Best Mario Batalis Strawberry Gelato Recipes

STRAWBERRY GELATO

Strawberry Gelato image

You'll love this smooth and creamy gelato with bright strawberry flavor and just a hint of sea salt and honey. -Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 12 servings (1-1/2 quarts)

Number Of Ingredients 8

Ingredients

2 cups whole milk
2 tablespoons light corn syrup
1 tablespoon honey
3/4 cup sugar
1/2 teaspoon sea salt
2-1/2 cups fresh strawberries (about 12 ounces), halved
1/2 cup heavy whipping cream
1 teaspoon lemon juice

Steps:

Place first 6 ingredients in a blender; cover and process until blended. While processing, gradually add cream, processing just until combined. Remove to a bowl; stir in lemon juice. Refrigerate, covered, until cold, about 4 hours., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 3-4 hours.

Nutrition Facts : Calories 160 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

PANNA COTTA WITH STRAWBERRIES AND BALSAMIC VINEGAR

Panna Cotta with Strawberries and Balsamic Vinegar image

Provided by Mario Batali

Categories Milk/Cream Dessert Yogurt Strawberry Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

Panna cotta
2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 cups whipping cream
1 1/4 cups plain goat's-milk or whole-milk yogurt
1 teaspoon vanilla extract
1/2 cup sugar
Strawberries
2 1-pint baskets strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper

Steps:

For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
For strawberries:
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.