Desserts Drinks Coppa

Desserts Drinks Coppa G.S. Gelato & Desserts

Mediterranean Trio * 1 oz. each of three G.S. Gelato Sorbets - Blood Orange, Lemon and Limoncello * Lemon Zest * Fresh Mint Place three shot glasses on a plate. Fill each shot glass with a seperate sorbet. Use fresh mint and lemon zest to garnish, serve immediately. Bronte Pistachio Parfait * 1 scoop G.S. Gelato Pistachio Gelato * 1 oz. Chocolate Sauce, Warmed * 1 tsp. Dark Rum, Optional * 2 tbsp Chopped Praline Pistachios Scoop gelato into shot glass. Pour chocolate sauce on top, followed by the rum. Using a knife, carefully push chocolate sauce down several sides of the glass, creating a beautiful presentation. Top with chopped praline pistachios, and serve. G.S. Gelato Recipes 1

Lampone Pazzo * 1 scoop G.S. Gelato Raspberry Sorbet * 1 Macaroon * 1/4 cup Whipped Cream * 2 tbsp Blueberry Compote Spoon whipped cream on to a plate. Place the macaroon on top of the whipped cream. Scoop the sorbet on top of the macaroon. Carefully drizzle the blueberry compote around the plated dessert in a circular motion. Enjoy! Gelato Profiteroles * 4oz. any G.S. Gelato (We recommend Caramel Sea Salt!) * 2 Round Eclair Puffs, Prepared * Chocolate Sauce SERVES TWO Slice round eclair puffs in half horizontally. Place bottom half onto plate and place small scoop of gelato on top. Top with other half of puff. Drizzle with chocolate sauce, and serve immediately or freeze. G.S. Gelato Recipes 2

Maple Coffee Cooler * 4 oz Coffee or Espresso, Cooled * 4 oz Vanilla Yogurt * 1 oz Maple Syrup * 4 oz. G.S. Gelato Tiramisu Gelato * Whipped Cream * Cinnamon or Chocolate Syrup Blend rst four ingredients in blender until smooth. Pour mixture into chilled glasses, and add whipped cream on top. Sprinkle with cinnamon or drizzle with chocolate syrup for decoration and serve. Mini Pumpkin Pies * 4 Miniature Pie Crusts, Prepared * 12 oz. G.S. Pumpkin Gelato, Softened * Whipped Cream SERVES FOUR With a spatula, place softened pumpkin gelato into each mini pie crust, smoothing on top. Refreeze until hardened. Top with whipped cream and serve chilled. G.S. Gelato Recipes 3

Gelato Affogato * 2 pints G.S. Tiramisu Gelato * 1 cup Hot Espresso or Fresh Brewed Hot Coffee * 3 tsp. Dark Rum (Optional) SERVES SIX Scoop the Tiramisu gelato into six small coffee cups or goblets. Stir together espresso and rum. Slowly pour the mixture over the gelato and serve immediately. Dulce le Leche Lava Cake * 1 Filled Lava Cake * 1 scoop G.S. Dulce le Leche Gelato * Mixed Berry or Strawberry Sauce Place warm lava cake on plate, place scoop of Dulce le Leche Gelato on plate. Circle mixed berry sauce around on plate, serve immediately. G.S. Gelato Recipes 4

Gelato S mores * 1 Graham Cracker Broken Into 2 Pieces * 1 Chocolate Bar, Chopped * 1 Large Scoop of G.S. Gelato, Any Flavor Place one half of graham cracker on plate. Using a large scoop, place one scoop gelato on top of cracker, followed by the other half of the graham cracker. Place chopped chocolate bits on the outside of gelato and serve. Gelato Tartufo Nero * 8 oz. G.S. Vanilla Gelato * 16 oz. G.S. Triple Chocolate Gelato * 1 cup Powdered Cocoa * 1 cup Praline Nuts SERVES FOUR Place praline nuts and cocoa in blender, blend until nely ground. Working near a freezer, use a melon scoop to form four small scoops of vanilla gelato. Place the gelato scoops on a tray and place in freezer. Wait at least one hour. Next, take a large scoop of chocolate gelato. Still in the scoop, press your thumb into the middle of the gelato forming a cavity. Remove one small vanilla scoop from the freezer, and place into the chocolate gelato. Quickly shape the excess chocolate around the top of the vanilla. Release the tartufo onto a baking sheet, and cover with cocoa praline blend. Return to freezer immediately. Repeat this individual process three more times. Serve rm. G.S. Gelato Recipes 5

Mini Gelato Sandwiches * 12 Vanilla Wafer Cookies * 1 cup G.S. Gelato, Any Flavor * 1 cups Assorted Toppings (Chocolate Flakes, Sprinkles, Pecans, etc.) SERVES SIX Put a small scoop of gelato on a vanilla wafer, and top with another wafer. Roll sandwich on it side in topping of choice, allowing akes to stick on to the gelato. Place in freezer to rm up before enjoying! Sunset Tropicale * 1 scoop G.S. Blood Orange Sorbet * 1.5 oz. Premium Tequila * 1 shot Grenadine * 1/2 cup Orange Juice * 1 Orange Slice Scoop sorbet into ute glass. Slowly pour tequila and grenadine over sorbet. Pour orange juice into glass, stir gently. Garnish with orange slice and serve immediately. G.S. Gelato Recipes 6

