Dolcetti Gelato Recipes

Lavender Honey Gelato
2 cups whole milk

½ cup lavender honey

6 tbs. fresh lavender flowers or 3 tbs. dry lavender flowers

1 cup heavy

In a medium saucepan, heat the milk and lavender over medium heat until bubbles form around the edges of the pan. Add the honey and stir until dissolved. Remove from heat and let cool for 30 to 45 minutes. Strain in fine mesh colander. Discard solids. Refrigerate for at least 2 hours, or until thoroughly chilled.

In a deep bowl, beat the cream until soft peaks form. Fold the whipped cream into the milk mixture and transfer it to an ice cream maker. Freeze according to the manufacturer’s instructions. Makes 1 quart; serves 4.

24-30 saviordi (ladyfingers)
2 cups espresso, cooled or 2 cups postum
4 tbs. sugar
4 tbs. rum or rum flavoring
1 ½ qts. Mascarpone gelato* recipe follows
4 ounces bittersweet chocolate, chopped fine
1 cup heavy cream

In a 9 inch baking dish, arrange a single layer of ladyfingers. In a medium bowl, combine the espresso, sugar, and rum. Pour the mixture over the ladyfingers to cover. Set aside to soak for 10 to 15 minutes.

In parfait glasses, alternate layers of the soaked cooki3es and the gelato. Place the layered parfait glasses in the freezer for at least 20 minutes to allow the tiramisu to firm up.

In a deep bowl, beat the cream until sort peaks form. To serve, top the tiramisu with whipped cream and sprinkles of the chopped chocolate. Serves 8.

Mascarpone Gelato
2 cups whole milk
2/3 cup of sugar
2 cups heavy cream
1 vanilla bean, split lengthwise
2 cups (16 oz.) mascarpone cheese, at room temp.
2/3 cup pine nuts, optional

In a medium saucepan, combine the milk, cream, and sugar. Cook over medium heat, stirring until the sugar is dissolved, then cook until bubbles from around the edges of the pan. Remove from heat. Add the vanilla bean, scraping the seeds into the milk, and let stand for 30 minutes. Cover and refrigerate for at least 2 hours, or until thoroughly chilled. Remove the vanilla pod. Stir in the mascarpone, and pine nuts. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Makes 1 ½ quarts
Nutella Crepes
6 crepes

Nutella, enough for 2 tbs. per crepe

1 cup whipping cream, whipped

1 tsp. vanilla

2 tsp. powdered sugar

1 ½ cup strawberries, cut in small pieces

1 tsp. lemon juice

Stracciatella gelato

Chocolate syrup

Whip cream and add vanilla and powdered sugar.

Squeeze lemon and mix into strawberries.

Spread nutella evenly on crepe, covering the entire surface.

Put 3 tbs. whipped cream lengthwise, down the center of crepe.

Put strawberries in a single row on top of the whipped cream.

Fold sides of crepe towards center to form a roll.

Put stracciatella gelato along the top of crepe, from one end to the other.

Add 3 dollops of whipped cream on the gelato and put a strawberry piece on top of the dollops.

Run chocolate syrup back and forth in a serpentine motion to decorate the crepe. Serve at once. Serves 6.

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