This Discover Cooking with California Olive Oil Recipe Contest submission comes to us from Margee Berry, a customer of We Olive & Wine Bar at the OC Mix. Her tasty almond gelato is flavored with olive oil and bittersweet chocolate and served with a crunchy shard of almond brittle. Enjoy!
- 1-2/3 cups slivered almonds, divided
- 1 cup granulated sugar, divided
- 1/8 teaspoon salt
- 4 cups whole milk
- 2 tablespoons corn starch
- 1/3 cup plus 1 teaspoon We Olive Arbequina Olive Oil
- 2 tablespoons pure maple syrup
- 4 ounces bittersweet chocolate, grated
- 1/2 cup water
- 1 tablespoon light corn syrup
1. In a medium skillet toast almond over medium heat shaking skillet often until golden all over about 4 minutes. Place 1/3 cup in a small bowl and set aside for the brittle. Add remaining almonds to food processor along with 1/2 cup sugar and salt; pulse until almonds are finely ground. Transfer ground almonds and milk to a medium heavy saucepan, heat mixture over medium heat stirring occasionally until mixture comes to a slight boil. Remove saucepan from heat, cover with lid and let steep 10 minutes.
2. Strain milk mixture through a fine sieve into a medium bowl, discard solids; pour 1/4 cup into a small bowl and whisk in cornstarch, set aside. Pour milk mixture without the cornstarch, 1/3 cup olive oil and maple syrup into a medium clean saucepan, whisk over medium heat for 3 minutes; whisk in cornstarch mixture until mixture thickens whisking constantly about 3 minutes more. Pour gelato into a medium bowl, refrigerate stirring occasionally until chilled about 2 hours.
3. Stir in chocolate, freeze gelato in an ice cream maker according to manufacturer’s instructions. Serve immediately for a soft gelato or transfer mixture to an airtight and freeze. Scoop into serving bowls and garnish with a piece of almond brittle(recipe follows
1. With the 1 teaspoon olive oil grease bottom of an 8x8x2 inch baking dish. Combine remaining sugar, water and corn syrup in a medium heavy saucepan. Cook over medium heat swirling saucepan often until sugar is dissolved about 3 minutes. Raise heat to high and boil until syrup reaches 240 degrees Fahrenheit on a candy thermometer or until bubbles are large, swirling saucepan often. Add remaining almonds and heat 2 minutes more, immediately scrape into prepared pan with oiled rubber spatula. Spread mixture out evenly in pan and let cool completely before breaking into shards.
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