Matcha affogato
A scoop of vanilla ice cream drizzled with thick, hot matcha. A dessert ready in three minutes with just two ingredients.
Preparation
3 min
Total
3 min
Servings
1
Level
Easy
Affogato is the simplest dessert in the world: a scoop of ice cream with something hot poured over the top. In the matcha version, instead of espresso, you pour thick, firmly whisked matcha over it — the contrast between the bitter green and the sweet vanilla works better than with coffee.
The only thing you need to watch out for is the proportions. The matcha must be stronger than when drunk on its own, otherwise it will dissolve in the ice cream and only the colour will remain. Use 3 g per 60 ml of water and whisk until thick and frothy.
For an affogato, use ceremonial matcha – here it’s drunk almost on its own, and the natural sweetness of the first harvest pairs well with vanilla.
Ingredients
2 scoops vanilla ice cream (preferably with a high cream content)
3 g ceremonial matcha (2 chashaku scoops)
60 ml water at a temperature of 80°C
a pinch matcha for dusting (optional)
Preparation
1
Take the ice cream out of the freezer two minutes before serving — it soaks up the hot matcha better when it’s slightly softened.
2
Sift the matcha into a bowl, pour over 60 ml of water at a temperature of around 80°C and whisk with a chasen until a thick, smooth foam forms.
3
Spoon two scoops of ice cream into a small glass or bowl.
4
Pour hot matcha over the ice cream just before serving — affogato is eaten whilst it’s still melting, not after it has melted.
5
Sprinkle in a pinch of dry matcha if you want a stronger bitter flavour.
