FIOR DI LATTE GELATO WITH WET WALNUTS
Steps:
- For the gelato: The night before, freeze the ice cream maker bowl, if needed.
- Prepare a large bowl with ice and a little water.
- Whisk together the sugar, salt and cornstarch in a medium saucepan. Put over medium heat and allow to toast until fragrant, 3 minutes, stirring constantly.
- Slowly whisk in the milk and heavy cream. Whisking constantly, cook until the mixture begins to bubble and thicken, 5 to 6 minutes. Remove from the heat, pour into a medium heatproof bowl and place over the ice bath. Whisk constantly to help cool the mixture, 3 to 5 minutes.
- Once cool, prepare an ice cream maker for freezing according to the manufacturer's instructions. Turn on the machine and slowly add the cooled gelato mixture. Allow to churn for 15 minutes until it thickens.
- Meanwhile, make the wet walnut topping: Combine the corn syrup, maple syrup and lemon zest in a medium saucepan over medium heat. Bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice, chopped walnuts and salt. Set aside.
- When the gelato is thick and creamy, turn off the ice cream machine. Scoop the gelato into serving dishes, top with wet walnuts and any other toppings.
AFFOGATO
L'affogato al caffè, a dessert of gelato drowned in espresso, is "one of Italy's most delectable modern dishes," writes Anna Del Conte in her "Gastronomy of Italy." The ice cream can be fior di latte, vanilla or chocolate, or whatever you like. Dulce de leche, with its caramelized milkiness, would be wonderful, as would cherry amaretto. The magic of affogato is that you get two pleasures in one: a spoonable dessert sauced with coffee, and a cream-blushed drink to chase it. The sweet ice cream and bitter coffee should enhance, not overtake each other. Like the best partners, they should meet in the middle.
Provided by Eric Kim
Categories dessert
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Make the espresso first so it can sit while you scoop the gelato. If you don't have a moka pot or an espresso machine, run to the nearest coffee shop.
- Add the very cold gelato to a small shallow bowl or glass that's been chilled in the freezer until frosty and cold to the touch.
- Slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. You can add a splash of amaretto here if you'd like (the almond flavor would be welcome), but the best affogato is a simple affogato. Just be sure to start eating it before the gelato completely melts: In each bite, you want solid spoonfuls of the gelato thinly draped in coffee.
GELATO FIOR DI LATTE ('FLOWER OF MILK' GELATO)
This is a simple gelato, very versatile; enjoy it plain, with fresh fruit, or to accompany a cake. This gelato is often used in the preparation of affogato al caffè, where the gelato is covered with brewed espresso and topped with whipped cream. This recipe does require an ice cream maker.
Provided by Member 610488
Categories Frozen Desserts
Time 1h15m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Heat the milk and cream in a large saucepan over medium heat, then add the sugar and honey and stir to dissolve. Add the vanilla extract.
- Strain through a fine-mesh sieve into a glass or metal container. Cool the gelato base over an ice water bath or in the refrigerator, stirring from time to time. When completely chilled, pour into an ice cream maker. Process according to the manufacturer's instructions.
- Transfer to a container and freeze for about 2 hours before serving.
Nutrition Facts : Calories 3378.9, Fat 194, SaturatedFat 120.8, Cholesterol 720.4, Sodium 424.5, Carbohydrate 403.5, Sugar 367.3, Protein 25.8
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