Food Network: 3 Mix-Ins to Customize Store-Bought Gelato

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3 Mix-Ins to Customize Store-Bought Gelato
Recipe courtesy Michael Chiarello

Ingredients
Strawberries Balsamic Sauce:
2 cups strawberries, stemmed and quartered
1/4 cup balsamic vinegar
1/4 cup superfine sugar
Salt and freshly ground black pepper

Put the strawberries into a bowl and sprinkle the balsamic vinegar and sugar over them. Add a pinch
each of salt and pepper. Toss gently and marinate for 2 to 3 minutes.

Yield: 4 servings
Prep Time: 8 minutes
Cook Time: 0 minutes
Inactive Prep Time: 2 to 3 minutes

Instructions

Mint Pesto:
1 bunch mint leaves, lightly chopped, about 1/2 cup
1/4 cup sugar
2 tablespoons water

Mix the sugar and mint in a mortar, grinding well with the pestle. Add the water and mix. Chill if
not using immediately.

Yield: 4 servings
Prep Time: 6 minutes
Cook Time: 0
Inactive Prep Time: 0

Chocolate Espresso Ganache with Hazelnuts:
8 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream
1 teaspoon instant espresso powder

1/2 cup chopped toasted hazelnuts

Put the chocolate into a medium heatproof bowl. Bring the cream and the espresso powder to a boil in
a small saucepan over medium heat. Immediately pour the boiling cream over the chopped chocolate and
let it sit for 1 minute. Using a spatula, slowly stir in a circular motion until all the chocolate
is melted, do not stir in too much air. Add in the chopped toasted hazelnuts and allow the mixture
to cool. The ganache may be covered and stored in the refrigerator for up to 2 weeks.

Yield: 4 servings
Prep Time: 8 minutes
Cook Time: 10 minutes
Inactive Prep Time: 30 minutes