CHOCOLATE-HAZELNUT GELATO
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield 6 to 8 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
- Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
- Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
GIANDUIA GELATO
Provided by Andrea Albin
Categories Milk/Cream Chocolate Valentine's Day Mother's Day Frozen Dessert Hazelnut Gourmet
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- Pulse hazelnuts with sugar and salt in a food processor until finely ground. Transfer to a heavy medium saucepan with milk and bring just to a boil, stirring occasionally. Remove from heat and let steep, covered, 20 minutes.
- Strain mixture through a fine-mesh sieve into a bowl, then return to cleaned saucepan.
- Put 1/4 cup milk mixture in a small bowl and whisk in cornstarch. Return to saucepan, then boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 6 hours.
- Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
GIANDUJA CREAM
This recipe for gianduja cream is courtesy of Michael Laiskonis.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Number Of Ingredients 10
Steps:
- In a medium saucepan heat sugar and 2 tablespoons water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until caramel mixture becomes golden amber in color.
- Meanwhile, gently warm 1 cup heavy cream in a small saucepan over medium heat. Pour warmed cream over caramel and add star anise and orange zest. Remove from heat and cover; let stand for 10 minutes. Soak gelatin sheet in very cold water, until softened, 5 to 10 minutes.
- Remove lid from saucepan, return to low heat, and whisk egg yolk into caramel mixture. Squeeze gelatin to remove excess water and add to caramel mixture; continue whisking until mixture has thickened slightly. Remove from heat and whisk in the gianduja; strain mixture through a fine mesh sieve set over a medium bowl.
- Divide mixture between six 3-ounce glass cups; transfer to a refrigerator and chill until set, 2 to 3 hours.
- To serve, garnish cream with whipped cream, hazelnuts, and honey.
GIANDUIA
Many of you may know this chocolate hazelnut spread by another brand name but believe us, it's much better when you make your own. Hand-decorated jars packed with this delicious recipe make perfect holiday gifts!
Provided by Canal House
Categories condiment
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool completely.Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often.If serving the Gianduia immediately, place your bread in a 350 degrees F oven for 12 minutes.
- Grind the hazelnuts with the sugar in a food processor to a fairly smooth, buttery paste.
- Once the chocolate is completely melted, remove it from the heat and whisk in the cream and butter. Stir in the ground hazelnuts. The gianduia will thicken and become soft and peanut butter-like as it cools. Pour the mixture into small jars, or store in a container with a tight-fitting lid.
- Serve the gianduia with rustic slices of buttered toast.
CHOCOLATE GIANDUIA MARTINI
A nice twist on the typical chocolate martini. This drink replaces the chocolate liqueur which is normally an ingredient in chocolate martinis with gianduia liqueur. The gianduia liqueur I used was imported from Italy and it contains chocolate and hazelnut flavoring, cream, and grappa. Also, you may want to keep the vodka in the fridge or freezer to ensure an ideal temperature.
Provided by Canadian_in_the_Bay
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Fill cocktail shaker with ice.
- Pour ingredients into the cocktail shaker and shake it up.
- Strain mix into cold martini glasses.
Nutrition Facts : Calories 96.3, Sodium 0.4
GIANDUIA ICE CREAM
Categories Chocolate Frozen Dessert Hazelnut Gourmet
Yield Makes about 1 quart
Number Of Ingredients 9
Steps:
- Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with hazelnut butter, stirring until smooth. Remove top of double boiler or bowl from heat.
- Split vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add pod, milk, and cream and bring mixture to a simmer over moderate heat. Remove pan from heat.
- In a large bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to egg mixture in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly until a thermometer registers 170° F. (do not let the custard boil or it will curdle.)
- Pour custard through a sieve into a clean bowl and stir in chocolate mixture until combined well. Chill custard, its surface covered with plastic wrap, until cold, at least 1 hour, and up to 1 day.
- Serve ice cream sprinkled with hazelnuts.
- Or available for purchase from Dundee Orchards, P.O. Box 327, Dundee, OR 97115, (503) 538-8105.
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- Scatter the hazelnuts on a baking sheet and toast until deep golden brown, 10 to 15 minutes. Tip the hazelnuts onto a plate to cool.
- Measure 1 cup hazelnuts, coarsely chop them, and set aside. Finely grind the remaining 2 cups hazelnuts in a food processor. Pour the milk and cream into a saucepan and bring to a simmer over medium heat. Remove the pan from the heat, stir in the finely ground hazelnuts, and let steep for 1 hour.
- Strain the nut mixture through a fine-mesh sieve into another saucepan, pressing on the solids before discarding them. Add 1/2 cup sugar and bring to a simmer over medium heat, stirring until the sugar dissolves.
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- To toast hazelnuts, preheat oven to 350 degrees F and arrange hazelnut in single layer on baking sheet. Bake for 5 minutes, stir, then another 5 minutes. Remove from oven and let rest until cool enough to be handled. Place hazelnuts in a kitchen towel and rub to remove the skins. Place in food processor and pulse until finely chopped.
- In a medium saucepan, whisk together milk, 1 cup cream, sugar, and salt over medium heat. Once heated, but not boiling, add hazelnuts. Cover and let rest for 1 1/2 hours.
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- Strain the hazelnut milk back into medium saucepan, squeezing the solids to get as much liquid as possible. Discard the solids. Place the saucepan back over medium heat.
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