Frozen Treats - Food Nouveau

Raspberry Rose Gelato

Marie Asselin — Wed, 28 Jun 2023 11:00:59 +0000

This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way.

This post contains affiliate links. Full disclosure is at the bottom of the article.

I am mildly obsessed with the combination of raspberry and rose water. This is a surprise because I’ve hated it for the longest time. Rose is a strong flavor that can easily taste “soapy” if too much of it is added to a dessert. Yet, raspberry and rose is a classic flavor combination in French pastry: you’ll find it in macarons, refined cakes, choux and éclairs, and more.

As ubiquitous as this flavor combination is in the world of French pastry, I’d been disappointed by every bite of every raspberry-rose dessert I’d had. Yet the combination kept me interested, mostly because both ingredients opened doors for such prettily decorated desserts. The only treat that kept my hopes alive was Pierre Hermé’s Ispahan macaron, which combines raspberry and rose with lychee. This made me conclude that the combination needed to work on the sweeter side of things.

Pierre Hermé’s Iconic Ispahan Macaron (Photo: Pierre Hermé)

I started playing with raspberry and rose fairly recently, using both rose water and dried rose petals in desserts. I’ve found that the line is indeed fine when using rose water: a teaspoon too much, and the dessert may smell and taste like perfume. But if you get the balance exactly right, the result is surprising and memorable. Rose seems to enhance the flavor of raspberries, making them taste more complex and luxurious.

This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way. The gelato doesn’t bear the aroma of rose. Still, when you have a spoonful, you taste that extra flavor dimension that distinguishes the frozen treat from regular raspberry gelato or sorbet.

This Raspberry Rose Gelato is made using my Sicilian-Style Gelato Base, which produces an incredibly silky texture and uses just one egg yolk, resulting in a leaner treat that tastes every bit as luscious as its egg yolk-based counterpart.

Helpful Tips for Making Raspberry Rose Gelato

Play with rose water and make the recipe your own

I tend to be conservative regarding how much rose water I like to use in recipes. If you love the rose flavor, feel free to play around with the quantities. Start from the amount I’m using in the recipe, then taste the raspberry rose gelato mixture before churning it. It should taste exactly how you want the final result to taste. Add more rose water, 1 tsp (5 ml) at a time, until you reach a level of rose flavor that pleases you.

Don’t like the flavor of rose in desserts?

Simply omit rose water and petals from this recipe and produce an extraordinary Raspberry Gelato.
Or, replace rose water and rose petals with either of the following suggestions:

Seeds from 1 vanilla bean. See my recipe for Vanilla Bean Sicilian-Style Gelato for further instructions.
1 tbsp (15 ml) finely grated orange zest + 1 tbsp (15 ml) orange blossom water. Add the orange zest and orange blossom water when the recipe instructs you to add rose water and petals, then strain as instructed.

Use Fresh or Frozen Raspberries to Make this Gelato Year-Round

You can make this raspberry rose gelato using either fresh or frozen raspberries. Both will produce an equally delicious frozen treat!

Bring Gelato Back to Room Temp Before Serving

Always bring gelato back to room temperature 15 to 20 minutes before serving. One of the defining factors of gelato is that it is kept and served at a warmer temperature than ice cream. This gives gelato its signature creamy texture and allows flavors to shine brighter. It also makes gelato much easier to scoop and serve.

WATCH MY GELATO MASTERCLASS

Never made gelato before? Curious about what makes gelato different from ice cream? Check out my colorful masterclass! In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into various flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free, vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master.

This masterclass was previously hosted behind a paywall on an educational site where thousands of students rated it 5 STARS! It’s now available to all gelato lovers worldwide, absolutely free. Watch Now!

More Delicious Homemade Gelato Recipes

Love gelato? Then you need to give these irresistibly fruity, homemade gelato recipes a try.

Raspberry Rose Gelato

This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way.

Course Dessert, desserts

Cuisine Italian

Keyword Dairy-Free Option, Gelato, Italian Cuisine, Italian Dessert, Italian Food, Italian Ice Cream, Italian Recipe, Raspberries, Raspberry, Rose, Rose Water, Vegan Option

Prep Time 30

Cook Time 15

Cooling + Freezing Time 4

Servings quart (4 cups/1L)

Author Marie Asselin

Ingredients

1 batch Sicilian-Style Gelato Base (preferred) or Classic Gelato Base (omit the vanilla bean)

For the Raspberry Rose Puree

1 lb fresh or frozen raspberries (about 4 cups/1 L)
¼ cup granulated sugar
1 tbsp dried rose petals, or substitute 1 to 2 tsp (5 to 10 ml) additional rose water
1 tbsp rose water

US Customary - Metric

Instructions

Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
For the Raspberry Rose Puree: In a medium saucepan, combine the raspberries, sugar, and rose petals, and set over medium-high heat. Bring to a boil, stirring regularly, then lower the heat and simmer for 5 to 7 minutes, or until the raspberries are soft and broken down. (If using frozen raspberries, simmer for 4 to 5 minutes more to evaporate excess water.) Remove from the heat, then puree using a stand blender, a stick blender, or a food processor. Stir in the rose water, then transfer to an airtight container and refrigerate until completely cool.
To make the gelato: Strain the raspberry puree and discard the raspberry seeds. Measure out 2 cups (500 ml) of raspberry rose puree to use in the gelato. (Save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.)
Whisk the raspberry rose puree into the cold gelato base. Strain again to make sure the gelato is silky smooth.
Pour the raspberry rose gelato custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
STORAGE: Transfer the raspberry rose gelato to an airtight container and freeze until firm, about two hours.
Raspberry rose gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
SERVING: Always take raspberry rost gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
MAKE IT DAIRY FREE: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

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The post Raspberry Rose Gelato appeared first on Food Nouveau.

30 Strawberry Dessert Recipes Bursting with Colorful Sweetness

Marie Asselin — Fri, 16 Jun 2023 18:36:07 +0000

Who can resist a bright, sweet strawberry dessert? These irresistible strawberry dessert recipes will delight your guests all year long.

Sweet, colorful strawberries are just made for dessert. Fortunately for us, strawberries are now available year-round, fresh or frozen. I especially love and appreciate that it’s easier than ever to enjoy local strawberries even in the heart of snowy winter—thank you, greenhouses! But I think we all have to admit: nothing beats a warm, sun-drenched, freshly picked strawberry. It’s a little taste of heaven!

Apart from devouring baskets of fresh strawberries, I can’t think of a better way to celebrate nature’s sweetest berry than to make a spectacular dessert that showcases them! To get us all inspired, I’ve collected 30 stunning strawberry dessert recipes from recipe creators around the globe (including a few of my own!) into one spot. The hardest part for you will be choosing which one to make first!

You’ll find a little bit of everything here: for the bakers, there are towering strawberry cakes fit for any occasion where you need a showstopper dessert. Those who enjoy bite-sized strawberry treats will love dainty strawberry lemonade cupcakes or strawberry shortbread cookies.

If pie is more your speed (and I love a juicy berry pie), there are toothsome strawberry galettes, pies, and tarts to indulge in.

When you need an elegant, no-bake strawberry dessert, try a trifle, strawberry pudding, or mousse. Or go casual with rustic strawberry crisp or strawberry brownies or bars—perfect for an afternoon coffee break.

To freshen up those sweltering summer days, a scoop of homemade strawberry gelato or sorbet is sure to be just what you need! And, please tell me: is it really summer if you haven’t made a classic strawberry shortcake?

I hope you’ll love this collection of 30 strawberry desserts as much as I do. Happy berry baking!

Strawberry Pie and Tart Recipes

1. Hazelnut and Strawberry Galette

by Food Nouveau

This rustic strawberry galette combines buttery shortcrust pastry, a nutty hazelnut base, and juicy berries to create a spectacular summer dessert! Included with the recipes are my instructions to make a foolproof, perfectly buttery, shortcrust pastry in seconds using your food processor!

2. 3-Ingredient Fresh Strawberry Pie

by Simple Bites

This super simple fresh strawberry pie recipe showcases the beautiful strawberry and nothing else. Be sure to have soft whipped cream or vanilla ice cream on hand to serve on this delightful pie!

3. Easy Strawberry Pie

by BellyFull

This strawberry pie recipe is so bright, delicious, and easy to make using only 5 ingredients! Fresh strawberries and Jello are combined to make a fantastic filling and glaze, then chilled in a flaky pie crust and topped with homemade whipped cream. Be prepared to get requests for this delight!

4. Classic French Strawberry Tart

by Pardon Your French

This traditional French strawberry tart combines a buttery pastry crust with juicy ripe strawberries arranged on a layer of velvety crème pâtissière. Come strawberry season, you will find this tart in almost every boulangeries (bakeries) in France. This is a no-fuss tart that looks fabulous with a brushing of apricot glaze on the strawberries for a pretty sheen.

Strawberry Cake Recipes

5. Strawberry Shortcake with Lavender Lemon Cream

by My Kitchen Love

A summertime classic, strawberry shortcake, gets reinvented as a layered dessert with fresh strawberries and a fluffy whipped cream infused with hints of lavender and lemon. This is a spectacular birthday cake for all strawberry lovers!

6. Strawberry Cake with Mascarpone Buttercream

by Liv for Cake

This delicious strawberry cake recipe uses no artificial colors or flavors! It simply highlights everything delicious about the sweetest summer berry. You will want to eat the incredible mascarpone strawberry buttercream by the spoonful!

7. Strawberry Cake with Strawberry Frosting

by Beyond Frosting

This moist, fluffy, and beautifully pink strawberry cake is naturally flavored with real strawberries. It’s topped with a strawberry whipped cream frosting full of sweet strawberry flavor. This gorgeous cake is perfect for summer!

8. Strawberry Shortcake

by If You Give a Blonde a Kitchen

It’s not really summer if you don’t make strawberry shortcakes! This classic recipe combines a sweet biscuit with fresh strawberries and whipped cream. This is summer on a plate!

9. Japanese Strawberry Shortcake

by Drive Me Hungry

Japanese strawberry shortcake is a popular cake in Japan made with soft, fluffy sponge cake, decorated with fresh whipped cream, and fresh strawberries! It’s a delicious and simple cake that everyone will love!

10. No-Bake Strawberry Cheesecake

by Zoë Bakes

This no-bake strawberry cheesecake is made with nothing but fresh sweet strawberries, cream cheese, real whipped cream. It also contains just the slightest bit of gelatin to keep it standing tall until you bite into it, then it melts in your mouth. No oven required!

