Di Lorenzo Pistacchio milkshake is a rich grown-up version of the springtime dessert that you can easily prepare with just few ingredients.
3 scoops Di Lorenzo Fiordilatte gelato
1/2 cup whole milk
1/4 cup pistachio butter*
2-3 drops green food coloring (optional)
1 tablespoon chopped pistachios
Step 1) Combine Di Lorenzo Fiordilatte gelato, milk, pistachio butter*, and food coloring (if using) in a blender and pulse on high until the mixture is smooth.
*If you cannot find pistachio butter at the grocery store, you can make your own by combining 1 cup of pistachios, 1 tablespoon of light vegetable oil, and a pinch of sea salt in a food processor and pulsing until smooth.
Step 2) Pour into a tall, clear glass. Garnish with cream and chopped pistachios and/or a sprig of mint.
Fried gelato is a treat that involves what seems impossible: placing a frozen treat into boiling oil and keeping it intact. Fortunately, the impossible works and the result is a truly delicious indulgence that is ideal for dessert, parties and festivals alike. Ingredients:
1 liter Di Lorenzo gelato (any flavor)
Crushed cereal, such as corn flakes, frosted flakes, cinnamon squares, or puffed rice
Flour (a small bowl of it, approx 1/2 cup)
Oil (use an unflavoured oil that has a high heat point)
2 eggs (beaten in a bowl large enough for dipping)
Cinnamon and/or sugar (optional)
Step 1) Prepare the two baking sheets by lining with a silicon liner or parchment paper. Then place the sheets in the freezer for half an hour prior to making the gelato balls.
Step 2) Scoop symmetrical balls of Di Lorenzo gelato. Try to make each scoop about as large as your fist. Make as many scoops as will fit on the baking sheets.
Step 3) Harden the scooped gelato balls in the freezer. Place the sheets of gelato balls into the freezer and leave them there for at least 30 minutes and up to two hours.
Step 4) Set out the bowls for dipping. Place a bowl of flour, a bowl of beaten egg and a bowl of crushed cereal or fine cookie/cracker crumbs in the workspace, in a formation that makes it easy to dip in order.
Step 5) Coat the gelato. Remove the balls from the freezer.
Step 6) Roll each gelato ball first in the flour bowl. A little flour over each ball provides increased strength.
Step 7) Roll each gelato ball in the beaten egg.
Step 8) Lastly, roll each ball around in the crushed cereal. For a tastier treat, you can add cinnamon and sugar to the crushed cereal.
Step 9) Place the gelato balls back on the baking sheets, then back in the freezer. Freeze for at least two hours before frying.
Step 10) Fry the coated gelato balls. Heat up the oil until it shimmers – approx 185C or 364F. Fry the gelato balls in batches two at a time to avoid reducing the temperature of the oil. A low temperature won’t fry them crisply. Fry until each ball turns a light/golden brown all over. Remove as soon as it’s done.
Step 11) Serve the Di Lorenzo gelato balls. Serve immediately after frying, with chocolate or caramel sauce or other favorite sauce. If you’d like the dessert to be colder, place it back into the freezer for a few more minutes after it’s fried, then pull out and serve a little colder.
Step 1) Put all the sweetened condensed milk, chocolate chips, and peanut butter into a saucepan and put it on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready. When everything has melted add 3 to 4 tablespoons of boiling water to thin the sauce.
Step 2) Get out 4 sundae glasses and put a scoop of Di Lorenzo Nocciola gelato in each, followed by 1 of the Di Lorenzo Cioccolato gelato and then another of Di Lorenzo Fiordilatte gelato.
Step 3) Pour over some chocolate peanut butter fudge sauce and sprinkle with salted peanuts.
Step 4) Stick a chocolate cigar cookie in each sundae glass, hand them round and wait for people to weep with gratitude.
Fresh cherries are, of course, great fresh. But cooking them can deepen, and even improve their flavor.
