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Trio of Gelati

Trio of Gelati


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Ingredients

Coffee Gelato

  • 1 1/2 tablespoons instant coffee granules

Chocolate-almond gelato

  • 1/2 cup slivered almonds (about 2 ounces), toasted, cooled
  • 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/4 teaspoon almond extract

Zabaglione Gelato

  • 1/3 cup imported dry Marsala

Recipe Preparation

Coffee gelato

  • Mix rum and instant coffee in small bowl until coffee dissolves. Whisk sugar, cornstarch, and salt in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in milk. Cook over medium heat until mixture thickens and boils, stirring constantly, about 5 minutes. Remove from heat; whisk in coffee mixture. Press plastic wrap onto surface of gelato base. Refrigerate until cold, about 3 hours. Transfer gelato base to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze.

Chocolate-almond gelato

  • Combine almonds, sugar, cornstarch, and salt in processor; blend until nuts are finely ground. Transfer nut mixture to heavy medium saucepan. Whisk over medium heat until mixture thickens and boils, about 5 minutes. Remove from heat. Add chocolate and whisk until melted. Mix in almond extract. Transfer gelato to container; cover and freeze.

Zabaglione gelato

  • Combine 1/3 cup milk, egg yolks, sugar, Marsala, and salt in medium stainless steel bowl; whisk to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thick and thermometer registers 160°F, about 5 minutes. Remove bowl from over water. Whisk in remaining 1 cup milk. Chill until cold, about 3 hours. Transfer gelato to container; cover and freeze. DO AHEAD: All gelati can be made 3 days ahead. Keep frozen.

Recipe by Jeanne Thiel Kelley,Reviews Section

Watch the video: Trio Gelato Haydn, Shostakovich


Comments:

  1. Kisida

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  2. Akiiki

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  3. Radley

    Rather amusing idea

  4. Rashad

    that we would do without your very good idea

  5. Fenuku

    License me from this.

  6. Taulabar

    I think this is a wonderful phrase.



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