11. Strawberry Snacking Cake with Lavender

by Style Sweet

Your summer just got a whole lot better with this strawberry snacking cake! Left on the counter for all-day grazing or served at an indoor picnic, this snack cake will disappear before you know it. Made from a single-layer of tender olive oil cake studded with lavender macerated strawberries, you can top it with whipped cream before serving it to your dessert-loving guests.

12. Strawberry Lemonade Cupcakes

by Cooking for My Soul

These strawberry lemonade cupcakes are so cute and perfect for any occasion! Made with fresh lemon juice and an easy strawberry buttercream frosting.

Strawberry Pudding, Mousse, and Crumble Recipes

13. Strawberry Shortcake Trifle

by Salt & Baker

This strawberry shortcake trifle is an easy, light, and refreshing dessert for any time of year! With layers of angel food cake pieces, delicious homemade strawberry sauce, and homemade Greek yogurt whipped cream, people will be lining up for multiple scoops of this delicious trifle!

14. Citrus Mousse with Macerated Strawberries

by Food Nouveau

This delightful no-bake dessert combines a light-as-air citrus mousse with ruby red macerated strawberries to produce a colorful treat that perfectly balances sweet and zesty flavors. This is a deliciously refreshing treat for hot summer days!

15. Easy Fresh Strawberry Mousse

by An Italian in My Kitchen

This fresh strawberry mousse is made with only 3 ingredients, contains no gelatin, and requires no bake. This is a delicious dessert you can serve on any and all occasions!

16. Sour Cream Panna Cotta with Strawberry Compote

by Simple Bites

Creamy, light-as-air-sour cream panna cotta is scrumptious on its own, but even better when served with a seasonal fruit compote. The bright red, easy strawberry compote adds just enough sweetness and fruitiness to make this dessert fit for the most elegant occasions!

17. Strawberry Tiramisu

by Inside the Rustic Kitchen

This light and creamy strawberry tiramisu is made with juicy strawberries, orange liqueur, and shavings of white chocolate. It’s a fresh and fruity spin on the classic Italian dessert that’s just as delicious and easy to make.

18. Strawberry Rhubarb Pudding Cakes

by Food Nouveau

These super cute strawberry rhubarb pudding cakes make the most of that magical, late-spring period when rhubarb and strawberry seasons overlap. You can make these year-round using frozen rhubarb and frozen strawberries, too!

19. Strawberry Crisp

by From Scratch Fast

This (healthy!) gluten-free strawberry crisp will quickly become a favorite of your family and loved ones. It has an irresistible oat, pecan, and vanilla topping that pairs perfectly with the juicy berries and is easy enough to whip up for any occasion. Top it with a spoonful of whipped cream or ice cream, and dig in!

Strawberry Cookie and Bar Recipes

20. Hazelnut Shortbread Cookies with Roasted Strawberry Buttercream

by Food Nouveau

These elegant, buttery strawberry shortbread cookies are filled with an amazingly aromatic roasted strawberry buttercream that wonderfully showcases one of summer’s most aromatic berries.

21. Strawberry Oatmeal Bars

by If You Give a Blonde a Kitchen

Strawberry oatmeal bars are made with strawberry preserves and an oatmeal almond crumble. They store well and are perfect to bring to picnics, showers, and more!

22. Strawberry Brownies

by Occasionally Eggs

These dairy-free strawberry brownies have a good-for-you spelt almond flour base, and they’re topped with an irresistible berry swirl. You’ll fall for the rich, sweet, and aromatic brownies!

Strawberry Frozen Dessert Recipes

23. White Chocolate, Basil, and Strawberry Gelato

by Food Nouveau

This soft pink strawberry gelato transforms two quintessential summer ingredients, strawberries and basil, into a silky smooth treat with a delicate, sweet flavor.

24. Ice Cream Strawberry Shortcake

by The Bake School

This ice cream strawberry shortcake is an easy recipe that’s a twist on a classic summer dessert: replace the whipped cream with vanilla bean ice cream to make your strawberry shortcakes with homemade biscuits and fresh strawberries. Everybody will love this dessert!

25. Strawberry Ice Cream Cake

by Dani’s Cookings

This perfectly elegant, light, and tasty strawberry ice cream cake is the ideal spring and early summer dessert. It is not at all hard to make it from scratch with just a few simple ingredients.

26. Homemade Strawberry Ice Cream

by House of Nash Eats

This strawberry ice cream is made with juicy ripe fruit and fresh cream for real strawberry flavor. It’s perfectly creamy and scoopable, thanks to the custard base. Enjoy this bright and sweet classic flavor on its own, or in cones, sundaes, milkshakes, or ice cream sandwiches!

27. No-Churn Strawberry Ice Cream

by BellyFull

No fancy appliance is needed here! This no-churn strawberry ice cream loaded with strawberry jam and pieces of fresh fruit strawberries is rich, creamy, and so easy, anyone can make it! Great for an after-dinner dessert or a weekend brunch, during the summer—or anytime, really!

28. Strawberry Basil Sorbet

by Champagne Tastes

This strawberry basil sorbet is made with fresh or frozen strawberries and an easy honey basil syrup. It’s a delicious, dairy-free summertime treat!

29. Strawberry Coconut Milk Popsicles

by The Roasted Root

These strawberry coconut milk popsicles are dairy-free and cane sugar-free by using coconut milk and pure maple syrup. Yes, you only need 3 ingredients to make these treats!

30. Mini Balsamic Strawberry and Cream Popsicles

by Kara Lydon Nutrition

These strawberry and cream popsicles are such a fun, easy, and delicious small-bite dessert for the summer. They’re the perfect sweet treat for your next summer gathering!

The post 30 Strawberry Dessert Recipes Bursting with Colorful Sweetness appeared first on Food Nouveau.

Rhubarb Gelato

Marie Asselin — Thu, 15 Jun 2023 18:28:03 +0000

In this blush pink Rhubarb Gelato, the bright flavor of rhubarb is balanced by the silky-rich vanilla gelato base. It’s a memorably refreshing summer treat!

This post contains affiliate links. Full disclosure is at the bottom of the article.

Is it gelato season yet? In my house, we love the iced treat so much that we enjoy it year-round, even in the heart of winter, although I like to rotate flavors according to seasons. Dark Chocolate Gelato is perfect for cold nights—especially served with an Italian digestif, such as Vin Santo—while White Chocolate, Strawberry and Basil Gelato sings of summer.

In the spring, I always make a point of churning a batch of this blush pink Rhubarb Gelato. The bright, tart flavor of rhubarb is balanced by the silky smoothness of the Sicilian-style vanilla gelato base, while a hint of orange rounds things off perfectly. It’s a memorable springtime treat, one that, to me, rhymes with good things to come.

Helpful Tips for Making Rhubarb Gelato

How to Get that Irresistible Blush Pink Shade

To make rhubarb gelato with a beautiful blush pink color, you need to select the “pinkest” parts of rhubarb stalks. (You can save greener parts to make compote, crumb bars, or pudding cakes!) If using whole stalks, the gelato color might end up more beige than pink. If this is the case, you can add a drop or two of pink food coloring to give the shade a little nudge.

Add Some Crunch

Because I always like to serve gelato with a crunchy topping, I thought it would be nice to sprinkle this rhubarb gelato with sugar-coated fresh rhubarb pieces. This is a callback to a childhood memory of mine: when the rhubarb was ready in our backyard, my mom would hand my brother and I each a stalk and a small bowl of sugar. We’d dip the stalk in the sugar and crunch on that irresistible snack like our lives depended on it! This treat didn’t last long as we only could eat rhubarb stalks this way when the stalks were young and not too fibrous.

If you can find slender stalks in your own backyard or at the market, slice a few of them thinly, dip them into sugar, then sprinkle them over this rhubarb gelato. It’s a wonderful way to enjoy seasonal produce at its freshest!

Plan Ahead

As with all gelato flavors, you should start the rhubarb gelato-making process a day in advance. Both the rhubarb compote and the gelato base need to be refrigerated to cool completely before being combined and churned together. Gelato custard must be very cold before churning: this will produce the smoothest, silkiest texture.

Bring Rhubarb Gelato Back to Room Temperature Before Serving

Always remember to bring this rhubarb gelato to room temperature 15 to 20 minutes before serving. That will not only make it easier to serve—gelato’s lower fat content means it freezes rock hard—but also soften it to a consistency closer to what you would enjoy at a gelati bar, waking up the flavors and giving it the luxurious texture that is so easy to fall in love with.

WATCH MY GELATO MASTERCLASS

Love Rhubarb?

Then you’ll find lots of inspiration in my delicious recipe collection: 25 Rhubarb Dessert Recipes for Spring. Fresh spring rhubarb is a short-lived treat that you absolutely must make the most of! Get inspired by this collection that includes cakes, tarts, crisps, preserves, and many more classic and creative rhubarb-centric dessert recipes.

Rhubarb Gelato

In this blush pink Rhubarb Gelato, the bright flavor of rhubarb is balanced by the silky-rich vanilla gelato base. It's a memorably refreshing summer treat!

Course Dessert, desserts

Cuisine Italian

Keyword Frozen Dessert, Gelato, Ice Cream, Ice Cream Maker, Italian Cuisine, Italian Dessert, Italian Food, Italian Ice Cream, Italian Recipe, Rhubarb, Spring Dessert, Spring Recipe, Summer Dessert, Summer Recipe

Prep Time 20

Cook Time 10

Freezing Time 4

Servings quart (4 cups/1L)

Author Marie Asselin

Ingredients

For the Gelato Base

1 batch Sicilian-Style Gelato Base (preferred) or Classic Gelato Base

For the Rhubarb Compote

3 cups chopped rhubarb
½ cup cane sugar, or granulated sugar
Zest from ½ orange
¼ cup freshly squeezed orange juice (about 1 orange)
1 tbsp Cointreau or Grand Marnier (optional, helps keep gelato at a softer texture even when fully frozen)

US Customary - Metric

Instructions

For the gelato base: Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
For the rhubarb compote: In a saucepan, combine the rhubarb, sugar, orange juice and zest, and Cointreau or Grand-Marnier. Bring to a boil, lower the heat, and simmer, stirring from time to time, until the rhubarb is very soft, about 10 minutes. Remove from the heat. Blend to a very smooth consistency using a stand blender or stick blender. Let cool to room temperature, then refrigerate until completely cool.
To churn the rhubarb gelato: Fish the vanilla bean out of the gelato base. Whisk the rhubarb compote into the cold gelato base. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is icy but still soft.
STORAGE: Transfer the rhubarb gelato to an airtight container and freeze until firm, about two hours.
Rhubarb gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
SERVING: Always take rhubarb gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
COLOR NOTE: To achieve a blush pink color, you need to select the "pinkest" parts of rhubarb stalks. If using whole stalks, the color gelato might be more beige than pink, but you can add a drop or two of pink food coloring to give the shade a little nudge.
MAKE IT DAIRY FREE: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

The post Rhubarb Gelato appeared first on Food Nouveau.

