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Posts tagged ‘gelato’

Profiteroles Filled With Olive Oil and Bourbon Butter Pecan Gelato With Fudge Sauce

First of all I can’t believe how quickly time is whizzing by, already Easter and before you know it we will be enjoying summer with the warm weather and great produce. If it were up to me I would skip the warm weather and just go for the produce.  For Easter I decided to have very good friends over for dinner and wanted to make a special meal. Since I love dessert I am going to post the recipe for the dessert before I post dinner, backwards maybe but I’ve always been someone who loves dessert especially when it involves ice cream. A few months back I saw a recipe on Johnny’s blog Kitsch n Flavors for profiteroles. I could have sworn I saved it to Evernote but could not find it, Johnny’s blog is now private and I couldn’t access the recipe so I used one from Saveur which I have to say turned out great. Choux pastry may sound and look imposing but it couldn’t be easier really. It takes literally  minutes to prepare, bakes in no time at all and the resulting pastry is light as air and so delicious.

I have also been meaning to make Amanda Hesser’s recipe for Olive Oil Gelato, I tasted it for the first time when I enjoyed Pasta Night at the Food 52 headquarters in Manhattan. I was smitten, totally fell in love. Imagine a light and airy pastry shell filled with olive oil gelato and smothered in a deep rich dark chocolate sauce. Well, it sounded great to me so I set out to make this for my Easter dinner party.  The olive oil gelato makes enough for 1 the way I like ice cream, really just a tiny amount and I planned to serve 2 profiterole per person and there was not enough, I ran to the store and found a bourbon butter pecan gelato so my guests will get one of each. If you plan on trying the olive oil gelato and need enough for more than 1 or 2 people you will have to double or even triple the recipe.

Happy Easter, Passover to everyone and I hope you all had a wonderful day!!

Olive Oil Gelato

Recipe by Amanada Hesser/Food52

3/4 cup whole milk

1/4 +2 tbs water

3/4 cup sugar

4 egg yolks

good pinch of salt

4 tbs really good olive oil

Put the milk, water, sugar and salt in a medium size sauce pan and cook until you see bubbles forming on the outer edge. While the milk and sugar are heating whisk the egg yolks until foamy. When milk is ready add in a slow steady stream to the egg yolks whisking constantly. Return to the pot and cook on low stirring constantly until the custard thickens and if using an instant read thermometer it should be 175-180. Place pot in ice bath and stir the custard until it cools. Transfer to a container with a lid and let sit overnight in the refrigerator. The custard will thicken, it takes a while but don’t give up. Remember to stir constantly and don’t let the egg scramble.

When you are ready to make the gelato whisk in the olive oil, it will be smooth and silky. Pour into your ice cream maker and follow manufacturers instructions. Spoon into a freezer container and place in the freezer for at least 4 hours or until scoopable.

I am going to make a recommendation, I plan on making this again because it really is good but I will make a couple of changes. I will increase the milk to 1 cup and the water to 1/2 cup leaving everything else the same, the olive oil doesn’t freeze and makes the gelato very soft, adding additional liquid IMHO will help it to be more scoopable and stay frozen a little longer. The gelato melts very quickly, trying to get a photo with it in the profiterole was challenging and I think that adding more milk and water will help.

Choux Pastry

Recipe from Saveur

1/2 cup whole milk

1/2 cup water

8 tbs butter cut into cubes

1 cup flour

pinch of salt

4 eggs at room temperature

Heat oven to 425 degrees. Put the water, milk, butter and salt into a medium size pot and cook on high heat until it comes to a boil. Add the flour and quickly stir to combine, keep cooking until it is cohesive and somewhat dry. Scrap into a mixing bowl and with hand held mixer add the eggs one a time beating until thoroughly combined.  Line a sheet pan with parchment and using a small scoop 1 1/4 tbs size, scoop the choux batter onto the baking pan each one approximately an inch apart. Place into the oven and immediately decrease the oven temperature to 375 degree’s. Bake until golden brown for 20-25 minutes, remove from the oven and with a skewer poke one hole in each pastry, place back in the oven with the door ajar for 3 minutes. Let cool on the pan. You can use them right away or they can be stored up to 3 days in an airtight container, they also freeze beautifully.

Fudge Sauce

6 oz dark chocolate

1/2 cup heavy cream

1 tbs corn syrup (optional)

1/2 tsp espresso powder (optional)

1 tbs coffee liquor like kahlua (optional)

Heat milk to scalding, add the chocolate let sit for 5 minutes, stir until melted add the corn syrup, espresso powder and liquor, stir and enjoy! Best served slightly warm.

I have to mention the eggs you see here, found them in the supermarket they are certified humane from a small farm in New Hampshire. There is a video of the farm on you tube and this farm is truely humane, sustainable and the eggs are gorgeous. I used to watch Martha Stewart’s show all the time and wanted her gorgeous blue/green eggs and when I saw them in the store I couldn’t believe it. Seek out this brand it is carried in quite a few stores including Whole Foods. You can tell they are from happy chickens the yolks are almost orange and the flavor is incredible. Buying humane is very important to me and I look for the Certified Humane label on the dairy that I buy.  I was in no way asked to write about Carols Eggs, I did this on my own to pass on information about a great product to you all!

Tiramisu With a Twist…Frozen and Deconstructed

Tiramisu is one of my favorite desserts, this dessert has all the flavors in a different form, how can you resist the creamy, chocolatey, coffee goodness. I took this wonderful dessert and played with it creating a mascarpone gelato flavored with marsala wine, then made chocolate espresso madeleines, a recipe I adapted from the great Gale Gand,I made the recipe as written except that I added the powdered espresso,  cut them in half filled with the gelato and served with a chocolate, espresso kahlua sauce.  You can make the gelato the day before so it has time to freeze, the madeleines take only a short time to make. I feel its best to put these together when you will be serving. You can bag and freeze the madeleines that you do not use and play with the proportions for the chocolate espresso kahlua sauce making as much as you need.

