Best Nutty Hot Babes Gelato Sundae Recipes

NUTTY HOT BABES GELATO SUNDAE

Steps:

• Combine milk, espresso powder, and sugar in a large saucepan.
• Heat just enough to dissolve the sugar and espresso powder.
• Remove from heat, add Amaretto and vanilla, and refrigerate at least 2 hours.
• combine mascarpone, cinnamon, and enough cream to give it a whipped cream consistency, sweeten to taste; set aside.
• Line 6 small bowls with oiled plastic wrap, with as few wrinkles as you can manage.
• Melt chocolate in a double boiler, over a slow simmer.
• Use as low a heat as you can to avoid taking the chocolate out of temper.
• Pour chocolate into lined bowls, and tilt to cover all sides with a sturdy layer.
• Refrigerate until ready to use.
• When ready to serve turn chocolate out of bowl, remove plastic wrap and place on a pretty plate.
• Freeze gelato in ice cream maker to manufacturers instructions.
• Make sure it is very cold going in, so the texture will be dense and creamy.
• Freeze gelato until firm enough to scoop. If you have a small machine, you may need to do this in two batches.
• Warm nutella in a double boiler, until it has the consistency of hot fudge.
• To serve, place a generous scoop of gelato into a chocolate bowl, drizzle with warm nutella, top with cinnamon mascarpone cream, and sprinkle with pistachios.

AFFOGATO SUNDAES

Steps:

• Place one scoop each of hazelnut and vanilla gelato in each of 4 dessert or cafe au lait bowls. Spoon 2 tablespoons of Tia Maria and 2 tablespoons of hot espresso over each serving. Dollop some whipped cream onto each serving and garnish with a handful of chocolate-covered espresso beans. Serve immediately.

HOT APPLE SUNDAE

Steps:

• Cook apples in butter, sugar and lemon juice until tender.
• Spoon apples and syrup in dessert dishes.
• Top with ice cream and nuts.

ITALIAN GELATO SUNDAES WITH NUTELLA

Steps:

• Place a scoop of gelato into each chilled bowl. Spoon a dollop of Nutella over each and top with another scoop or two of gelato. Top as desired.

TRADITIONAL SICILIAN CANNOLI

Steps:

• SHELLS: In a mixing bowl, combine flour, sugar, and salt.
• Add butter and marsala.
• Knead dough on lightly floured surface until well mixed.
• Wrap dough in Saran wrap and refrigerate for 2 to 3 hours.
• Roll out dough very thin.
• Cut dough into rounds using a 4 inch cookie cutter.
• Roll each round again until very thin.
• Roll each round around a cannoli tube, tightly, and seal with egg white.
• Fry in hot oil, turning, until golden.
• Drain on paper towels and let cool.
• Gently twist cannoli tube to remove shell.
• Cool COMPLETELY.
• FILLING: Mix together (by hand with wooden spoon) ALL filling ingredients.
• Keep covered in the refrigerator until your shells are cooled and ready to fill.
• Fill pastry bag with filling.
• Use a plain or open star tip.
• Insert tip to center of shell and fill to one end and then repeat this step on the other end.
• Dust with confectioners' sugar.

ITALIAN HOT FUDGE SUNDAE

Steps:

• Bring 2/3 cup of cream and espresso to a simmer in a heavy medium saucepan. Remove from the heat. Add the chocolate and stir until the chocolate melts and the sauce is smooth.
• Beat the remaining 1 cup of cream, adding powdered sugar 1 tablespoon at a time, and almond extract in a large bowl until soft peaks form. Scoop the ice cream into bowls. Top with the warm fudge sauce, whipped sweetened cream, and nuts.