Dark Chocolate Gelato (with Vegan Option)

Marie Asselin — Thu, 08 Dec 2022 18:00:13 +0000

This dark chocolate gelato is for true chocoholics: a spoonful provides the strongest hit of cocoa you’ll ever taste, short of biting into a square of dark chocolate.

This post contains affiliate links. Full disclosure is at the bottom of the article.

Dark chocolate is my go-to weeknight dessert: I end most meals with a square of 70% chocolate. I eat it slowly, let it melt on my tongue, and enjoy its luxurious texture. I find dark chocolate to be the perfect palate cleanser: a single square of this bittersweet treat leaves me in an uplifted mood.

A few years ago, I had the idea of transforming my favorite dark chocolate square into a rich, indulgent dark chocolate gelato. The resulting dark chocolate gelato is everything a square of dark chocolate is: it’s rich, silky smooth, and indulgent—with the bonus of being refreshing, too. Dark chocolate gelato is an impressive dessert to serve to company, and by far the most popular gelato flavor I make.

The secret to this chocolate gelato is the use of dark cocoa powder. Also called Dutch-processed cocoa powder, this ingredient gives a rich, earthy flavor to chocolate gelato, but also provides a gorgeous, deep, dark brown color. I recommend using Valrhona’s cocoa powder, which is incredibly rich and smooth. It’s pricey, but one package will last you a long time and push your favorite chocolate desserts from good to exceptional.

How to Make Vegan Chocolate Gelato

For the best flavor and texture, I suggest combining oat milk with coconut cream. Oat milk has a smooth, subtle flavor that is very close to that of dairy milk, whereas coconut cream delivers an unbelievably rich texture. Coconut milk and coconut cream both have quite a strong flavor, so using only coconut cream and combining it with oat milk creates the perfect balance.

Having said that, here’s how to substitute the original ingredients to make this vegan chocolate gelato:

Replace the full quantity of cow’s milk (2 1/4 cups / 560 ml) with oat milk
Replace the full quantity of heavy cream (3/4 cup / 180 ml) with coconut cream

Be aware that the terms “coconut milk” and “coconut cream” are sometimes used interchangeably. To make sure you’re buying real coconut cream, choose a product with at least 20% fat content. The label of quality coconut cream products will always clearly indicate the fat content.

If you don’t mind an underlying coconut flavor (it marries really well with the taste of dark chocolate!), you can use a combination of coconut milk and cream. Alternatively, you can use other plant-based milks and cream, keeping the same milk-to-cream ratio for the best texture. Always make sure the vegan products you choose can withstand being heated and boiled to avoid the chocolate gelato turning grainy. Products labeled with the word “Barista” are sure picks: it means they can withstand high heat.

WATCH MY GELATO MASTERCLASS

More Delicious Homemade Gelato Recipes

Love gelato? Then you need to give these classic, homemade gelato recipes a try.

Dark Chocolate Gelato

This chocolate gelato is for true chocoholics: it provides the strongest hit of cocoa you’ll taste, short of biting into a square of dark chocolate.

Course Dessert, desserts

Cuisine Italian

Keyword Chocolate, Chocolate Dessert, Cocoa, Cocoa Powder, Dark Chocolate, Dutch-Processed Cocoa Powder, Frozen Dessert, Gelato, Ice Cream, Italian Cuisine, Italian Dessert, Italian Food, Italian Ice Cream, Italian Recipe

Prep Time 15

Cook Time 5

Cooling + Freezing Time 4

Servings quart (4 cups/1L)

Author Marie Asselin

Ingredients

2 ¼ cups whole milk (3.25 % m.f.) (see note for vegan options)
¾ cup heavy cream (35% m.f.)
¾ cup granulated sugar
2 tbsp cornstarch
½ cup dark cocoa powder (also called Dutch-processed cocoa powder), sifted
4 oz top-quality dark chocolate (70% cocoa solids), chopped
2 tbsp coffee-flavored liqueur (such as Kahluà) (optional)

US Customary - Metric

Instructions

In a medium saucepan, whisk 1 ¼ cup (310 ml) of the milk with the cream, sugar, cornstarch, and cocoa powder. Set over medium heat and bring to a boil while whisking constantly. When it boils, lower the heat to the minimum and simmer for about 5 to 6 minutes, until the mixture is thick and creamy.
Remove from the heat, add the chopped chocolate, then stir until the chocolate is completely melted. Mix in the coffee liqueur, if using, and finally, whisk in the remaining milk. Let cool to room temperature, then refrigerate at least 2 hours, or preferably overnight.
Strain the dark chocolate gelato custard through a fine-mesh strainer (straining the mixture will ensure a silky smooth gelato). Pour into the bowl of an ice cream maker. Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.
STORAGE: Transfer the dark chocolate gelato to an airtight container and freeze until firm, about two hours.
Dark chocolate gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
SERVING: Always take dark chocolate gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
MAKE IT VEGAN: For the best flavor and texture, combine oat milk with coconut cream. Oat milk has a smooth, subtle flavor that is very close to that of dairy milk, whereas coconut cream delivers an unbelievably rich texture. Coconut milk and coconut cream both have quite a strong flavor, so using only coconut cream and combining it with oat milk creates the perfect balance.
Having said that, here's how to substitute the original ingredients to make this vegan chocolate gelato:
> Replace the full quantity of cow's milk (2 ¼ cups / 560 ml) with oat milk
> Replace the full quantity of heavy cream (¾ cup / 180 ml) with coconut cream
Be aware that the terms "coconut milk" and "coconut cream" are sometimes used interchangeably. To make sure you're buying real coconut cream, choose a product with at least 20% fat content. The label of quality coconut cream products will always clearly indicate the fat content.
If you don't mind an underlying coconut flavor (it marries really well with the flavor of dark chocolate!), you can use a combination of coconut milk and cream.
Alternatively, you can use other plant-based milks and cream, keeping the same milk-to-cream ratio for the best texture. Always make sure the vegan products you choose can withstand being heated and boiled to avoid the chocolate gelato turning grainy. Products labeled with the word "Barista" are sure picks: it means they can withstand high heat.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

The post Dark Chocolate Gelato (with Vegan Option) appeared first on Food Nouveau.

Coffee Gelato (Gelato al Caffè)

Marie Asselin — Thu, 13 Oct 2022 11:00:12 +0000

This silky-smooth coffee gelato offers the rich, aromatic flavor of freshly brewed coffee, all in a creamy bowlful. This is the perfect year-round treat for coffee lovers!

This post contains affiliate links. Full disclosure is at the bottom of the article.

When you think of gelato, what flavor comes to mind first? Chocolate probably, pistachio, maybe? You might be a fan of fruity gelati, such as lemon or raspberry. I love all of these, but my gelato dreams—and those of many Italy lovers—are punctuated with scoops of coffee gelato.

Italy has an incredible coffee culture. The narrow streets of Rome and of all Italian cities, big and small, are lined with bars, coffee shops that often also sell pastries, snacks, and gelato. (Nope, bars in Italy are not the alcohol-serving kind!) Italians all have their favorite bar, and they often drink their morning coffee there, every day.

In Italy, you don’t settle into your local coffeeshop for hours on end, en tête-à-tête with your computer and a latte; you drink your morning espresso in seconds, standing at the bar, while exchanging a few words with the barrista or your neighbors. Coffeeshops are central to Italian social life, and so is coffee.

Morning coffee and pastries at Roscioli Caffè Pasticceria in Rome

It should come as no surprise that one of Italy’s most famous desserts is coffee-based. Tiramisu is indeed a creamy ode to coffee, and to Italy itself. But probably second to tiramisu on the list of most renowned coffee-based Italian desserts is gelato al caffè. No gelato lineup in an Italian ice cream shop would ever be complete without coffee gelato—and my gelato-loving heart wouldn’t be content if I didn’t regularly churn a batch of homemade coffee gelato.

My coffee gelato has a silky-smooth texture, and the rich, aromatic flavor of freshly brewed coffee. A bowlful of this creamy treat is bound to please all coffee lovers, but I find that perhaps even people who don’t drink coffee also love this gelato: it has a truly comforting flavor that pleases everyone, even kids!

If you don’t or can’t have caffeine, no worries: you can make this coffee gelato with your favorite decaffeinated beans instead.

Helpful Tips for Making Coffee Gelato

Start with whole beans

Just as freshly brewed coffee is more aromatic when it’s made with freshly ground beans, coffee gelato is exponentially better when you make it with freshly ground beans—or should I say, freshly smashed beans. This coffee bean gelato is made with lightly crushed coffee beans, which slowly infuse the gelato custard overnight. The aroma this technique produces is richer and fuller and the flavor is smoother. Not to mention the texture, which doesn’t contain any coffee grit.

Use the freshest coffee beans—and the best quality you can find

Just as with any recipe in which one ingredient is central to the flavor of the dish, using the best and freshest coffee beans is key to producing the coffee gelato with the best, smoothest flavor. Coffee beans that are sold in grocery stores or national chain coffeeshops were roasted weeks ago, if not months.

Tasting a cup of coffee made with freshly roasted coffee beans can be revelatory. The flavor is bright, rich, and aromatic. The dusty, bitter notes older coffee can sometimes reveal are non-existent, and you discover the full spectrum of aroma coffee can offer.

Freshly roasted beans means beans that were roasted days ago, not months. If you know a coffeeshop that roasts its own beans in your neighborhood, let this coffee gelato be your excuse to pay them a visit. Ask them when their coffee beans were roasted: if they’re proud of their product, they won’t be shy about giving you an answer. If the coffeeshop has shelves of their products you can pick yourself, look closely at the bags: they should show a “roasted on” date. Use the coffee beans that were roasted the most recently.

Pick coffee beans with a rich, round flavor

These days, coffee is offered in such a wide range of flavors. I’m not talking about added flavors, but terroir flavors. Coffee beans that were grown in Costa Rica taste vastly different from those harvested in Ethiopia.

Many indie coffee producers now add keywords to their packagings to help customers pick a coffee that matches flavors they enjoy. Such keywords can range from “marmalade, nutmeg, delicate” to “molasses, chocolate, full-body.” If you’re visiting a local coffeeshop, don’t hesitate to ask for their advice: they’re the experts! Let them suggest coffee beans they think would work great in gelato form. It doesn’t have to be espresso beans—in fact, I would steer clear of dark roasts because they can have a harsher, more bitter flavor that wouldn’t translate well in a creamy gelato.