Gelato Cookie Cake * 1 pint G.S. Tahitian Vanilla Gelato * 1 pint G.S. Triple Chocolate Gelato * 2 Tbs. Melted Butter * Whipped Cream * Chocolate Sauce SERVES SIX Combine 2 cups crushed Oreos and melted butter and press into bottom of pie pan. Layer slightly softened chocolate gelato on top of Oreo mixture, followed by chocolate sauce. Top with small layer of cookie crumbs. Place softened vanilla gelato on top. Finish with whipped cream and Oreos, as desired. Freeze for two hours, serve chilled. Gelato Terrine * 1 pint G.S. Tahitian Vanilla Gelato * 1 pint G.S. Triple Chocolate Gelato * 4 oz. Chocolate-Coated Coffee Beans, Chopped * Ready-Made Dark Chocolate Sauce * 2 oz Espresso, Cooled SERVES SIX Line a loaf pan, with cling wrap, leave edges out. Soften gelato until easily scoopable and ll loaf pan in a checkerboard pattern, varying each avor and scattering coffee beans throughout. Tightly pack loaf pan, fold cling wrap over top, and return to freezer to harden. When ready to serve, remove from freezer and from loaf pan. Place terrine on cutting board, and completely remove cling wrap. Using a warm sharp knife, thickly slice the terrine. Mix the chocolate sauce with the espresso, and drizzle over the plate. Place two slices of terrine on each plate and serve immediately. G.S. Gelato Recipes 7

Frullato di Frutta * 2 cups Orange Juice * 2 cups Fruit Medley * 1 cup G.S. Raspberry Sorbetto * 1 Small Banana, Optional * Mint Leaf, For Garnish SERVES FOUR Using a blender, gently puree fruit medley and orange juice. Add the raspberry sorbet and small banana to the mixture and continue blending until smooth. Garnish with mint leaf and serve. Triple Berry Trifle * 1 cup Sliced Strawberries * 1 cup Blueberries * 1 cup Raspberries * 32 oz G.S. Vanilla, or Biscotti, Gelato * Biscotti, or Pound Cake, Cubed SERVES EIGHT In a separate bowl, mix the strawberries, blueberries, and raspberries together. With all of the ingredients prepared, place a layer of pound cake, or biscotti, on bottom of glass dish. Then place a layer of the mixed berries, followed by a layer of vanilla, or biscotti, gelato. Repeat the last step two more times. Then add nal layer of berry mix and sprinkle with confection sugar for garnish. Serve immediately. G.S. Gelato Recipes 8

Strawberry Daiquiri * 2 cups Strawberries, Hulled * 1 tsp Sugar * 1/2 cup Bacardi Rum * 2 tbsp Freshly Squeezed Lime Juice * 8 scoops G.S. Strawberry Sorbet * 2/3 cup Chilled Lemonade SERVES FOUR Blend the strawberries with the sugar in a blender, then press the purée through a sieve into a bowl. Return the strawberry purée to the blender with the rum, lime juice and half the strawberry sorbet. Blend until smooth. Scoop the remaining strawberry sorbet into four cocktail glasses or small tumblers and pour in the blended mixture. Fill up with lemonade, decorate with fresh strawberries and lime slices, and serve. Dulce le Leche Waffle Cone * 1 Empty Waffle Cone * 1 Chocolate Filled Lava Cake * 1 scoop G.S. Amarena Cherry Gelato Gently warm a small chocolate lava cave. Place the empty waffle cone on top of the lava cake with the broken-side facing upwards. Follow that by placing a 3 ounce scoop of amareno cherry gelato on top of the waffle cone. G.S. Gelato Recipes 9

Orange Gelato Baja Sicle * 1/2 cup Crushed Ice * 6 oz Orange Juice * 2 oz Mojito Mix * 1/2 tsp Hot Sauce * 2, 2 oz scoops G.S. Vanilla Gelato SERVES TWO Place the rst 4 ingredients in a drink mixer and blend until smooth. Pour the mixture evenly into 2 well chilled tall glasses, collins or pilsner. Drop 2 scoops of vanilla gelato into each glass & serve. Strawberry Banana Fizz * 2 Each, Peeled, & Sliced Bananas * 1/3 cup Lemon Juice * 2/3 cup Half & Half * 12 oz Can Lemon-Lime Soda Pop * 5, 2 oz scoops G.S. Strawberry Sorbet * Straeberries and Mint Leaves, For Garnish SERVES FIVE In a drink blender, add bananas, lemon juice and cream. Blend until smooth. Pour mixture into a chilled pitcher. Add soda pop and stir, pour equal amounts into 5, 5 ounce rocks glasses, about half full. Place one scoop of strawberry sorbet in each glass. Garnish with a strawberry half and a sprig of fresh mint. G.S. Gelato Recipes 10

