5.0 from 12 votes
Pear Gorgonzola Gelato in Hazelnut Balsamic Tuiles
Pear Gorgonzola Gelato in Hazelnut Balsamic Tuiles - the perfect end of meal dish that combines dessert and your favourite cheese platter!
Prep Time
1 d 1 hr
Cook Time
mins
Total Time
1 d 1 hr 15 mins
Servings: 4
Course:
Dessert
Cuisine:
Italian
Ingredients
Pear Gorgonzola Gelato
- 250 gms – 9 oz. pear peeled, cored and roughly chopped
- 125 gms – 2/3 cup granulated sugar
- 120 gms – 4 oz. sweet/mild gorgonzola cheese roughly chopped
- 150 ml – 2/3 cup milk
- 2 tbsp lemon juice
- 1 tbsp vodka optional
Hazelnut Balsamic Tuiles
- 70 gms – ½ cup icing sugar
- 25 gms – 1 oz. hazelnuts finely crushed (but not hazelnut meal)
- 15 ml – 1 tbsp water
- 10 ml – 2/3 tbsp Jomei's Sweet Organic Balsamic Reduction
- 20 gms – 1 ½ tbsp butter melted
- 20 gms – 3 tbsp flour
Instructions
Pear Gorgonzola Gelato
Hazelnut Balsamic Tuiles
Assembling
Notes
- I used Vodka in this recipe because it helps to avoid crystallization and it doesn’t add any “extra taste” to the ice cream. You can also make this gelato without any alcohol.
- Make sure to use finely crushed hazelnuts, but NOT hazelnut meal which is too fine. You want to have some texture in your tuiles.
- The tuiles are best served the same day. They tend to lose their crunch after a day.