In this coffee gelato, rich, round, sweet flavors work best. Coffees with notes of toffee, pecan, milk chocolate, honey, caramel, or brown sugar would all be wonderful here.

Whichever coffee you pick, make sure it’s one you enjoy drinking. If it tastes great in your cup, it’s going to taste wonderful in your freshly churned homemade coffee gelato!

About the gelato base used in this recipe

To make coffee gelato, I use a Sicilian-style gelato base, which uses cornstarch instead of egg yolks as a thickening agent. This is my favorite gelato base and I think its silky mouthfeel is especially suited for a coffee-flavored gelato. Learn more about Sicilian-style gelato and what makes it different from a classic gelato base.

If you prefer, you can also make this coffee gelato using a classic gelato base instead. Get the recipe for my go-to classic gelato base—simply make the custard as indicated and mix in the coffee beans while the custard is still hot. Let it cool to room temperature, then refrigerate overnight and churn as instructed in the recipe below.

How to Make Sicilian-Style Gelato VIDEO

See how to make a Sicilian-Style gelato base, which is the technique on which my coffee gelato recipe is based. It’s quick and easier than you think!

How to Make Vegan Coffee Gelato

For the best vegan gelato flavor and texture, I suggest combining oat milk with coconut cream. Oat milk has a smooth, subtle flavor that is very close to that of dairy milk, whereas coconut cream delivers an unbelievably rich texture. Coconut milk and coconut cream both have quite a strong flavor, so using only coconut cream and combining it with oat milk creates the perfect balance.

Having said that, here’s how to substitute the original ingredients to make this vegan coffee gelato:

Replace the full quantity of cow’s milk (2 1/4 cups / 560 ml) with oat milk
Replace the full quantity of heavy cream (3/4 cup / 180 ml) with coconut cream

Alternatively, you can use other plant-based milks and cream, keeping the same milk-to-cream ratio for the best texture. Always make sure the vegan products you choose can withstand being heated and boiled to avoid the chocolate gelato turning grainy. Products labeled with the word “Barista” are sure picks: it means they can be heated without curdling.

How to Serve Coffee Gelato

Last but not least, here’s an important serving tip. Because home freezers are set to very low temperatures, make sure you always take your coffee gelato out of the freezer 10 to 15 minutes before serving it. That will not only make it easier to serve—gelato’s lower fat content means it freezes rock hard—but also soften it to a consistency closer to what you would enjoy at a gelati bar, waking up the flavors and giving it the luxurious texture that is so easy to fall in love with.

For a change, you serve your delicious homemade coffee gelato as an affogato! An affogato is an extremely easy Italian dessert that is made by pouring an espresso shot over a scoop of gelato. Making an affogato using espresso and coffee gelato is basically the dreamiest dessert for coffee lovers!

WATCH MY GELATO MASTERCLASS

Homemade Coffee Gelato (Gelato al Caffè)

This silky-smooth coffee gelato offers the rich, aromatic flavor of freshly brewed coffee, all in a creamy bowlful. This is the perfect year-round treat for coffee lovers!

Course Dessert, desserts

Cuisine Italian

Keyword Coffee, Coffee Gelato, Gelato, Gelato al Caffè, Italian Cuisine, Italian Dessert, Italian Food, Italian Ice Cream, Italian Recipe, Sicilian Gelato

Prep Time 15

Cook Time 10

COOLING + FREEZING TIME 6

Servings quart (4 cups / 1 L)

Author Marie Asselin

Ingredients

2 cups milk, preferably whole (3.25% m.f.) or partly skimmed(2% m.f.)
1 cup heavy cream (35% m.f.)
½ cup granulated sugar
3 tbsp cornstarch
1 tsp pure vanilla extract
⅓ cup lightly crushed coffee beans (see note)

US Customary - Metric

Instructions

In a medium saucepan, pour 1 cup (250 ml) of the milk and all of the cream. Warm over medium heat until it just starts to bubble around the edge (no need to bring it to a boil).
Meanwhile, in a small bowl, whisk the remaining 1 cup (250 ml) milk, sugar, cornstarch, and vanilla extract together. Remove the saucepan with the hot milk from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved, and the mixture thickens slightly, 6 to 8 minutes.
Remove from the heat. Whisk in the crushed coffee beans. Cover the saucepan and let cool to room temperature.
Once the coffee gelato custard is at room temperature, pour into an airtight container. (Leave the coffee beans into the gelato custard at this point.) Refrigerate for at least 6 hours, or preferably overnight. The coffee gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
Strain the coffee gelato custard through a fine mesh strainer to eliminate all the bits and pieces of coffee beans. If the strainer you have on hand isn’t super fine, you can line a regular strainer with cheesecloth, then pass the custard through that instead.
Pour the coffee custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the coffee gelato is thick and icy but still easily spoonable.
STORAGE: Transfer the coffee gelato to an airtight container and freeze until firm, about two hours.
Coffee gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
SERVING: Always take coffee gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
MAKE IT DAIRY FREE: Substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
MAKE IT VEGAN: Substitute oat milk for the regular milk, and soy or coconut cream for the regular heavy cream.
NOTE: To lightly crush the coffee beans, spread them over a cutting board and hit them with a rolling pin or the bottom of a glass bottle (such as a wine bottle.)

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

The post Coffee Gelato (Gelato al Caffè) appeared first on Food Nouveau.

Blueberry Gelato

Marie Asselin — Wed, 24 Aug 2022 17:00:10 +0000

This breathtakingly beautiful blueberry gelato is a silky-smooth treat that highlights the intense taste of the bright blue late-summer berry!

This post contains affiliate links. Full disclosure is at the bottom of the article.

The first time I traveled to Rome, the thing I was most excited about tasting was gelato. I’d heard so much about it and was extremely curious to finally understand what the fuss was about. I made sure to go to a renowned gelateria for my first taste: I wanted the experience to be the barometer for my future gelato tasting and making endeavors. The array of flavors was astounding: I was paralyzed! Yet I had to pick flavors NOW—the line was long and the woman serving the gelato was looking at me sharply.

If you’ve ever been to Italy, you know you can’t linger when placing an order, whether it’s at the coffeeshop, the bakery, or the gelateria. You make up your mind before you enter the shop, then you order with confidence. But I hadn’t received that memo before I went to Rome, and now I was being scolded by the gelato lady, who was threatening to move on to the next customers—so I looked at the two flavors that were in front of me and blurted “Fragola e mirtilli!” Strawberry and blueberry gelati it would be.

Of course, I fell in love with gelato right then and there—and the rest is history. Seven years later, I’ve churned countless batches of gelato at home, written extensively about gelato making, and even filmed a video class about it. When I make gelato at home I like to alternate between family favorites and new flavors, but making blueberry gelato has become an annual late-summer tradition. I’ve made a habit of always using wild blueberries, which are available this time of year, because their concentrated color and flavor translates wonderfully in gelato.

Helpful Tips for Making Blueberry Gelato

Use fresh or frozen blueberries—whichever you have on hand

You can use whichever blueberry variety you can get your hands on—even frozen ones. I have to say the intensity of the flavor in this gelato is especially stunning if you use wild blueberries: their petite size delivers an incredible aroma and a bright purple color to the frozen treat.

If you start with frozen fruit, you’ll need to let them macerate for longer at room temperature so they thaw completely, absorb that sugar, and release their juice. You may also have to simmer the fruit longer to make sure any excess water evaporates and you’re left with a flavorful, concentrated puree.

Plan ahead

As with all gelato flavors, you should start the blueberry gelato-making process a day in advance. Both the blueberry puree and the gelato base need to be refrigerated to cool completely before being combined and churned together. Gelato custard must be very cold before churning: this will produce the smoothest, silkiest texture.

Bring Gelato Back to Room Temp Before Serving

Always remember to bring gelato to room temperature 15 to 20 minutes before serving. That will not only make it easier to serve—gelato’s lower fat content means it freezes rock hard—but also soften it to a consistency closer to what you would enjoy at a gelati bar, waking up the flavors and giving it the luxurious texture that is so easy to fall in love with.

WATCH MY GELATO MASTERCLASS

More Delicious Homemade Gelato Recipes

Love gelato? Then you need to give these irresistibly fruity, homemade gelato recipes a try.

Blueberry Gelato

This breathtakingly beautiful blueberry gelato is a silky-smooth treat that highlights the intense taste of the bright blue late-summer berry!

Course Dessert, desserts

Cuisine Italian

Keyword Blueberries, Blueberry Ice Cream, Dairy-Free Option, Gelato, Italian Cuisine, Italian Dessert, Italian Food, Italian Ice Cream, Italian Recipe, Sicilian Gelato, Summer Dessert, Summer Recipe, Vegan Option, Wild Blueberries

Prep Time 20

Cook Time 15

Cooling + Freezing Time 4

Servings quart (4 cups/1L)

Author Marie Asselin

Ingredients

For the Gelato Base

1 batch Sicilian-Style Gelato Base (preferred) or Classic Gelato Base

For the Blueberry Puree

3 cups fresh or frozen regular or wild blueberries
¼ cup maple syrup, honey, cane sugar, or granulated sugar
2 tbsp freshly squeezed lemon juice (about ½ lemon)

US Customary - Metric

Instructions

For the gelato base: Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
For the blueberry puree: Place the fruits in a large bowl, then add the sugar or your choice and the lemon juice. Mix to coat the fruits thoroughly. Let rest at room temperature for 15 to 30 minutes. If the blueberries you’re using are frozen, let rest for 45 to 60 minutes to give the fruits time to thaw completely.
Transfer the macerated blueberries to a saucepan. Place over medium-high heat and bring to a boil. Lower the heat and simmer until the blueberries have broken down and the syrup has thickened, 8 to 10 minutes. If the blueberries you used were frozen, the simmering time could take up to 15 minutes before excess water evaporates and the mixture thickens. Remove from the heat and let cool to room temperature. Transfer to an airtight container and refrigerate at least 2 hours or overnight.
Transfer the blueberry mixture to a blender and mix until you get a fine puree consistency (you can also use a stick blender to do this). Measure out 2 cups (500 ml) of blueberry puree for the gelato (save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.)
To churn the blueberry gelato: Whisk the blueberry puree into the cold gelato base. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is icy but still soft.
STORAGE: Transfer the blueberry gelato to an airtight container and freeze until firm, about two hours.
Blueberry gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
SERVING: Always take blueberry gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
MAKE IT DAIRY FREE: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

The post Blueberry Gelato appeared first on Food Nouveau.

