Nutty Hot Babes Gelato Sundae Food

ITALIAN HOT FUDGE SUNDAE

Steps:

• Bring 2/3 cup of cream and espresso to a simmer in a heavy medium saucepan. Remove from the heat. Add the chocolate and stir until the chocolate melts and the sauce is smooth.
• Beat the remaining 1 cup of cream, adding powdered sugar 1 tablespoon at a time, and almond extract in a large bowl until soft peaks form. Scoop the ice cream into bowls. Top with the warm fudge sauce, whipped sweetened cream, and nuts.

CLASSIC HOT FUDGE SUNDAE

Steps:

• In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
• Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
• For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
• Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

ITALIAN GELATO SUNDAES WITH NUTELLA

Steps:

• Place a scoop of gelato into each chilled bowl. Spoon a dollop of Nutella over each and top with another scoop or two of gelato. Top as desired.

SIMPLE MARINADE AND RUB FOR FISH

Steps:

• Sprinkle your fish with salt and pepper, to taste.
• Place your fish in a bowl, or large ziplock bag, along with the wine, rosemary leaves and garlic. Marinate the fish for at least 1 hour.
• Drain the fish, reserving the marinade.
• Brush the skillet with some olive oil and heat it to med. to med. high.
• Sprinkle and rub the fish with a dusting of breadcrumbs before cooking the fish on the stovetop.
• Cook fish on both sides, while basting with reserved marinade. Cook until the fish flakes easily with a fork (about 10-15 minute depending on your heat).
• Whisk the rest of the oil with the lemon juice and capers, then pour over the fish and cook for a few more minutes.