Limontini * 2 scoops G.S. Lemon Sorbet * 2 shots Vodka * Fresh Lemon Brieey blend two shots of vodka with two scoops of lemon sorbet in a blender until just smooth. Pour mixture into a martini glass and garnish with a lemon slice. Serve up and enjoy! Smothered Chocolate Gelato * 1 scoop G.S. Chocolate Gelato * 1 cup Hazelnuts, Toasted and Skinned * 2/3 cup Granulated Sugar In a heavy skillet, cook the dry sugar over medium heat until the edges start to melt. Do not stir. As the sugar melts, you can swirl the pan a little to get the melted sugar moving around the pan. Continue cooking until the melted sugar turns a deep golden brown. Scatter the hazelnuts onto the sheet pan lined with the silicone mat and pour the hot melted sugar over the nuts. Allow to cool completely before breaking apart the praline. Serve scoop of gelato with pieces of praline on top. G.S. Gelato Recipes 11

Spaghetti Gelato 2 cups G.S. Vanilla Gelato 1/2 cup Strawberry Sauce 2 tbsp White Chocolate SERVES TWO Before starting, have all ingredients ready. Chill the potato ricer and serving plate to prevent gelato from melting. Place slightly softened vanilla gelato into the cavity of a chilled, large potato ricer and squeeze over a chilled serving plate. While squeezing, swirl the potato ricer around and around so that you produce a mound of vanilla gelato spaghetti strands. Then pour strawberry sauce over gelato strands. Sprinkle white chocolate over the top of the strawberry sauce to simulate ground Parmesan cheese. Serve immediately. Spiced Gelato Pears * 2 scoops G.S. Vanilla Gelato * 2 Plump Pears * 1 cup Red Wine * 1 Cinnamon Sicks, Halved * 1/4 cup Sugar SERVES TWO Place wine, cinnamon sicks and sugar in a heavy pan. Heat gently. Place peeled pears in pan standing upright in the syrup. Cover and simmer for 10-20 minutes until just tender. Remove pears from pan, let cool, then slice the top off at 1 inch and remove the cores. Using a teaspoon, remove the center of the pear leaving a thick shell. Then ll the inside of the pear with softened vanilla gelato and replace the pear top. G.S. Gelato Recipes 12

Tropical Fruit Fresco * 1 Papaya * 1 Small Ripe Mango * 2 Passion Fruit * 4 large scoops G.S. Vanilla Gelato * 4 large scoops G.S. Mixed Berry Gelato * 1 2/3 cups Chilled Lemonade or Seltzer SERVES FOUR Begin by cutting the papaya in half. Remove thin and seeds, then chop the esh. Skin the mango, cut the esh off the pit and chop into bite-size chunks. Mix papaya and mango in a bowl. Cut each passion fruit in half and scoop pulp into bowl. Mix well, cover, and chill until ready. Divide the chilled fruit mixture among four large tumblers, each with a capacity of about 1 1/2 cups. Add one scoop of each type of gelato to each glass. Fill up with lemonade or seltzer and serve. Mango Sorbet Festa * 4 small scoops G.S. Mango Sorbet * 2 cups Orange Juice * Ice Cubes, Optional * Mint Leaf and Mango Slice, For Garnish Brieey blend the orange juice with three small scoops of mango sorbet in a blender until just smooth. Pour the mixture into a tall glass. Top each drink with another scoop of sorbet and add ice cubes, if using. Garnish with sprig of mint and mango slice. Serve immediately. G.S. Gelato Recipes 13

Coffee Frappé * 8 scoops G.S. Caffé Latte Gelato * 1 tbsp Kahlù or Tia Maria Liqueur * 2/3 cup Light Cream * 1/4 tsp Ground Cinnamon * Crushed Ice or Whipped Cream SERVES FOUR Put half the caffé latte gelato in a blender. Add the liqueur, then pour in the cream, with a little cinnamon. Scoop the remaining gelato into four cups or glasses. Spoon the coffee cream onto the gelato, then add the crushed ice or whipped cream. Sprinkle with cinnamon and serve immediately. Warm Chocolate Float * 4 ounces Semi-Sweet Chocolate, Broken Into Pieces * 1 cup Milk * 1 tbsp Sugar * 4 large scoops G.S. Tahitian Vanilla Gelato * 4 large scoops G.S. Triple Chocolate Gelato * Lightly Whipped Cream SERVES FOUR Put the chocolate in a saucepan and add the milk and sugar. Heat gently, stirring with a wooden spoon, until the chocolate has melted and the mixture is smooth. Place two scoops of each type of gelato in two heat proof tumblers. Pour on the hot chocolate milk. Top with lightly whipped cream and grated chocolate or chocolate curls. G.S. Gelato Recipes 14