30 Raspberry Dessert Recipes and Treats to Brighten Your Table

Marie Asselin — Wed, 17 Aug 2022 23:10:01 +0000

These 30 sweet yet tangy raspberry dessert recipes—from easy cookies to elegant cakes—will allow you to enjoy the irresistible berry the whole year through!

There is really nothing like snacking on freshly picked, sun-drenched raspberries during the height of summer. There is a fragrance and a taste to those berries that is simply unmatchable. I think that’s why raspberry desserts are so popular: they’re the sweet lover’s way to recapture that moment throughout the year!

That’s where these 30 juicy ruby red raspberry dessert recipes come in. Each recipe, in its own way, encapsulates a summery flavor we just can’t get enough of—which is a good thing because most of the recipes can be made year-round using frozen raspberries, too!

What is summer without frozen treats and no-bake desserts? Raspberries add a sweet tang to ice creams and gelato or a beautiful raspberry pistachio semifreddo. Extra tangy no-bake raspberry lemon cheesecake jars are perfect for picnics and larger gatherings!

There is of course no shortage of ways you can use raspberries in cakes and muffins, the possibilities are just endless! Whether you choose to make a show-stopping white chocolate raspberry cake, a chocolate raspberry icebox cake, or some delicious raspberry lemon cream cheese muffins, these recipes will delight your loved ones, guaranteed.

This collection also includes several vegan raspberry dessert options such as raspberry sweet rolls, a chocolate raspberry cake, or no-bake raspberry cheesecake.

Whatever your berry craving, you’re bound to find a raspberry dessert recipe that’s perfect for you!

Frozen Raspberry Dessert Recipes

1. Raspberry Pistachio Semifreddo

by Food Nouveau

Think of this raspberry pistachio semifreddo as a spectacularly elegant no-churn ice cream. It’s gorgeous, easy to make, and memorable—and best of all, it can be made year-round using frozen berries!

2. No-Churn Raspberry Ripple Ice Cream

by Sift and Simmer

This recipe for no-churn raspberry ripple ice cream is deliciously creamy and easy to make. The fruity floral raspberry rose compote ripples through vanilla ice cream, making it a perfect pairing.

3. Raspberry Rose Gelato

by Food Nouveau

This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way.

4. No-Bake Raspberry Cheesecake (Vegan)

by Addicted to Dates

This delicious no-bake vegan raspberry cheesecake features a creamy raspberry filling and a bright red raspberry coulis glaze. This is the perfect dessert for summer and berry season!

Raspberry Pie and Tart Recipes

5. Raspberry Cream Pie

by House of Nash Eats

This irresistible raspberry cream pie has layers of sweet cream cheese filling underneath a sweet-tart raspberry jam topping, tucked into a flaky, buttery pie crust with whipped cream on top! It’s perfect all year round and can be made with fresh or frozen raspberries.

6. Raspberry Galette

by In the Kitch

Buttery, flaky crust surrounds a tart raspberry filling to create a luscious pastry inspired by a classic French recipe. The best part about this raspberry galette recipe is that the crust doesn’t have to be perfect–in fact, the imperfections give it even more character.

7. Raspberry Almond Tart

by Family Style Food

A classic dessert made easy: this raspberry almond tart features a press-in tart crust filled with fluffy almond cream and fresh raspberries. It’s buttery, creamy, and delicious!

8. Raspberry Pistachio Frangipane Tart

by Pardon Your French

Inspired by classic French raspberry tarts, this stunning raspberry pistachio frangipane tart includes a layer of pistachio Frangipane instead of the classic Crème Pâtissiere. The creamy pistachio and almond filling (pistachio frangipane) bring richness and nuttiness that makes it a perfect canvas for fresh, seasonal raspberries.

Raspberry Cake Recipes

9. White Chocolate Raspberry Cake

by Liv for Cake

This white chocolate raspberry cake combines white chocolate cake layers with a white chocolate swiss meringue buttercream, fresh raspberries, and raspberry jam. A perfect flavor combination!

10. Raspberry Ricotta Cake with Almonds

by From a Chef’s Kitchen

This raspberry ricotta cake is moist, fluffy and super easy to make! It’s perfect for dessert in the evening or with coffee in the morning!

11. Chocolate Raspberry Cake (Vegan)

by Occasionally Eggs

This one-bowl vegan chocolate raspberry cake is topped with a creamy coconut milk ganache for a decadent summer dessert made with healthier ingredients.

12. No-Bake White Chocolate Raspberry Cheesecake

by Bake Play Smile

This no-bake white chocolate raspberry cheesecake is the most deliciously simple dessert recipe you’ll find! Perfect for birthday celebrations, Christmas festivities, and, well really, any other special occasion that comes up throughout the year!

13. No-Bake Raspberry Lemon Cheesecake Jars

by My Baking Addiction

Fresh raspberries and bright lemon are folded into this no-bake raspberry lemon cheesecake jars for an easy dessert everyone will love.

14. Chocolate Raspberry Icebox Cake

by Baked The Blog

An old-fashioned no-bake icebox cake is the best easy dessert for hot summer days! This chocolate raspberry version needs just five ingredients.

15. Raspberry Cupcakes

by The Cookie Dough Diaries

These raspberry cupcakes are soft, fluffy, and filled with bursts of raspberry flavor. They’re topped with a creamy raspberry frosting and perfect for any occasion!

16. Raspberry Shortcake

by The Bake School

Celebrate summer berries with this easy recipe for raspberry shortcake made with homemade biscuits, vanilla bean whipped cream, and macerated raspberries.

Raspberry Pastry Recipes

17. Rose Raspberry Fool Cream Puffs

by Food Nouveau

These rose raspberry fool cream puffs elevate a quick and easy summer favorite—raspberry fool—to special occasions status.

18. Raspberry Custard Tart (Flan Parisien)

by Zoe Bakes

Flan Parisien is a wonderful tart filled with vanilla custard. You’ll find custard tart in every patisserie in Paris, but you might have never come across it where you live. The rustic simplicity of this raspberry custard tard is comforting it’s a very elegant way to showcase fresh summer berries.

19. Raspberry Torte

by Marcellina in Cucina

This elegant raspberry torte is a decadent dessert but achievable dessert that will impress your guests with delicious flavor and appeal! Three layers of hazelnut meringue are sandwiched with a filling of cream, chocolate and raspberries to create an elegant dessert for that special occasion!

Raspberry Cookie and Bar Recipes

20. White Chocolate and Raspberry Blondies

by The Bake School

This easy recipe for white chocolate and raspberry blondies is made with browned butter for extra nutty flavor and brown sugar for that toffee flavor. Bake this recipe longer for chewier, firmer blondies, or less for a softer, more gooey blondie.

21. Fresh Raspberry Squares

by Food Nouveau

These raspberry squares are the berry cousin of lemon bars: bursting with fresh and slightly tart raspberries, they’re beautifully colorful, fruity, and just sweet enough.

22. Easy Raspberry Oatmeal Bars

by Suburban Simplicity

These raspberry oatmeal bars are a must-try! With whole grains, rolled oats, and minimal sugar, they’re a healthy option for a grab-n-go breakfast or tasty snack! You’ll love the few simple ingredients that come together to make a delicious crust and crumble layered with fresh raspberries.

23. Raspberry Cheesecake Cookies

by The Cookie Dough Diaries

These raspberry cheesecake cookies are basically cheesecake in soft, buttery cookie form. Full of real raspberry flavor, crushed up graham crackers for an added crunch, and stuffed with a cream cheese filling.

24. White Chocolate Raspberry Cookies

by Tao of Spice

These soft white chocolate raspberry cookies are the perfect combination of sweet and tart and wonderful for sharing with the special people in your life.

Raspberry Breakfast and Brunch Recipes

25. Raspberry Croissant Bread Pudding

by The Flavor Blender

This raspberry croissant bread pudding is unlike any bread pudding you’ve had before! A crispy, flaky, buttery croissant bread pudding, with fruity swirls of raspberry jam, this is an unforgettable breakfast, brunch, dessert treat!

26. Raspberry Yogurt Muffins

by This Mama Cooks

Bake up these raspberry yogurt muffins to enjoy a deliciously fruity breakfast treat! These healthy raspberry muffins with yogurt are easy to make with frozen or fresh raspberries.

27. Raspberry Lemon Cream Cheese Muffins

by Kelly Neil

These raspberry lemon cream cheese muffins are loaded with raspberries, bright lemon zest, and pockets of tangy cream cheese. Use fresh or frozen raspberries!

28. Raspberry Sweet Rolls (Vegan)

by Crumbs and Caramel

These raspberry sweet rolls feature a tender sweet dough, juicy raspberries, a light smattering of preserves, and a hint of lemon. Slathered with a creamy vanilla glaze, these vegan sweet buns are perfect for breakfast, brunch and dessert!

29. Raspberry Overnight Oats with Chocolate Granola

by Family Style Food

Get your glow on with this easy, healthful recipe for creamy overnight oats, boosted with nutritious chocolate granola, raspberries, and superfood add-ins.

30. Whipped Raspberry Honey Butter

by Simple Bites

Breakfasts just got better with this stunning pink raspberry honey butter! This pretty spread takes 5 minutes to make in a food processor and lasts for months in the freezer, waiting for the next pancake breakfast or brunch with fresh scones.

The post 30 Raspberry Dessert Recipes and Treats to Brighten Your Table appeared first on Food Nouveau.

Cherry Ripple Gelato

Marie Asselin — Wed, 20 Jul 2022 19:05:11 +0000

Bursting with fresh fruit and juicy fruit puree, this cherry ripple gelato is the best treat to enjoy on a hot summer day.

This post contains affiliate links. Full disclosure is at the bottom of the article.

This is my favorite way of making gelato this time of year. This cherry ripple gelato is bursting with fresh fruit and juicy fruit puree, making it an elegant dessert–and the best treat to enjoy on a hot summer day.

Helpful Tips for Making Cherry Ripple Gelato

Use the ripest cherries you can find—or pick up a bag of frozen ones

Plump cherries that feel soft to the touch are the juiciest and deliver the most aromatic flavor in this cherry ripple gelato. Although this frozen treat is perfect for celebrating cherry season—early June to mid-August—you can also make this gelato with frozen cherries. Frozen fruits are generally packaged at their ripest, so you can be sure gelato produced with frozen cherries will be delicious. Bonus points: frozen cherries come pitted!

