Blend each mix-in into 1 pint softened vanilla gelato. Put back into the freezer to harden.
Ingredients
Strawberries Balsamic Sauce:
- 2 cups strawberries, stemmed and quartered
- 1/4 cup balsamic vinegar
- 1/4 cup superfine sugar
- Salt and freshly ground black pepper
- Put the strawberries into a bowl and sprinkle the balsamic vinegar and sugar over them. Add a pinch each of salt and pepper. Toss gently and marinate for 2 to 3 minutes.
- Yield: 4 servings
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Inactive Prep Time: 2 to 3 minutes
Directions
1 bunch mint leaves, lightly chopped, about 1/2 cup
1/4 cup sugar
2 tablespoons water
Mix the sugar and mint in a mortar, grinding well with the pestle. Add the water and mix. Chill if not using immediately.
Yield: 4 servings
Prep Time: 6 minutes
Cook Time: 0
Inactive Prep Time: 0
Chocolate Espresso Ganache with Hazelnuts:
8 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream
1 teaspoon instant espresso powder
1/2 cup chopped toasted hazelnuts
Put the chocolate into a medium heatproof bowl. Bring the cream and the espresso powder to a boil in a small saucepan over medium heat. Immediately pour the boiling cream over the chopped chocolate and let it sit for 1 minute. Using a spatula, slowly stir in a circular motion until all the chocolate is melted, do not stir in too much air. Add in the chopped toasted hazelnuts and allow the mixture to cool. The ganache may be covered and stored in the refrigerator for up to 2 weeks.
Yield: 4 servings
Prep Time: 8 minutes
Cook Time: 10 minutes
Inactive Prep Time: 30 minutes















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By jguty
San Jose
on June 20, 2009
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I recomend the straberry with balsamic vinegar, it's a strange combination that tastes great! It would amaze anyone.
By kempasis_1146109
Medford, OR
on August 11, 2005
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I tried the Ganache and Hazelnut and it was delicious!
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