My variation on a delicious dessert we experienced in Rome this spring Called tartufo because it resembles a truffle
Prep Time
1 day 4 hrs
Dificult
Medium
Servings
1 day 4 hrs 40 mins
Ingredients
Instructions
Combine milk
cream
and 1/3 cup sugar in a medium saucepan over medium heat; stir until the sugar dissolves
about 3 to 5 minutes. In a separate bowl
beat egg yolks and 1/3 cup sugar until the egg yolks are light in color
about 4 minutes. Stir 1/2 cup of the milk mixture into the egg yolks
then pour all of the egg mixture into the saucepan
stirring continuously. Cook
stirring continuously
until mixture thickens enough to coat the back of a metal spoon
8 to 10 minutes. Remove from heat.
Add the chocolate hazelnut spread
espresso powder
and vanilla
stirring until well combined. Pour through a mesh strainer into a bowl. Refrigerate several hours until cold.
Pour into an ice cream maker and freeze according to manufacturer's directions. Transfer gelato into an airtight container and place in freezer until solid.
To make the tartufo: Scoop 4-ounce portions of gelato and form into balls using your hands. Poke a hole in each ball and place 1 cherry in each
cover with gelato
and place on a baking sheet. Roll gelato balls in the grated chocolate until coated and return to the freezer until ready to serve. Serve with whipped topping
