3 Mix-Ins to Customize Store-Bought Gelato
Blend each mix-in into 1 pint softened vanilla gelato. Put back into
the freezer to harden.
Strawberries Balsamic Sauce:
2 cups strawberries, stemmed and quartered
1/4 cup balsamic vinegar
1/4 cup superfine sugar
Salt and freshly ground black pepper
Put the strawberries into a bowl and sprinkle the balsamic vinegar
and sugar over them. Add a pinch each of salt and pepper. Toss gently
and marinate for 2 to 3 minutes.
Yield: 4 servings
Prep Time: 8 minutes
Cook Time: 0 minutes
Inactive Prep Time: 2 to 3 minutes
Mint Pesto:
1 bunch mint leaves, lightly chopped, about 1/2 cup
1/4 cup sugar
2 tablespoons water
Mix the sugar and mint in a mortar, grinding well with the pestle.
Add the water and mix. Chill if not using immediately.
Yield: 4 servings
Prep Time: 6 minutes
Cook Time: 0
Inactive Prep Time: 0
Chocolate Espresso Ganache with Hazelnuts:
8 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream
1 teaspoon instant espresso powder
1/2 cup chopped toasted hazelnuts
Put the chocolate into a medium heatproof bowl. Bring the cream and
the espresso powder to a boil in a small saucepan over medium heat.
Immediately pour the boiling cream over the chopped chocolate and let
it sit for 1 minute. Using a spatula, slowly stir in a circular
motion until all the chocolate is melted, do not stir in too much
air. Add in the chopped toasted hazelnuts and allow the mixture to
cool. The ganache may be covered and stored in the refrigerator for
up to 2 weeks.
Yield: 4 servings
Prep Time: 8 minutes
Cook Time: 10 minutes
Inactive Prep Time: 30 minutes
(From Michael Chiarello Napastyle (Dorie))
Recipe courtesy Michael
Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: Ice Cream Pool Party
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