Invest in a cherry pitter

If you love cherries, you simply need a cherry pitter. Let’s all be honest here: pitting cherries is a pain. I should know—I’ve probably halved and pitted thousands of cherries in my time. It’s not that hard, but a few years ago, I succumbed to the lure of a cherry pitter. The purchase was motivated by both a hungry toddler and an impulsive want for a shiny new kitchen gadget (because I deserve it! haha). The Oxo cherry pitter had been on my Amazon wish list for years and let me tell you, it was worth every penny. Like all Oxo gadgets, it’s sturdy, comfortable to use, efficient, and easy to clean. And at about $15, it’s pretty affordable too. From the first cherry I pitted in less than a second, I haven’t looked back! I promise Oxo did not sponsor me for telling you this. I’m just a huge fan and I promise you: if you’re as serious a cherry lover as I am, this gadget won’t gather dust at the back of your drawer.

Plan Ahead

As with all gelato flavors, you should start the cherry ripple gelato-making process a day in advance. Both the cherry puree and the gelato base need to be refrigerated to cool completely before being combined and churned together. Gelato custard must be very cold before churning: this will produce the smoothest, silkiest texture.

Bring Cherry Ripple Gelato Back to Room Temp Before Serving

Always remember to bring this cherry ripple gelato to room temperature 15 to 20 minutes before serving. That will not only make it easier to serve—gelato’s lower fat content means it freezes rock hard—but also soften it to a consistency closer to what you would enjoy at a gelati bar, waking up the flavors and giving it the luxurious texture that is so easy to fall in love with.

WATCH MY GELATO MASTERCLASS

More Delicious Homemade Gelato Recipes

Love gelato? Then you need to give these irresistibly fruity, homemade gelato recipes a try.

Cherry Ripple Gelato

Bursting with fresh fruit and juicy fruit puree, this cherry ripple gelato is the best treat to enjoy on a hot summer day.

Course Dessert, desserts

Cuisine Italian

Keyword Cherries, Cherry Dessert, Gelato, Ice Cream, Ice Cream Maker, Italian Cuisine, Italian Dessert, Italian Food, Italian Ice Cream, Italian Recipe, Ripple, Ripple Ice Cream

Prep Time 20

Cook Time 10

Cooling + Freezing Time 4

Servings quart (4 cups/1L)

Author Marie Asselin

Ingredients

For the gelato base

1 batch Sicilian-Style Gelato Base (preferred) or Classic Gelato Base (omit the vanilla bean)

For the cherry puree

2 cups pitted cherries, coarsely chopped
½ cup granulated sugar
2 tbsp freshly squeezed lemon juice (about ½ lemon)

To assemble

½ cup pitted cherries, diced
1 tbsp cherry liqueur (also called Cherry Heering) or kirsch (cherry brandy) (optional, helps keep gelato at a softer texture even when fully frozen)

US Customary - Metric

Instructions

For the gelato base: Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
To make the cherry puree: Place the cherries, granulated sugar, and lemon juice in a small saucepan and bring to a boil over medium heat. Lower the heat and simmer for 5 minutes, until the cherries are soft and the mixture has thickened. Puree using a stand blender, a stick blender, or a food processor. Transfer to an airtight container and refrigerate until completely cool.
Measure out 1 cup (250 ml) cherry puree. (Keep remaining puree, if any, to add to smoothies or serve over cake.)
Pour ½ cup (125 ml) of the cherry puree into the gelato ustard base and whisk to thoroughly combine. Transfer the cherry custard to the bowl of an ice cream maker. Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.
To assemble the gelato: Spread a third of the frozen gelato over the bottom of an airtight container or a loaf pan. Drizzle a third of the remaining cherry puree, and sprinkle with a third of the diced cherries. Add another layer of gelato, then drizzle with another third of the cherry puree and a third of the diced cherries. Top with the remaining gelato, then drizzle the top with the remaining cherry puree and sprinkle with the remaining diced cherries.
STORAGE: If you used a loaf pan, cover tightly with plastic wrap, or cover if you used a container. Freeze the cherry ripple gelato until firm, at least 2 hours.
Cherry ripple gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
SERVING: Always take cherry ripple gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
MAKE IT DAIRY FREE: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

The post Cherry Ripple Gelato appeared first on Food Nouveau.

Gianduja Gelato (Milk Chocolate and Hazelnut Gelato)

Marie Asselin — Thu, 23 Jun 2022 15:10:57 +0000

This classic gianduja gelato made with real roasted hazelnuts and milk chocolate has a nutty sweetness that is reminiscent of childhood treats. It’s an unforgettable, heart-warming dessert!

This post contains affiliate links. Full disclosure is at the bottom of the article.

Gianduja is one of those quintessential Italian flavors, one most of us North Americans came to know under the brand name Nutella. Gianduja was indeed first a spread created in the North of Italy in the early 19^th century. It is said that the import law of the time-restricted cocoa supplies, and that gave an Italian chocolatier from Turin the idea of combining chocolate with hazelnuts, which he had liberal access to. This combination was so popular that a chocolate manufacturer soon created a mass-produced milk chocolate hazelnut candy—and the rest is history.

The gianduja “flavor” is now applied to so many treats, from candies to cakes. Gianduja gelato is also a hugely popular flavor, along with Baci, another candy-inspired flavor that combines dark chocolate with hazelnuts. Both flavors are dreamy, but I keep going back to gianduja gelato for its nutty sweetness that reminds me of the spoonfuls of Nutella I’d secretly steal from the rare jars that made it into my parents’ pantry when I was a child.

Making homemade gianduja gelato is pretty simple: you add milk chocolate to a Sicilian-style gelato base, then mix in ground toasted hazelnuts. The result is an unforgettable treat that pleases everyone, from kids to kids-at-heart.

Helpful Tips for Making Gianduja Gelato

The quality of the milk chocolate you use matters

For the best gianduja gelato flavor and texture, make sure to use quality baking chocolate. The cacao content should be between 30 and 40%. I recommend the following brands:

- Valrhona’s “Jivara Lactée” 40% cocoa
- Cacao Barry’s “Lactée Barry” 35.3% cocoa
- Callebaut’s Belgian Milk Chocolate Baking Callets (33.6% cocoa)
- Guittard’s Milk Chocolate Baking Chips (31% cocoa)

Using real hazelnuts is worth the extra work

Lots of gianduja gelato recipes take the shortcut of stirring Nutella into the gelato base. Sure, Nutella is a delicious treat, but for the real taste of toasted hazelnuts to carry through—and to enjoy the most delightful combination with milk chocolate—you must use real nuts. This is how authentic gianduja is made. Try it once and you’ll never want to have it any other way!

Hazelnuts can be sold under different names

Raw hazelnuts are sometimes packaged as “filberts.” Filberts and hazelnuts are one and the same! (Read why hazelnuts go by several names.)

How to Peel Hazelnuts

Peeling hazelnuts is really easy! The key is to roast them first.

To roast and peel hazelnuts, spread them over a baking sheet and bake at 350°F (170°C) for 15 minutes, giving the tray a good shake every five minutes. When the skin of the hazelnuts is shiny and crackled, remove them from the oven and transfer them to a clean dish towel. Close the towel up into a bundle and rub the hazelnuts against one another vigorously to remove the skin. Open the towel and pick up the peeled hazelnuts. Some bits of skin will remain and that’s ok, simply make sure to discard all the loose papery bits. Keep the roasted hazelnuts in an airtight container in the fridge until ready to use.

Look for roasted and peeled hazelnuts to save time

Some companies, such as Yupik in Canada and AZNUT in the US, sell unsalted roasted hazelnuts. These are more expensive, but a huge time saver. Nuts are expensive and using stale nuts in a dessert is such an awful waste! Make sure to buy roasted nuts from a store with a high turnover and from a company with a good reputation to make sure they are fresh.

WATCH MY GELATO MASTERCLASS

More Delicious Homemade Gelato Recipes

Love gelato? Then you need to give these irresistible gelato recipes a try.

Gianduja Gelato (Milk Chocolate and Hazelnut Gelato)

This gianduja gelato made with real roasted hazelnuts and milk chocolate is incredibly cream and has an irresistible nutty sweetness. It's an unforgettable, heart-warming dessert!

Course Dessert

Cuisine Italian

Keyword Frozen Dessert, Gelato, Gianduja, Hazelnuts, Ice Cream, Italian Cuisine, Italian Dessert, Italian Food, Italian Ice Cream, Italian Recipe, Milk Chocolate, Nutella, Sicilian Gelato

Prep Time 25

Cook Time 10

Cooling + Freezing Time 4

Servings quart (4 cups/1L)

Author Marie Asselin

Ingredients

For the Milk Chocolate Gelato Base

2 cups milk
1 cup heavy cream
6 oz milk chocolate, coarsely chopped
½ cup granulated sugar
2 tbsp cornstarch
1 tbsp hazelnut liqueur, such as Frangelico (optional)

For the Hazelnut Butter

5 oz roasted and peeled hazelnuts (see note)

US Customary - Metric

Instructions

For the Milk Chocolate Gelato Base: Measure out the milk, then scoop out 2 tbsp (30 ml) and place in a small bowl. Set aside.
Pour the remaining milk in a medium saucepan, then add the heavy cream, milk chocolate, and sugar. Set over medium heat and whisk constantly until the milk chocolate and sugar are fully melted and incorporated. Remove from the heat temporarily.
Whisk the cornstarch into the reserved milk. Pour into the saucepan and whisk to combine. Return the mixture over medium-low heat and cook, whisking constantly, for 5 minutes. (The mixture will thicken slightly.) Whisk in the hazelnut liqueur, if using.
Strain the milk chocolate gelato base into an airtight container. Cool to room temperature, then refrigerate overnight.
The milk chocolate gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
For the Hazelnut Butter: Using a stick blender or a mini food processor, grind the hazelnuts to a smooth butter consistency. Depending of the appliance you’re using, this can take between 3 to 5 minutes. You don’t need to add any liquid to facilitate the process, just some patience. Scrape down the container from time to time and keep grinding, you’ll get there.
Measure out the hazelnut butter to get ½ cup (125 ml). Store any remaining almond butter for tomorrow’s morning toast.
Whisk the hazelnut butter into the cool milk chocolate gelato base. Use a stand blender, a stick blender, or a food processor to fully combine and blend to a super smooth consistency. Strain the mixture for the smoothest texture.
Pour the gianduja gelato custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
STORAGE: Transfer the gelato to an airtight container and freeze until firm, about two hours.
Gianduja gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
SERVING: Always take Gianduja gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
MAKE IT DAIRY FREE: Substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.
NOTE: HOW TO ROAST AND PEEL HAZELNUTS
To roast and peel hazelnuts, spread them over a baking sheet and bake at 350°F (170°C) for 15 minutes, giving the tray a good shake every five minutes. When the skin of the hazelnuts is shiny and crackled, remove from the oven and transfer to a clean dish towel. Close the towel up into a bundle and rub the hazelnuts against one another vigorously to remove the skin. Open the towel and pick up the peeled hazelnuts. Some bits of skin will remain and that’s ok, simply make sure to discard all the loose papery bits. Keep the roasted hazelnuts in an airtight container in the fridge until ready to use.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Gianduja Gelato (Milk Chocolate and Hazelnut Gelato) appeared first on Food Nouveau.

