Chianti Affogato Recipe

This sophisticated Chianti Affogato is a stunning finale to a meal as well as being effortlessly elegant. Simmering the red wine with spices makes the liquid go syrupy and rich, which along with the fresh basil and peppercorns adds a complex aromatic depth to this dessert that is so comforting on a chilly evening.

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Chianti Affogato Recipe Ingredients

• 2 cups Chianti wine
• 1/4 cup turbinado sugar (raw sugar)
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon black peppercorns
• 1/8 teaspoon kosher salt
• 2 sprigs fresh basil
• 1 cinnamon stick
• 1 pint vanilla gelato or ice cream, for serving

How To Make Chianti Affogato Recipe

1. Combine the infusion: In a medium saucepan, combine the Chianti wine, turbinado sugar, grated orange zest, whole black peppercorns, kosher salt, fresh basil sprigs, and the cinnamon stick.
2. Simmer: Place the pan over medium heat and bring the mixture to a simmer. Stir occasionally with a wooden spoon to ensure the coarse sugar dissolves completely.
3. Reduce: Once simmering, reduce the heat to medium-low to maintain a gentle bubble. Cook for exactly 5 minutes. This allows the alcohol to cook off slightly and the flavors to concentrate.
4. Steep: Turn off the heat. Let the syrup sit in the pan for an additional 5 minutes. This steeping period is crucial for the basil and peppercorns to release their essential oils without becoming bitter from high heat.
5. Strain: Pour the mixture through a fine-mesh strainer into a pitcher or heat-proof jar to remove all the solids (basil, peppercorns, cinnamon, zest).
6. Assemble and serve: Place a generous scoop (or two) of vanilla gelato into six coffee cups or heat-proof dessert glasses. Pour the warm wine syrup directly over the cold gelato. Serve immediately with demitasse spoons.

Recipe Tips

• The Gelato Difference: Use gelato instead of regular ice cream if you can find it. Gelato has less air whipped into it and a lower fat content, which gives it a denser, silkier texture that stands up better to the warm liquid without turning into “soup” immediately.
• Don’t Over-Reduce: You aren’t trying to make a thick caramel here; you want a light syrup (like a warm jus). If you boil it too hard or too long, the wine can turn bitter and acidic.
• Fresh Basil is Key: Dried basil will not work. The floral, peppery notes of fresh basil bridge the gap between the savory wine and the sweet ice cream.
• Turbinado Sugar: This raw sugar has a slight molasses flavor that pairs beautifully with red wine. If you don’t have it, light brown sugar is a better substitute than white sugar.

What To Serve With Chianti Affogato Recipe

This Chianti Affogato Recipe is a self-contained dessert that balances hot and cold, sweet and savory. To add a textural element, serve it with a hard, crunchy biscuit like an Italian Cantucci (almond biscotti) or a simple Shortbread Cookie for dipping. If you want to enhance the fruit notes, a small garnish of fresh Blackberries or a strip of Candied Orange Peel on the saucer adds a nice touch of color and flavor.

How To Store Chianti Affogato Recipe

• Refrigerate: The wine syrup can be made ahead of time. Store the strained syrup in a jar in the refrigerator for up to 1 week.
• Reheat: When ready to serve, gently reheat the syrup on the stove until it is warm (not boiling) before pouring over the gelato.
• Freeze: Do not freeze the syrup, and obviously, keep the gelato frozen until the very last second of assembly.

Chianti Affogato Recipe Nutrition Facts

• Calories: 180 kcal
• Fat: 6g
• Carbohydrates: 22g
• Protein: 2g

Nutrition information is estimated per serving.

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