Cheese three ways: hot, cold and crispy with fruit

  • For the taleggio gelato
  • 475ml milk
  • 80ml double cream
  • 100g sugar
  • 55g dextrose, optional
  • 1 tablespoon stabilizer, optional
  • Freshly ground black pepper
  • 200g taleggio, without the rind, cut into pieces
  • For the frico basket
  • 225g freshly grated Parmesan
  • For the hot gorgonzola
  • 225g gorgonzola
  • For serving:
  • Dried fruit and nuts (prunes, sultanas, apples, figs, almonds, walnuts, etc.)
  • Extra-virgin olive oil
  • Freshly ground black pepper
1) To make the gelato: in a large pot, heat the milk and cream over medium heat to 40 degrees C. Add the sugar, the dextrose and stabilizer, if using, and pepper and heat to 55 degrees C. Add the taleggio and heat to 85 degrees C. Refrigerate until chilled and freeze in an ice cream machine.

2) To make the frico basket: Have ready a pair of tongs and a couple of small ramekins for moulding the baskets. Set a non-stick frying pan over medium heat. Evenly sprinkle enough Parmesan in the pan to form a 10-cm diameter circle. When the cheese begins to colour slightly, peel it off with tongs, drape it over an upside-down ramekin, and press down the sides before the cheese hardens to form a basket. Repeat 8 times.

3) To make the hot gorgonzola: Put the cheese in a microwave-safe bowl. Melt in a microwave oven on high heat, for 1 minute intervals, until the cheese is runny.

4) To serve: Arrange some of the dried fruit around the sides of a small bowl. Put 1 scoop of gelato in the middle, drizzle some extra-virgin olive oil on top, and grind on some black pepper. Top with a frico basket and fill it with hot gorgonzola.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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