14 Irresistible Homemade Gelato Recipes

Marie Asselin — Wed, 22 Jun 2022 19:28:29 +0000

Don’t let summer pass you by without enjoying your very own homemade gelato. My step-by-step guides and tempting flavor combinations—which include vegan and dairy-free options—are just what you need to get started!

Gelato is a true summer indulgence! It’s impossible to resist this cool, creamy frozen treat and it’s one of my absolute favorite things to make every year.

I have everything you need to get started churning out your very own homemade gelato flavors. You’ll definitely want to check out my step-by-step homemade gelato tutorial (listed below!). It will walk you through the entire process from start to finish with lots of helpful tips and tricks. In the end, you’ll be rewarded with a delectable Vanilla Bean Gelato!

I also have recipes that will help you create a beautiful Sicilian-style gelato base and a vegan gelato base. You’ll have all your bases covered!

Once you’ve got the basics mastered, the fun really starts. One of my favorite parts of making homemade gelato every year is coming up with irresistible flavor combinations.

In this homemade gelato recipe collection, you’ll find just a few of the different flavors I’ve created—everything from classics like Dark Chocolate or Pistachio to more unusual flavors like Raspberry Rose and Sweet Corn.

If you want to make the most of fresh summer fruit right off the tree, you must try my Fresh Peach Gelato, Cherry Ripple Gelato, and Blueberry Gelato. Once you get comfortable with the basics of making gelato at home, you’ll be ready to start experimenting with your own flavors.

Need a little extra help? If you need a little extra help or you’re somebody who learns better through video, try my Homemade Gelato Skillshare class. You can watch me go through the whole process and replay it as many times as you need!

Homemade Gelato Recipes

1. Classic Gelato: A Detailed, Step-by-Step Recipe

If you’ve never made gelato, start here. This article details what classic gelato is, how it’s made, and the variety of flavors you can make with it. The recipe includes detailed, step-by-step instructions and tips to make the creamiest homemade gelato you’ve ever churned!

2. Sicilian-Style Gelato

Learn how to make Sicilian-style gelato, an incredibly creamy Italian iced treat that uses cornstarch as a thickening agent. Learn how to turn this versatile homemade gelato base into a myriad of flavors!

3. How to Make Vegan Gelato

Get helpful tips and an easy recipe for making a silky smooth, rich-tasting vegan gelato base you can turn into a variety of delicious fruity treats, including a zesty, refreshing Mango and Passion Fruit Gelato.

4. Dark Chocolate Gelato

This indulgent dark chocolate gelato is for true chocoholics: a spoonful provides a rich, strong hit of cocoa, reminiscent of biting into a square of 70% chocolate.

5. Pistachio Gelato

The secret to outstanding pistachio gelato is homemade pistachio paste. Learn how to make it and churn an amazing Italian frozen treat!

6. White Chocolate, Basil, and Strawberry Gelato

This White Chocolate, Basil, and Strawberry Gelato combines two quintessential summer ingredients–strawberries and basil–in a silky smooth treat with a delicate, sweet flavor.

7. Rhubarb Gelato

In this blush pink Rhubarb Gelato, the bright flavor of rhubarb is balanced by the silky-rich homemade gelato base. It’s a memorably refreshing summer treat!

WATCH MY GELATO MASTERCLASS

8. Raspberry Rose Gelato

This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way.

9. Fresh Peach Gelato

This rich and creamy peach gelato highlights one of summer’s quintessential fruits to perfection: fresh peach puree is both mixed into the homemade gelato as well as rippled through it for a double dose of stone fruit sweetness.

10. Blueberry Gelato

This breathtakingly beautiful blueberry gelato is a silky-smooth treat that highlights the intense taste of the bright blue late-summer berry!

11. Cherry Ripple Gelato

Bursting with fresh fruit and juicy fruit puree, this cherry ripple gelato is the best treat to enjoy on a hot summer day.

12. Sweet Corn Gelato

This sweet corn gelato is a silky treat with an intriguing savory edge that gives you a delightful new reason to welcome corn season every summer!

13. Almond and Orange Gelato

This Almond and Orange Gelato combines zesty and juicy with toasty and nutty to create a surprisingly comforting, yet remarkable frozen treat. It will charm your taste buds at the first spoonful.

14. Gianduja Gelato (Milk Chocolate and Hazelnut Gelato)

This classic gianduja gelato made with real roasted hazelnuts and milk chocolate has a nutty sweetness that is reminiscent of childhood treats. An unforgettable dessert!

Bonus Frozen Treat: How to Make an Affogato

Affogato is the easiest Italian dessert you can make with your very own homemade gelato. Affogato is a delightful and refreshing coffee-based treat that is guaranteed to impress your guests. Find out how to make it!

The post 14 Irresistible Homemade Gelato Recipes appeared first on Food Nouveau.

Sicilian-Style Gelato (Dairy-Free, Vegan Options, VIDEO)

Marie Asselin — Thu, 16 Jun 2022 22:12:25 +0000

Learn how to make Sicilian-style gelato, an incredibly creamy Italian iced treat that uses cornstarch as a thickening agent. Learn how to turn this versatile gelato base into a myriad of flavors!

This post contains affiliate links. Full disclosure is at the bottom of the article.

Any good gelato starts with a silky-smooth, rich base. To make delicious homemade gelato, you can use classic gelato custard, which uses egg yolks as a thickening agent, or this Sicilian-style gelato base, which replaces egg yolks with cornstarch.

Gelato and ice cream both need a stabilizing ingredient to stay rich and smooth. Stabilizers in gelato prevent water from turning into ice crystals, which affect the texture of the frozen treat. Although “stabilizers” might sound technical and scary, they’re easy to find and as natural as can be: the most commonly used stabilizer is egg yolks, used in classic gelato and ice cream, but you can also use cornstarch, such as in this Sicilian-style gelato base.

Cornstarch in gelato? You read that right. According to Faith Willinger, a food writer based in Italy, using cornstarch to thicken gelato is a Sicilian tradition that was adopted to make gelato more digestible than the traditional egg yolk-based variety—something that became a necessity during scorching hot Sicilian summers.

I personally like to churn and enjoy gelato all year long, so anything that can make it more digestible all year long, I’m up for it! Sicilian-style gelato has a wonderfully silky, mouth-coating texture that I’ve come to prefer over traditional egg yolk-based gelato. It’s also significantly leaner—though, of course, not quite healthy because of the use of heavy cream. Considering the amount of gelato I consume over the course of a year … I’m happy to make and enjoy a treat that allows me to save a few calories with every bite.

VIDEO: See how to make Sicilian-style gelato on video

Helpful Tips for Making Sicilian-Style Gelato

Is Sicilian-style gelato easier to make than classic gelato?

Classic gelato is made with a custard that is thickened with egg yolks. This French technique requires you to carefully warm up the egg yolks with hot liquid, which can be tricky: cook the egg yolks too quickly or over too-high heat and they will scramble and spoil your custard.

Sicilian-style gelato foregoes the use of egg yolks, which means all you need to do is warm up the liquids, whisk in the sugar and cornstarch mixture, stir until thick, and you’re done. In other words, yes, Sicilian-style gelato is quicker and easier to make than regular, egg yolk-based gelato. It’s basically foolproof!

Why does this Sicilian-style gelato recipe use an egg yolk?

The extra egg yolk is a trick that I’ve adopted over years of making Sicilian-style gelato. Adding just the one egg yolk at the end of the cooking process (as opposed to the five egg yolks required in the classic recipe) adds just a tiny bit of richness to the texture of the gelato to make it totally irresistible. It’s the best of both worlds, in my humble opinion.

If you want to make an eggless gelato, rest assured: the egg yolk included in my Sicilian-style gelato recipe is optional. You can substitute it with ½ tablespoon (4 g) of extra cornstarch instead.

Rhubarb gelato, make with a Sicilian-style gelato base

What makes gelato different from ice cream?

Gelato is not just a fancy name for ice cream? Here’s what makes gelato unique:

Gelato contains less fat than ice cream. Ice cream’s main ingredient is cream, whereas gelato is made mainly from milk. Some gelato recipes use a small quantity of cream, and some use only milk. Gelato also usually uses fewer egg yolks than custard-based ice cream, although that depends on the recipe. Fat coats the tongue in a lovely, silky way, but it also tends to mute flavors. Gelato’s lower fat content could explain why people tend to find its taste brighter and more intense. The flavors come through more directly than when they’re blended with heavy cream.
Gelato has a denser texture than ice cream. Gelato is churned at a slower speed than ice cream, which means that the finished product contains less air than ice cream, creating the dense texture of gelato.
Gelato is served at warmer temperatures than ice cream. Storing gelato at warmer temperatures makes it softer, providing its signature silky texture. Ice-cold treats numb the tongue, but because gelato is served soft, you feel like you’re having a richer treat than its fat content indicates. The warmer serving temperature also allows the flavors to come through better.

Raspberry Rose Gelato, made with a Sicilian-style gelato base

Do you need an ice cream maker to make Sicilian-style gelato?

Yes, to produce the silky, rich texture of authentic Italian gelato, you do need an ice cream maker. An ice cream maker freezes the custard slowly while continually mixing it, creating a super-fine texture free of ice crystals or harder chunks. Some companies now offer specialty appliances labeled as gelato makers, but all ice cream makers on the market churn at a much slower speed than commercial ice cream makers, which makes them perfectly suited for making gelato.

The ingredients you need to make Sicilian-style gelato

To make Sicilian-style gelato, you need only 4 basic ingredients: heavy cream, milk, sugar, and cornstarch. In my recipe, I add one egg yolk (here’s why), but it is optional. You can then add a vanilla bean or vanilla extract to produce an outstanding vanilla gelato, or incorporate other flavorings to create a myriad of amazing gelato flavors, from dark chocolate, to pistachio, to blueberry, and even sweet corn.

Using the best quality ingredients will produce the most flavorful gelato. Use the freshest whole milk and cream as well as top-quality flavorings, such as vanilla beans or pure vanilla extract. If you’re making fruit varieties, use seasonally fresh, perfectly ripe fruits or top-quality fruit purees. I don’t recommend using skim or partially skimmed milk because the texture and taste simply won’t be the same.

