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The flavours are very pure, so make sure you use high quality gelato or ice cream as well as rich chocolate and good glacé fruit.
The recipe is inspired by a traditional Sicilian dessert, first created in the Middle Ages. Liqueur soaked sponge is topped with ricotta cheese, enriched with nuts and candied fruit, and finished with a layer of marzipan.
I much prefer the ice cream version instead.
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Anna’s very own recipe. Serves 5.
Ingredients:
¼ cup flaked almonds, toasted & chopped
100g dark chocolate (70% cocoa), grated finely
200g mixed glace fruit, chopped into tiny pieces
1 litre excellent quality vanilla gelato (or ice cream)
Chopped, toasted almond flakes for garnish
Method:
1. Soften gelato for 10 minutes
2. Mix ingredients together until complete combined.
3. Return to container and refreeze for 1-2hrs before serving. Garnish with some chopped, toasted almond flakes.
Variations: you might like to add a pinch of cinnamon or 35ml Cointreau. You could also use chocolate gelato instead of vanilla.
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Bloggers are invited to submit their favourite Italian recipes for this event, but I think that's impossible because there are just too many wonderful Italian dishes to play favourites!
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This is out of this world!
ReplyDeleteThanks for joining us for our festa, Anna :)
Thanks Anna, for this delicious contribution to our Festa! Wow, this sounds sooo good! I can't wait to try it!
ReplyDeleteThat looks so creamy & delicious!
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