Try this cherry compote recipe that goes perfectly with Di Lorenzo Fiordilatte gelato.
4 cups cherries, pitted
1 tablespoon sugar, or more as needed
2 to 3 tablespoons dark rum
Special equipment: A long-handled lighter
4 cups Di Lorenzo Fiordilatte gelato
Step 1) Combine the cherries, 1/2 cup water and the sugar in a 2-quart saucepan and bring to a bare simmer over medium heat. Stir to allow the sugar to melt.
Step 2) Cook the compote until the ingredients combine and the cherries just begin to break up, 7 to 10 minutes. Depending on the ripeness of your cherries you may want to cook them longer.
Step 3) Remove the pan from the heat and add the rum. Ignite the compote safely with a long-handled lighter and return to the stovetop to flambe and cook off the alcohol.
Step 4) Serve Di Lorenzo Fiordilatte gelato with the warm compote.
Step 1) In a bowl just big enough to dip the taco shells in, microwave enough chocolate chips so the top third of the shell will get coated when dipped.
Step 2) Spread chopped peanuts onto a plate.
Step 3) Dip the taco shells upside down into the melted chocolate, rocking back and forth to evenly coat. Using your finger, spread the chocolate down the shell slightly on the inside and outside.
Step 4) Immediately press each side of shell into chopped peanuts. Refrigerate until chocolate is set.
Step 5) When chocolate is set, remove Di Lorenzo Fiordilatte gelato from the freezer and let soften so that it can be easily spooned into the taco shells.
Step 6) Drizzle chocolate syrup into the bottom on the taco shell, then fill shells carefully with gelato. Top gelato with chopped nuts.
Step 7) Put choco tacos in the freezer to let gelato refreeze.
Step 1) Let the Di Lorenzo Fiordilatte gelato soften slightly at room temperature for about 10 minutes. Evenly spread it on the bottom of an 8-inch springform pan; freeze until hardened, about 30 minutes.
Step 2) Arrange the fig cookies in an even layer over the gelato (don’t press them down into it) so they fit snugly together, cutting to fit if necessary.
Step 3) Meanwhile, let the Di Lorenzo Pistachio gelato sit at room temperature for about 10 minutes. Evenly spread it over the cookies. Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight.
Step 4) When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes.
Step 5) Meanwhile, whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar. Run a knife around the cake edge, and remove the springform collar.
Step 6) Top with the whipped cream, and sprinkle with the pistachios.
We are very happy that United Nations have finally decided to include gelato in the official UN Italian Identity Profile.
UN Identity Profile Commission is a section of United Nations dedicated to definition and preservation of national and other identities. It currently manages definitions of some 1,400 identities, such as Russian, Surfer, French Wine Lover. Italian Identity was one of early additions and is one of the most complex ones.
For example, Italian Identity, which includes some 50 other identities such as Sicilian Parents, Rome Driver, Venetian, includes many well known Italian characteristics: pasta lover, soccer lover, and wine connoisseur. However, it was not until today that UN Identity Profile Commission has finally decided to include gelato as a characteristic of the Italian Identity.
As promoters and manufacturers of one of the most Italian gelatos in the world (764% Italian gelato) – Di Lorenzo gelato – we are very happy that gelato has officially became part of the Italian Identity 🙂
Published chef, food blogger (theprizeofcooking.com) and award-winning food champion Kim Banick gave us some culinary suggestions for how she would use Di Lorenzo gelato in her cuisine.
1. What is your favorite gelato flavor combination that you would put on your regular menu?
I would choose Nocciola and Cioccolato, yum.
2. How would you combine your gelato flavor of choice in a winter dessert recipe (hot/cold combination)?
Well the one I created is definitely a cold winter dessert with chestnuts being of the season. But I would also pair Di Lorenzo Fiordilatte gelato with warm baked desserts/cakes; carrot spice cake, gingerbread, or apple butternut crumble. As much I like to go big and out of the box with my recipes, I believe that this quality of gelato needs to shine in the recipe.