If you’re lactose intolerant, you can substitute lactose-free milk and cream. Want to make vegan gelato? I’ve got you covered.

Can I use this Sicilian-style gelato as a base to create other flavors of gelato?

Yes you can, and in fact, you should! Almost all of my gelato recipes start with either the classic gelato base or this Sicilian-style gelato base. This Sicilian-style gelato has become my favorite base to make all flavors of gelato, but especially fruity ones. Check out all my gelato recipes to find out where this Sicilian-Style Gelato can take you!

Cherry Ripple Gelato, made with a Sicilian-style gelato base

How to make vegan gelato

I developed a recipe to make a rich-tasting vegan gelato base, which you can use as a substitute in any recipe that requires a classic gelato base. My vegan gelato recipe was inspired by this Sicilian-Style gelato base, which already cuts out eggs from the equation. I went further and tested all types of plant milk and cream to find out the combination that produces the very best vegan gelato. The article includes instructions to make delightful Mango and Passion Fruit Gelato. Get my recipe and instructions for making vegan gelato right here.

Vegan gelato flavored with mango and passionfruit

How to serve homemade gelato

Last but not least, here’s an important serving tip. Because home freezers are set to very low temperatures, make sure you always take your gelato out of the freezer 10 to 15 minutes before serving it. That will not only make it easier to serve—gelato’s lower fat content means it freezes rock hard—but also soften it to a consistency closer to what you would enjoy at a gelati bar, waking up the flavors and giving it the luxurious texture that is so easy to fall in love with.

WATCH MY GELATO MASTERCLASS

Sicilian-Style Gelato

Learn how to make Sicilian-style gelato, an incredibly creamy Italian iced treat that uses cornstarch as a thickening agent. Learn how to turn this versatile gelato base into a myriad of flavors!

Course Dessert

Cuisine Italian

Keyword Frozen Dessert, Gelato, How-To, Ice Cream, Sicilian Gelato

Prep Time 15

Cook Time 10

Cooling + Freezing Time 4

Servings quart (4 cups/1L)

Author Marie Asselin

Ingredients

2 cups milk, preferably whole (3.25% m.f.) or partly skimmed (2% m.f.)
1 cup heavy cream (35% m.f.)
1 vanilla bean split lengthwise (optional, use only to make vanilla bean gelato, or if instructed by the recipe you’re making)
¾ cup granulated sugar
2 tbsp cornstarch
1 large egg yolk, or ½ tablespoon (4 g) extra cornstarch

US Customary - Metric

Instructions

In a medium saucepan, pour 1 cup (250 ml) of the milk and all of the cream, then add the split vanilla bean, if using. Warm over medium heat until it just starts to bubble around the edge (no need to bring it to a boil).
Meanwhile, in a small bowl, whisk the remaining 1 cup (250 ml) milk, sugar, and cornstarch together. Remove the saucepan with the hot milk from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved and the mixture thickens slightly, 6 to 8 minutes.
Place the egg yolk in a medium bowl and whisk until pale and thickened, 30 seconds to 1 minute. Temper the egg yolk by slowly pouring one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine.
Remove from the heat. Pour into an airtight container. (Leave the vanilla bean into the gelato custard while it cools.) Let cool to room temperature, then refrigerate for a few hours, or preferably overnight.
The Sicilian-style gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
Fish the vanilla bean out of the custard and discard.
Strain the Sicilian-style gelato base to produce the smoothest texture. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
STORAGE: Transfer the gelato to an airtight container and freeze until firm, about two hours.
Homemade Sicilian-style gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
SERVING: Always take Sicilian-style gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
MAKE IT DAIRY FREE: Substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

Video

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Sicilian-Style Gelato (Dairy-Free, Vegan Options, VIDEO) appeared first on Food Nouveau.

24 Meringue Dessert Recipes to Impress Your Guests

Marie Asselin — Fri, 08 Apr 2022 01:15:56 +0000

Irresistible meringue desserts are a delicate combination of crunchy and gooey sweetness. These 24 spectacular meringue dessert recipes are guaranteed to be the highlight of any gathering!

When we hear the word meringue, our thoughts always seem to go immediately to lemon meringue pie. And who can blame us? Lemon meringue pie is one of my all-time favorite desserts! (And I make an incredibly fabulous one, if I do say so myself—there’s a link to the recipe below!)

But there are so many other ways to enjoy the sweet delights of a meringue, and I’ve got 24 meringue dessert recipes collected here to get you inspired. Who can resist a light, crunchy but chewy pavlova dressed with fresh berries or citrus fruits? Big or little, they’re perfect for spring and summer gatherings.

Meringue is a delectable way to finish off adorable cupcakes or a decadent cheesecake. You can top a lemon loaf or a creamy banana pudding or use meringue as your base for your preferred fruit curd.

Tiny, perfect meringues in an array of flavors can be packaged with a bow to make a sweet homemade gift. Or, use them to top a gorgeous layer cake or add them to the delightfully messy swirl of a colorful Eton mess.

If you want to try something a little more adventurous, make some lemon meringue ice cream, a meringue and chocolate cream sandwich or s’mores baked Alaska. There is no end to the sweet meringue desserts you can create!

1. Lemon and Olive Oil Cake with Toasted Meringue

by Food Nouveau

This tender and aromatic lemon and olive oil cake is the perfect snack, any time of day. The sweet toasted meringue topping turns the loaf into a showstopping dessert!

2. Key Lime Pie Cake

by Liv for Cake

Classic key lime pie transformed into a delicious Key Lime Pie Cake! This graham cracker cake is topped with light-as-air sweet meringue, tart key lime curd, and a crunchy graham cracker crumble. A spectacular treat for all fans of meringue dessert recipes!

3. Meringue Cake with Roasted Pears

by Zoë Bakes

This gluten-free meringue cake combines a soft cake layer with a pillowy meringue topping and aromatic roasted pears. Who needs frosting when you can have meringue instead?

4. Earl Gray Meringue Cake

by Vikalinka

The recipe for this Earl Grey Meringue Cake is something you need to have for a special occasion. Just imagine baking this beauty for someone’s birthday or anniversary!

5. Passion Fruit Meringue Cheesecake

by Zoë Bakes

What’s better than cheesecake? A meringue-topped cheesecake! This masterpiece of a cake is infused with the tart, aromatic flavor of passion fruits. It’s an irresistible cake that will leave your guests speechless!

6. No-Bake Strawberry Meringue Cheesecake

by Vikalinka

Any and all festive tables need this strawberry meringue cheesecake! This no-bake meringue dessert recipe is perfect if you are not a baker but love your sweet treats.

7. S’Mores Cupcakes

by Boston Girl Bakes

These s’mores cupcakes combine a dark rich chocolate cupcake with a graham cracker bottom and homemade toasted marshmallow meringue frosting! This meringue dessert recipe is guaranteed to disappear from your dessert table in a blink.

8. Lemon Meringue Cupcakes

by Food Nouveau

These lemon meringue cupcakes are a twist on the popular classic, zesty pie. This meringue dessert recipe will brighten any and all parties, from birthdays to showers!

9. Lemon Meringue Pie

by Food Nouveau

This Lemon Meringue Pie recipe creates a truly memorable dessert: the easy, cookie-like hazelnut crust combined with the zesty filling and creamy meringue will delight all fans of this classic dessert. Helpful tips and how-to video included!

10. Chocolate Meringue Pie

by Food Nouveau

This fluffy, dreamy Chocolate Meringue Pie will bring you to cloud nine. The sweet meringue contrasts beautifully with the bitter, creamy filling, making each bite an unforgettable delight.

11. Classic Pavlova

by The Bake School

Learn how to make classic pavlova with this meringue dessert recipe. A pavlova is a one-layer cake made from a meringue that is crispy on the outside and marshmallowy inside, topped with raspberries, lemon curd, and lots of whipped cream.

12. Mini Citrus Pavlovas

by Simple Bites

These Mini Citrus Pavlovas make the prettiest springtime dessert! You will need to prepare the mini meringue bases for several hours or the night before serving so they have time to dry. Once assembled, the pavlovas are best enjoyed at once—but let me tell you, none of your guests will complain about that!

13. Strawberry and Rose Eton Mess

by What a Girl Eats

Eton mess is an easy, traditional English dessert with crushed meringues, fresh berries, and whipped cream. This version is infused with the elegant aroma of roses. It’s the perfect meringue dessert recipe to showcase sweet summer strawberries!

14. Cranberry Orange Eton Mess

by Simple Bites

This simple and elegant meringue dessert recipe combines soft whipped cream, crunchy meringues, and juicy fruits. This is a great holiday dessert as is, but you can also substitute your favorite, seasonal fresh fruits to enjoy it year-round!

15. Banana Pudding

by What the Fork

This simple homemade Banana Pudding topped with meringue is easy to make and it’s gluten-free! This fuss-free meringue dessert recipe will make the whole family happy.

16. Vegan Meringue Nests with Lemon Passion Fruit Curd

by Addicted to Dates

Delicious vegan meringue nests with vegan lemon passion fruit curd. These egg-free mini pavlovas are made using aquafaba and are perfect served with dairy-free cream.

17. S’mores Baked Alaska

by Liv for Cake

This S’mores Baked Alaska is a modern-day version of an old classic. This meringue dessert recipe combines a fun retro frozen dessert with your favorite campfire treat!

18. Lemon Meringue Ice Cream

by Baked the Blog

This dreamy lemon meringue ice cream is just as unexpected as it is irresistible! This meringue dessert recipe combines a velvety lemon base, crumbled meringue pieces, and swirls of tart lemon curd.

19. Merveilleux (Meringue and Chocolate Cream Sandwich Pastries)

by Pardon Your French

A Merveilleux is a French dessert that offers a flawless marriage of textures: crispy-melt-in-your-mouth meringues wrapped in fluffy chocolate cream and covered in crunchy chocolate shards.

20. Crispy Maple Meringues

by Food Nouveau

These cute bite-sized maple meringues are super crisp, but instantly melt in the mouth and release their delightful aroma. This meringue dessert recipe makes for an utterly irresistible edible gift!

21. Meringue Cookies

by BellyFull

These lovely little meringue cookies are light and airy, crisp, delicate, and perfectly sweet, plus naturally gluten-free and low-calorie. They’re so easy to make, delicious with a cup of coffee, and look beautiful on a cookie tray if entertaining. Follow these simple steps and read the tips for flawless meringue cookies every time!

The post 24 Meringue Dessert Recipes to Impress Your Guests appeared first on Food Nouveau.