Gelato:

Makes 1 quart

1 1/2 cups whole milk

1 1/2 cups heavy cream

5 egg yolks

1 cup sugar

2 tsp vanilla extract

1 tbs marsala wine

1 cup mascarpone at room temperature

Heat the cream and milk to scalding, beat egg yolks and sugar until they are thick and creamy and a beautiful light yellow color, slowly add half of the hot milk/cream whisking constantly (You are tempering the eggs) pour  back into the pan with the rest of the hot milk and whisk together. Cook on medium heat stirring constantly until it reads 175 on the thermometer or until its thick and coats the back of a spoon.

Pour into a container and at this point you can do one of two things, refrigerate covered with plastic wrap that is resting directly on the custard or you can place in an ice bath to cool.

Once it is cooled add the vanilla and marsala, stir to combine. Whisk in the mascarpone until its smooth and there are no lumps.

Pour into ice cream maker following manufacturers instructions. When its the consistency of soft serve ice cream put in a container with a tight fitting lid and freeze until it’s scoopable.

Chocolate Espresso Madeleines:

Makes 2 dozen

  • 1/2 cup, plus 4 tablespoons unsalted butter softened, for buttering madeleine molds
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tablespoons packed dark-brown sugar
  • 1 cup cake flour (not self-rising)
  • 1/4 cup cocoa powder, preferably Dutch-processed
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 tsp espresso powder
  • 1/4 teaspoon pure vanilla extract
  1. Preheat oven to 325 degrees. Brush madeleine pans well with 4 tablespoons softened butter; refrigerate 5 minutes.
  2. In a small heavy-bottomed saucepan, melt remaining 1/2 cup butter over medium heat. Continue to cook until butter turns golden brown, being careful not to let the butter burn. Remove from heat and strain through a fine mesh sieve into a small bowl; set aside.
  3. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs with granulated and brown sugars until light and thickened, 3 to 5 minutes. Add flour, cocoa powder, baking powder, and salt, and stir on low speed until combined. Add vanilla and reserved browned butter; mix just until blended.
  4. Insert a 1/2-inch plain tip into a pastry bag and fill with batter. Pipe mounds of batter into prepared pans until each mold is full, mounding batter in the center of the molds but not filling to the edge. Alternatively, you can use a teaspoon to fill the molds with batter. Bake until madeleines are firm and a little mound is puffed up in the middle, 10 to 12 minutes. Madeleines are best eaten the same day they are baked.

Chocolate Kahlua Espresso Sauce:

1 cup heavy cream

2 tbs kahlua liquor

2 tsp espresso powder

5 oz dark chocolate cut into small pieces

Heat cream and sugar until the sugar is melted. Remove from heat and stir in the espresso powder, kahlua  and chocolate let sit for a minute or two and stir to combine. Spoon some of the chocolate sauce on a plate, lay the madeleine filled with gelato on top.

Affogato With Homemade Gelato

Affogato is probably the simplest of desserts with the exception of putting out a platter of whole fruit. You simply brew some fresh espresso and pour it over gelato. How easy is that?  You can of course buy commercially prepared gelato or ice cream but why not make your own? Ice cream makers are inexpensive and so easy to use and you can easily whip up a batch of ice cream or gelato, sorbet or sherbet flavored as you like it. This recipe has a custard base as gelato should have, and I am keeping it simple by making vanilla which is the base for any flavor you want to make, if you want coffee or espresso flavor, just add 2 tbs of instant espresso coffee to the warm custard, but I won’t complicate things, so here is my recipe for vanilla gelato. You may notice when you order a cup of espresso in a restaurant or coffee house that they serve it with a small strip of lemon zest, the lemon brightens the flavor of the rich coffee.  I added a little lemon zest on top of the gelato for the same effect. I hope everyone enjoyed the recipes this is the final entry in my week long journey, I have learned a lot and really had fun doing it.

Makes: One quart

Gelato:

1 1/2 cups heavy cream

1 1/2 cup whole milk

5 large egg yolks

3/4 cup sugar

2 tsp pure vanilla extract

Affogato:

A pot of freshly brewed espresso coffee

a few strips of lemon zest

Scoop of gelato per serving

Separate your eggs and place the yolks in a mixing bowl, add the sugar and beat with an electric mixer or whisk until its thick and creamy and a beautiful light yellow color. Pour the cream and milk into a saucepan and heat on med/high until it’s scalded, not boiling.

Pour half of the scalded milk and cream into the egg yolk mixture whisking constantly, you are tempering the eggs. Whisk well and pour into the pan with the rest of the hot milk. Cook on medium heat using a thermometer so that it reaches a temperature of 170-175 degrees. If you don’t have a thermometer stir constantly with a wooden spoon, you will notice it starting to thicken and when you can draw a line on the back of the spoon and it stays intact (doesn’t run) its ready. Remove from heat, add the vanilla and pour into a bowl. Cover the custard with plastic wrap sitting directly on top of it. Let it come to room temperature and then refrigerate over night or for at least 6 hours it should be cold around 40 degrees when you add to the ice cream maker.

To make the gelato follow manufacturers directions for your machine.

Place a generous scoop of gelato in a bowl, using the zester or microplane add a little lemon zest on top of it, Pour hot espresso over and enjoy.