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.