We were looking for a couple of unique Italian dessert recipes with ice cream to celebrate Ferragosto and came across these recipes from La Cucina Italiana. The mix of sweet and salty flavors combined with ice cream and fruit is just sensational! A meringe dessert with lemon gelato and roasted capers; a focaccia with Gelato and Fruit; and Mattonella filled with Gelato and Peaches with Ginger!
Meringa con gelato di limone e capperi - Meringue with lemon gelato and roasted capers
A frothy meringue shell hosts a white and unusual lemon and caper ice cream, to be served as an alternative dessert instead of the classic meringue. Meringue with lemon and caper ice cream is a playful and alternative way to serve meringue. It thus becomes a frothy base that supports fresh scoops of lemon and caper ice cream, to fly with the taste to high altitudes, until you savor the white summit.
Ingredients:
For the Meringue: 80g egg whites; 80g granulated sugar; 80g icing sugar
For the icecream and dish to complete: 500g milk; 245g granulated sugar; 100g fresh cream; 20g salted capers; lemons.
Preparation:
Step 1: Start whipping the egg whites; when they begin to thicken, pour in the granulated sugar, little by little, continuing to whisk until the meringue takes shape. Then mix the sifted icing sugar with a spatula, mixing from bottom to top. Transfer the mixture into a piping bag. Step 2: Draw a circle with a diameter of 18 cm on a sheet of baking paper. Turn the sheet over and distribute part of the mixture, forming a spiral and completely covering the surface of the disc. Above, create a frame with a double row of meringue tufts, then overlap a third row of tufts. Step 3: Bake at 90°C for about 2 hours and 15 minutes, until the meringue is hard and crunchy on the outside. Remove from the oven and let cool. Step 4: Desalinate the capers well, leaving them to soak in water for a few hours. Step 5: Remove the ends of 2 medium lemons, cut them into rounds and transfer them to a saucepan; cover them with water and bring to the boil. Eliminate the water and repeat the operation twice, then put the lemons back in the saucepan with 150 g of water and 120 g of granulated sugar; cook over a very low heat for about 1 hour, until the liquid begins to syrup slightly. Turn off the heat, add the capers and leave to cool. Keep aside a few spoonfuls of syrup, 2 slices of lemon and a few capers.
Step 6: Bring the milk to the boil with the grated zest of 1 lemon and 125 g of sugar; filter it, add the candied lemons with the capers, blend everything, sift, then mix in the cream; let it cool and transfer the mixture into the ice cream maker. Prepare the ice cream following the times of your ice cream maker. Step 7: Distribute the ice cream into the meringue shell, complete with the lemon slices, capers and syrup kept aside and about ten blackberries. Decorate as desired with chopped pistachios and serve. Step 8: To simplify: complete the meringue with fiordilatte ice cream and flavor with candied lemon and well-desalted capers.
Focaccia con gelato e frutta - Focaccia with Gelato and Fruit
A very colorful sweet focaccia, sprinkled with granulated sugar and enriched with scoops of ice cream of various flavors and fresh fruit to taste. Focaccia, ice cream and fruit is a nice and fresh idea for serving focaccia in summer, presented in a refreshing version with scoops of ice cream and rich seasonal fruit, sprinkled with granulated sugar, chopped pistachios and fresh aromatic herbs. Serve it as a delicious snack, children of all ages will go crazy for it.
Ingredients:
350g Manitoba flour; 150g flour 0; 60g granulated sugar; 50g honey; 8g brewer's yeast powder; sunflower seed oil; granulated sugar; powdered sugar; ice cream and fruit to taste; salt
Preparation:
Step 1: For the focaccia, ice cream and fruit recipe, mix the flours. Step 2: Dissolve the yeast in 60 g of water and mix it briefly with 100 g of flour; Gather the dough into a ball, cut it with a cross, place it in a large bowl, seal with cling film and leave to rest for 1 hour. Step 3: Collect the flours remaining in the mixer with the leavened dough ball, 30 g of sugar, honey and 240 g of water and start kneading; when the dough begins to form, slowly pour in 30 g of sunflower seed oil, continuing to work the mass for another 4-5 minutes, until it begins to detach from the edges of the mixer. Add 8 g of salt, mix again for a couple of minutes, then gather the dough into a ball, place it in a bowl, cover it with cling film and let it rise for about 2 hours, until the volume has doubled. Step 4: Oil a round baking pan (ø 32 cm, 5 cm edge) with a couple of tablespoons of sunflower seed oil; roll out the dough, working it with your fingers to spread it into a round shape. Cover with cling film and leave to rise for another 40 minutes. Step 5: Prepare a sweet brine with 50 g of water, 3 tablespoons of seed oil, 30 g of granulated sugar and a pinch of salt. Oil your hands and work the dough again with your fingertips to spread it evenly in the pan. Step 6: Spread the sweet brine over the focaccia. Leave to rest for another 30-40 minutes: when the mixture has absorbed 3/4 of the brine, sprinkle the surface with a little granulated sugar and a little sifted icing sugar; finally bake at 250°C for 13-14 minutes in the lowest part of the oven, then transfer the pan to the highest part of the oven and cook for another 7-8 minutes, until the focaccia is golden. Remove from the oven and let cool. Step 7: Distribute scoops of ice cream on the focaccia (we chose pistachio, raspberry and yogurt flavours) and chopped fresh fruit (peaches and raspberries, for example). Complete as desired with chopped pistachios or fresh aromatic herbs and serve.
Mattonella di gelato allo zenzero, pesche e pinoli
A fresh dessert with an intriguing aroma, thanks to ginger and its citrus, pungent and sometimes spicy notes. The ginger, peach and pine nut ice cream tile is a cold and graceful dessert, which you can prepare in advance and serve when guests arrive. Ginger, the secret aroma that comes from the East, goes great in desserts, added in small doses, it gives wings to our flavors with a surprising spark of freshness.
Ingredients:
For the Ice Cream: 400g milk; 180g fresh cream; 120g sugar; 80g egg yolks; 25g fresh ginger.
For the Biscuit: 65g sugar; 65g flour; butter; 2 eggs; poppy seeds
To complete: 40g ginger; 20g pine nuts; 1 nectarine; butter; sugar
Preparation:
For the Ice cream - Step 1: Heat the milk with half the sugar and the grated ginger. Meanwhile, beat the egg yolks with the remaining sugar. Pour in the hot milk, when it begins to bubble, and mix, then bring the mixture back to the heat and cook it, stirring, until 82°C. Step 2: Then add the cream and leave to cool. Then pour the mixture into the ice cream maker and start it to obtain the ice cream. For the Biscuit - Step 3: Whisk the eggs with the sugar for a long time, until they become light and frothy. Then gently fold in the flour. Step 4: Line a baking tray (approximately 20x30 cm) with greased and floured baking paper. Sprinkle it with poppy seeds, then pour in the mixture, leveling it well. Step 5: Sprinkle poppy seeds on the surface as well and bake at 180°C for 8-10 minutes. Leave it a little longer if you prefer a drier consistency. Remove the biscuit from the oven and cut it into 20 6cm squares. To complete - Step 6: Assemble the tiles using a square pastry cutter: place a layer of ice cream about 2-3 cm thick on 10 biscuits, then overlap the other 10 biscuits, leaving the most biscuity part on the outside. Place the tiles in the freezer for 1 hour. Step 7: Gently toast the pine nuts for 2-3 minutes in a pan. Melt a knob of butter in a pan with 1 teaspoon of sugar and the peeled, sliced ginger. Cut the peach into wedges. Serve the briquettes with slices of glazed ginger, peaches and pine nuts.
Write a comment