Tartufo Recipe
Strawberry, pistachio, and chocolate gelato with pieces of hazelnuts and a cherry, all coated in chocolate.
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Ingredients
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Gelato and Coating
Method
Preparation
Prepare Strawberry Gelato
Blend fresh strawberries in a food processor until smooth. Strain to remove seeds if desired. Combine the strawberry puree with 1 cup of cream and 3/4 cup of sugar, and churn in an ice cream maker according to the manufacturer's instructions. Freeze until firm.
Prepare Pistachio Gelato
Blend pistachios with 1 cup of cream and 3/4 cup of sugar until smooth. Churn in an ice cream maker according to the manufacturer's instructions. Freeze until firm.
Assemble Gelato Balls
Scoop strawberry gelato into small balls and place them in the freezer to firm up. Once firm, scoop out a small portion of pistachio gelato and enclose the strawberry ball within it. Freeze until solid.
Coat the Gelato
Melt dark chocolate in a double boiler or microwave until smooth. Dip each gelato ball in the melted chocolate, then roll in chopped hazelnuts to coat. Place on a parchment-lined tray and freeze until set.
Finish with Cherry
Once the chocolate coating is set, place a maraschino cherry on top of each tartufo. Dust with cocoa powder for garnish.