From ice-cream sandwiches to boozy, fizzing beverages, the popular gelato purveyors share a selection of fun gelato-based recipes, and put their spin on a classic banana split sundae.
Ingredients
400g frozen raspberries, thawed
100g sugar
2 kaffir lime leaves, chopped
500ml water
Coconut lychee gelato, to serve
Method
Put all ingredients (excluding gelato) in a blender and blend together. Allow to infuse in the fridge for 4 hours.
Pass the mixture through a fine sieve and reserve liquid.
Using a soda stream, charge as per manufacturer's instructions, add liquid and chill in the fridge for an hour.
To serve, place a large scoop of coconut lychee gelato in a tall glass and top with the soda mixture. Stir together until it becomes foamy and colourful.
Serves 3
BRULEE BANANA
1 banana
20g sugar
Cut a banana lengthways down the middle, cover with sugar and torch with a blowtorch until a caramel crust has formed.
VANILLA CREME CHANTILLY
100g cream
20g sugar
½ a vanilla bean, scraped
Place all ingredients in a mixer and whip on a medium to high speed until firm peaks form.
PEANUT NOUGATINE
350g peanuts
300g sugar
250g liquid glucose
20g water
4g pectin Jaune
Melt all the sugar and incorporate the peanuts. Pour onto a tray and place in the oven at 180C until caramelised. Cool down and break into pieces.
SMOKED CHOCOLATE GANACHE
200g cream
125g dark chocolate (55 per cent cocoa)
2 drops liquid smoke
In a saucepan over a low heat, bring the cream to the boil. Pour the hot cream over the chocolate and mix until it is well incorporated. Add the smoke and serve warm.
Salted caramel gelato, to serve
Assemble the banana, scoops of salted caramel gelato, nougatine, chocolate ganache and creme chantilly in an oval-shaped dish.
Serves 2
45ml vodka
45ml Kahlua
100ml milk
3 scoops vanilla gelato
Place all ingredients in a blender and enjoy!
Serves 1
CHOC-CHOC PRETZEL COOKIE
225g softened butter
100g brown sugar
200g caster sugar
100g glucose
1 egg
60g melted dark chocolate
305g plain flour
165g cocoa powder
2g salt
70g chopped dark chocolate
100g pretzels
Milk chocolate with choc peanut fudge gelato, to serve
Place all ingredients (besides pretzels and gelato) in a mixer and mix until all have come together. Allow mixture to rest.
Roll out to 5mm thick and cut with cookie cutter into 11cm circles.
Place a pretzel on top of each cookie and bake for 11 minutes at 170C.
Allow cookies to cool, lay one cookie on plate upside down and place a scoop of milk chocolate peanut fudge gelato, place another cookie on top, sandwich together and devour.
Makes 10
BURNT HONEY CARAMEL
150g honey
50g salted butter
100ml cream
Brioche, to serve
Italian nougat gelato, to serve
Place honey in a saucepan and cook until 165°C.
Add chopped butter (be careful of splatter).
Add cream and slowly reduce to a quarter of its size.
To serve, toast brioche until golden. Place a large scoop of Italian nougat gelato on top and spoon over the warm burnt honey caramel.
Serves 2
Scoop up some of Gelato Messina's gelato with an Asian twist at the Night Noodle Markets. The Melbourne markets run until Sunday, November 30, as part of The Age Good Food Month, presented by Citi. See goodfoodmonth.com