Gelato Sundae For Two Recipe
vanilla, cherry & chocolate gelato, berry sauce, candied pecans, crushed biscotti, chocolate chunks, whipped cream
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Ingredients
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Gelato & Toppings
Method
Gelato & Toppings
Make the berry sauce
Place 1 cup mixed berries, 2 tablespoons granulated sugar, 2 tablespoons water and 1 teaspoon lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until berries break down and sauce thickens, about 6–8 minutes. If you prefer a smooth sauce, mash with a fork or press through a fine-mesh sieve; for a chunkier sauce leave some berry pieces. Remove from heat and let cool to warm or room temperature while you prepare other components.
Prepare candied pecans (if not pre-made)
If using plain pecans, toast 1 oz pecans in a dry skillet over medium heat 2–3 minutes until fragrant. Add 1 tablespoon granulated sugar and 1 teaspoon water, swirling until sugar melts and coats nuts; cook another 1–2 minutes until glossy. Spread on parchment to cool and break into bite-sized pieces. If using store-bought candied pecans, simply coarsely chop them.
Crush biscotti
Place 2 pieces biscotti in a resealable bag and crush with a rolling pin or use a food processor to coarse crumbs. Aim for a mix of crumbs and small chunks for texture. Set aside.
Make whipped cream
Chill a medium mixing bowl and beaters for best results. Pour 1 cup heavy cream into the bowl, add 2 teaspoons powdered sugar and 1 teaspoon vanilla extract. Whip with an electric mixer on medium-high until soft peaks form, about 2–3 minutes. Do not overwhip; stop when cream holds shape but is still smooth.
Assemble sundaes
Divide gelato scoops between two sundae glasses or bowls: for each, place 1 scoop vanilla, 1 scoop cherry and 1 scoop chocolate (total 3 scoops per person). Spoon 2–3 tablespoons berry sauce over each sundae. Sprinkle each with about 0.5 oz candied pecans (divide 1 oz between two). Scatter 1 tablespoon chopped dark chocolate and 1–2 tablespoons crushed biscotti over each. Top each with a generous dollop of whipped cream (about 3–4 tablespoons). Garnish with a maraschino cherry on top if using.
Serve
Serve immediately so gelato retains its texture. Provide spoons and small forks for the biscotti/pecan pieces. Any leftover berry sauce can be refrigerated up to 3 days.