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Pear Gorgonzola Gelato in Hazelnut Balsamic Tuiles

Pear Gorgonzola Gelato in Hazelnut Balsamic Tuiles

Pear Gorgonzola Gelato in Hazelnut Balsamic Tuiles - the perfect end of meal dish that combines dessert and your favourite cheese platter!

Course Dessert
Cuisine Italian
Prep Time 1 day 1 hour
Cook Time 15 minutes
Total Time 1 day 1 hour 15 minutes
Servings 4
Author Manuela Zangara

Ingredients

Pear Gorgonzola Gelato

  • 250 gms – 9 oz. pear peeled, cored and roughly chopped
  • 125 gms – 2/3 cup granulated sugar
  • 120 gms – 4 oz. sweet/mild gorgonzola cheese roughly chopped
  • 150 ml – 2/3 cup milk
  • 2 tbsp lemon juice
  • 1 tbsp Vodka optional

Hazelnut Balsamic Tuiles

  • 70 gms – ½ cup icing sugar
  • 25 gms – 1 oz. hazelnuts finely crushed (but not hazelnut meal)
  • 15 ml – 1 tbsp water
  • 10 ml – 2/3 tbsp Jomei's Sweet Organic Balsamic Reduction
  • 20 gms – 1 ½ tbsp butter melted
  • 20 gms – 3 tbsp flour

Instructions

Pear Gorgonzola Gelato

  1. Put the chopped pear, granulated sugar and lemon juice in a saucepan and cook on a medium flame until the sugar melts and the pear is soft. Remove 1/3 of the pear and keep aside.
  2. Add the chopped gorgonzola cheese and let it melt.
  3. Remove from the fire and let it cool down slightly, then blend in a mixer until smooth.
  4. Add the milk, mix well and refrigerate until chilled.
  5. Add the Vodka, if using any, then churn the mixture in your ice cream maker for 20 to 30 minutes or according to the manufacturer’s instructions.
  6. When ready, add the remaining pears, mix and transfer to a container. Cover it and put it in the freezer overnight.
  7. If you do not have an ice cream maker, you can pour the mixture in a container, put some cling wrap on the top (it has to actually be in contact with the ice cream) to seal it completely and then cover it with a lid. This should prevent crystallization. Then put it in the freezer overnight.

Hazelnut Balsamic Tuiles

  1. In a bowl, mix together the icing sugar, hazelnuts and flour.
  2. Add the melted butter, water and Jomei's Sweet Organic Balsamic Reduction. Mix well with a fork.
  3. Let the mixture rest for 10 minutes, then drop about 1 teaspoon of batter onto a baking tray lined with baking paper. Using a wet fork press thinly into a round shape. It is very important to spread the batter very thin. Make sure to leave a lot of space between the tuiles and make a couple at a time as they spread a lot and have to be shaped immediately upon removing from the oven (while still warm).
  4. Bake in a pre-heated oven at 180C - 355F until golden brown (about 7 minutes). Rotate the tray front to back halfway through the baking period.
  5. Remove from the oven and let the tuiles cool for about 30 seconds to one minute, until they can be lifted without tearing, but are still flexible. Place each cookie on top of an upside-down small cup and gently press to get the curved shape. Quickly do the other tuiles. If the tuiles become too rigid to shape, return them briefly to the oven to soften.
  6. When the tuiles are cool transfer them to a cooling rack.
  7. Repeat with the remaining batter.

Assembling

  1. Serve the Pear Gorgonzola Gelato in the Hazelnut Balsamic Tuiles cups and drizzle with some more Jomei's Sweet Organic Balsamic Reduction.

Recipe Notes

I used Vodka in this recipe because it helps to avoid crystallization and it doesn’t add any “extra taste” to the ice cream. You can also make this gelato without any alcohol.

Make sure to use finely crushed hazelnuts, but NOT hazelnut meal which is too fine. You want to have some texture in your tuiles.

The tuiles are best served the same day. They tend to lose their crunch after a day.