Nutty Hot Babes Gelato Sundae Recipes

NUTTY HOT BABES GELATO SUNDAE

Steps:

• Combine milk, espresso powder, and sugar in a large saucepan.
• Heat just enough to dissolve the sugar and espresso powder.
• Remove from heat, add Amaretto and vanilla, and refrigerate at least 2 hours.
• combine mascarpone, cinnamon, and enough cream to give it a whipped cream consistency, sweeten to taste; set aside.
• Line 6 small bowls with oiled plastic wrap, with as few wrinkles as you can manage.
• Melt chocolate in a double boiler, over a slow simmer.
• Use as low a heat as you can to avoid taking the chocolate out of temper.
• Pour chocolate into lined bowls, and tilt to cover all sides with a sturdy layer.
• Refrigerate until ready to use.
• When ready to serve turn chocolate out of bowl, remove plastic wrap and place on a pretty plate.
• Freeze gelato in ice cream maker to manufacturers instructions.
• Make sure it is very cold going in, so the texture will be dense and creamy.
• Freeze gelato until firm enough to scoop. If you have a small machine, you may need to do this in two batches.
• Warm nutella in a double boiler, until it has the consistency of hot fudge.
• To serve, place a generous scoop of gelato into a chocolate bowl, drizzle with warm nutella, top with cinnamon mascarpone cream, and sprinkle with pistachios.

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.

SPUMONI SUNDAES WITH ESPRESSO HOT FUDGE SAUCE

Steps:

• Bring amaretto and preserves to boil in saucepan. Reduce heat to medium; boil gently until mixture is reduced to 3 tablespoons, stirring often, 3 to 4 minutes. Remove from heat. Add cherries; let soak at room temperature at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Bring 2/3 cup cream, honey, and espresso powder to simmer in another small saucepan over medium heat. Remove from heat. Add chocolate and butter; whisk until smooth. DO AHEAD: Fudge sauce can be made 1 day ahead. Cover and chill. Rewarm just until pourable before using.
• Spoon 1 tablespoon fudge sauce into each of 6 dessert glasses. Add 1 scoop pistachio gelato and 1 scoop vanilla gelato to each glass. Drizzle 1 tablespoon fudge sauce over gelato on each. Top with whipped cream, cherry mixture, and pistachios.

CHOCOLATE BAILEY MARTINI BY BISTRO BOND BABES

Steps:

• Add Bailey's, vodka and chocolate syrup to shaker filled with ice and shake - do NOT stir - vigorously while wearing a skimpy bikini and do your best to look hot while shaking. At this point you may have to suck in your tummy.
• Pour into chilled martini glasses.
• Grate a bit of chocolate on top.
• Serve to your Bond or Bond-to-be or pour for yourself because you are a Bond Babe, too.