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http://www.nigella.com/recipes/view/MERINGUE-GELATO-CAKE-WITH...
I found this recipe for one of the world's easiest but most delicious desserts in a rather fabulous book, by chef and
"culinary philosopher" Gioacchino Scognamiglio, called Il Chichibio: ovvero poesia della cucina, which translates
as "The Gallant: or the Poetry of Cooking" (and Chichibio, I should also tell you, was a rakish Venetian cook in
Boccaccio's Decameron). At Scognamiglio's instigation, I went to great lengths to acquire a bottle of Elisir San
Marzano - sadly no longer available - which has a peculiarly Italian, chocolate-coffee-herbal hit. Feel free to use
coffee liqueur or rum or, better still, a mixture of the two in its place.
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This is a no-churn affair. You mix everything together, wodge it into a loaf tin, freeze and you're done.
Photo by Petrina Tinslay.
Recipe posted by Nigella
Ingredients
for the meringue gelato cake
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Method
For the Meringue Gelato Cake:
1. Line a 450g / 1lb loaf tin with clingfilm, making sure you have enough overhang to cover the top later.
2. Whip the cream until thick but still soft.
3. Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along
with the liqueur.
4. Now, using brute force, crumble the meringue nests and fold these in, too.
5. Pack this mixture into the prepared loaf tin, pressing it down with a spatula as you go, and bring the
clingfilm up and over to seal the top, then get out more clingfilm to wrap around the whole tin. Freeze until
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