Strawberry Gelato With Balsamic Drizzle Recipes

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CAPRESE SKEWERS WITH PLUM BALSAMIC DRIZZLE



Caprese Skewers with Plum Balsamic Drizzle image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h35m

Yield 20 servings

Number Of Ingredients 8

20 bocconcini (mozzarella balls)
1 cup extra-virgin olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
One 15-ounce jar plum preserves
1 cup balsamic vinegar
20 fresh rosemary sprigs
2 pints grape tomatoes

Steps:

  • Put the bocconcini in a large bowl with the olive oil, red pepper flakes and some salt and pepper. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.
  • In a food processor or blender, puree the plums with the balsamic vinegar until smooth. Pour the mixture into a medium pot and bring to a boil over medium-high heat. Turn the heat down to simmer and cook until the mixture has reduced by about half, several minutes. It should be fairly thick, but remember, it will continue to thicken as it cools. When cool, pour it into a squeeze bottle and refrigerate.
  • Trim about 2 inches of the leaves off the bottoms of the rosemary sprigs. Skewer a tomato followed by a bocconcino onto each. Arrange on a platter, cover and refrigerate until ready to serve. Just before serving, squeeze over the plum balsamic drizzle.

STRAWBERRY AND BALSAMIC HOMEMADE GELATO



Strawberry and Balsamic Homemade Gelato image

Fresh strawberries and balsamic vinegar pair perfectly - even more so in this homemade Italian ice cream. I roast the strawberries in the oven for 30 minutes to release all their sweet juice.

Provided by Simona

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 4

3 ½ cups fresh strawberries, hulled
½ cup white sugar, divided
1 teaspoon balsamic vinegar
½ cup heavy whipping cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone non-stick mat that is larger than the tray to prevent juice from spilling onto the tray.
  • Combine strawberries, 1/4 cup sugar, and balsamic vinegar in a bowl; toss gently to coat. Transfer to the baking sheet, scraping down the bowl with a spatula to ensure all the liquid is included.
  • Bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool, about 30 minutes.
  • Transfer cooled strawberries and all juice to the bowl of a food processor. Add remaining 1/4 cup sugar and cream; mix until smooth.
  • Pour strawberry mixture into an ice cream maker and freeze according to manufacturer's instructions until it reaches the creamy texture of a gelato, 40 to 45 minutes. Serve immediately.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 35.7 g, Cholesterol 40.8 mg, Fat 11.4 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 12.9 mg, Sugar 31.4 g

STRAWBERRY GELATO



Strawberry Gelato image

You'll love this smooth and creamy gelato with bright strawberry flavor and just a hint of sea salt and honey. -Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings (1-1/2 quarts)

Number Of Ingredients 8

2 cups whole milk
2 tablespoons light corn syrup
1 tablespoon honey
3/4 cup sugar
1/2 teaspoon sea salt
2-1/2 cups fresh strawberries (about 12 ounces), halved
1/2 cup heavy whipping cream
1 teaspoon lemon juice

Steps:

  • Place first 6 ingredients in a blender; cover and process until blended. While processing, gradually add cream, processing just until combined. Remove to a bowl; stir in lemon juice. Refrigerate, covered, until cold, about 4 hours., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 3-4 hours.

Nutrition Facts : Calories 160 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

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