla-ice-cream-base → vanilla