Thursday July 22, 2010
The Sweet Temptation of Summer Gelato
Tomato, Basil, Ricotta Gelato / Avocado Gelato
Gelato is said to have been created in the 16th century when the creamy dessert appeared at the court of Caterina dei Medici. Over the next four centuries the art of making this creamy dessert was passed on from father to son. Eventually, as Italians emigrated throughout the world, a love for gelato was transported to many countries around the world.
Gianduja / Hazelnut Gelato
To make the PERFECT Gelato, it is worth spending a little time to get the theoretical and chemical combinations that are indispensable for perfecting this seduction summer treat. However, as with any element of creativity--it is best to experiment with your personal preferences to create your very own signature gelato dish.
Toasted Coconut Gelato / Chocolate Gelato
Here are a few selections of home-made Gelato from fellow blogger's and recipe sites that sound perfectly divine!
Chocolate Gelato - Epicurious.com
Gianduja or Hazelnut Gelato- TwoPeasandTheirPod.com
Toasted Coconut - Food52.com
And for the more adventurous....
Avocado Gelato - Epicurious.com
Tomato, Basil and Ricotta Gelato - Epicurious.com