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Archive for July 19, 2011

TIP OF THE DAY: Serve Ice Cream Or Sorbet “Demitasse”

An easy and impressive ice cream dessert.
Photo courtesy Talenti Gelato.

 

Here’s an ice cream recipe idea for a sweet yet light ending to a big dinner: ice cream demitasse.

Use your demitasse (espresso) cups to serve small portions of ice cream or sorbet. They will be just enough to qualify as dessert, but not enough to go overboard after a big meal.

Surprise your guests with a second flavor underneath.

Garnish with a raspberry, lemon curl or chocolate shaving, and you’ve got a hit!

  • Ice Cream Glossary
  • The History Of Ice Cream
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    TOP PICK OF THE WEEK: Talenti Gelato & Sorbetto

    Fruit ices are thousands of years old, dating back to ancient China.

    But gelato, the first type of ice cream (see below for the difference between the two), is comparatively recent. It likely dates to Florence, Italy in the late 16th century.

    Some culinary historians believe that a multi-talented genius named Bernardo Buontalenti created gelato. Buontalenti, who spent his life in the employ of the Medici family, was, among other things, the impresario of the fabulous Medici banquets.

    While no historical record exists to credit Buontalenti with the invention, we can imagine the first time people tasted gelato at a huge Medici banquet.

    And whatever the history, the happy result is that we have gelato today.

    Talenti gelato is named after Buontalenti. We’ve had a great time tasting our way through the line, from the classic chocolate and vanilla to the subtle coconut to the sorbetti, which include an outstanding peach.

    Cool off this summer with a few pints.

     

    Talenti’s dense and delicious gelato, in pints
    and quarts. Photo courtesy Talenti.

     

    Talenti is available at fine food stores nationwide; there’s a store locator on the company website.

  • Read the full review.
  • Discover the difference between ice cream and gelato.
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