3. What is the right criteria to follow when choosing gelato for dessert recipes?
The creativity of using gelato in dessert recipes is vast but I would concentrate on flavor choices that coincide with the seasons; spices, fruits and traditions of that season. Then next, I would be careful to not mask the gelato within too many other ingredients.
Ingredients for 6 servings:
14 tablespoons cup heavy cream, divided
3 ounces semi-sweet chocolate
1/4 cup chocolate liqueur (Crème de Cocoa)
4 ounces cream cheese, room temperature
1 3/4 cup plus 1 tablespoon sugar, divided
¼ cup plus 2 tablespoons water
½ teaspoon plus a pinch of kosher salt
14-15 ounce jar of roasted and peeled chestnuts, divided, see note below
7 ounce package premade waffle cones
10 tablespoons salted butter, divided
1 liter carton Di Lorenzo Fiordilatte gelato
6 mini springform pans
Step 1) Begin by churning the gelato according to your ice cream/gelato machine, when gelato is set, transfer to a storage container and freeze until assembly of the dessert.
Step 2) Preheat oven to 350 degrees and spray the bottom of each springform pan with cooking spray. In a food processor, pulse the waffle cones and 1 tablespoon of sugar until they are a fine crumb. Add in 6 tablespoons of melted butter and pulse until blended. Divide and press the waffle crumbs into the bottom of the 6 springform pans.
Arrange the pans onto a baking sheet and bake in the oven for 7 minutes then cool on a wire rack. The crust will continue to set up after it cools.
Step 3) While the crust is baking, melt and blend together the chocolate, 6 tablespoons of cream and liqueur over medium heat. Once melted, remove the chocolate liqueur sauce from the heat and set aside.
Step 4) When making the salted caramel sauce, make sure you have time to pay close attention to the pan.
In a medium- large saucepan, bring to a boil 1 ½ cups sugar and ¼ cup plus 2 tablespoons of water. Continue cooking the dissolved sugar mixture until it begins to turn a golden amber color. This can take 5-8 minutes. You can use a candy thermometer for this step which most likely will read near 340-350 degrees. But the sugar mixture can turn dark very quickly so be prepared to move onto the next step if starts to turn to a golden amber before the temperature hits its mark.
Step 5) Once the sugar mixture has reached a golden amber color, lower the heat to the lowest setting and carefully add 4 tablespoons of butter. The liquid will bubble and rise up. Continue stirring and then add in the remaining heavy cream (1/2 cup) and kosher salt. Stir for several minutes until the caramel sauce is smooth and golden brown. Remove from the heat and set aside to cool.
Step 6) In a food processor, blend together the cream cheese, ¼ cup of sugar, pinch of salt and ¾ cup of whole jarred chestnuts. Pack the measuring cup tightly with chestnuts!! When the cream cheese mixture is smooth, scrape it out into a mixing bowl. Stir in ½ of the chocolate liqueur sauce to the cream cheese mixture. Leave the remaining ½ of chocolate liqueur sauce for a finishing drizzle.
Step 7) Prepare the remaining chestnuts by pulling out 6 whole chestnuts to place on the top of the desserts. The rest of the chestnuts can be chopped to sprinkle over the caramel sauce.
Step 8) When all of the components are ready, you can begin to build your cheesecake dessert. Start by taking your gelato out of the freezer, next divide and spread the chocolate cream cheese chestnut filling over the waffle crust. Layer each springform with a portion of gelato that will fill the springform to near the top. Pour on some of the caramel sauce and sprinkle with the chopped chestnuts.
Step 9) Freeze all of the pans. When ready to serve, remove the pans from the freezer and allow to set at room temperature for several minutes. Warm the chocolate liqueur sauce in the microwave or saucepan and transfer into a piping bag or plastic storage bag that has a corner snipped. Unmold the dessert and drizzle with the remaining chocolate liqueur sauce and top with a whole chestnut!