To make the gelato: In a large pot, heat the milk and cream over medium heat to 104 degrees F. Add the sugar, the dextrose and stabilizer, if using, and pepper and heat to 130 degrees F. Add the taleggio and heat to 185 degrees F. Refrigerate until chilled and freeze in an ice cream machine. Transfer the gelato to a container and freeze for 2 hours to set, or else prepare and freeze a day ahead.
To make the frico basket: Have ready a pair of tongs and a couple of small ramekins for molding the baskets. Set a nonstick skillet over medium heat. Evenly sprinkle enough Parmesan in the pan to form a 4-inch diameter circle. When the cheese begins to color slightly, peel it off with tongs, drape it over an upside-down ramekin, and press down the sides before the cheese hardens to form a basket. Repeat 8 times.
To make the hot gorgonzola: Put the cheese in a microwave-safe bowl. Melt in a microwave oven on high heat, for 1-minute intervals, until the cheese is runny.
To serve: Arrange some of the dried fruit around the sides of a small bowl. Put 1 scoop of gelato in the middle, drizzle some extra-virgin olive oil on top, and grind on some black pepper. Top with a frico basket and fill it with hot gorgonzola.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Luciano Pellegrini