6th Anniversary Celebration Dinners - Third Course Recipe
House Gelatos- Pistachio and Apricot Gelato, Champagne Biscotti.
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Ingredients
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Gelato
Champagne Biscotti
Method
Gelato Preparation
Prepare Pistachio Gelato
In a blender, blend pistachios with sugar until finely ground. In a saucepan, heat milk and heavy cream until warm. Whisk egg yolks in a bowl, gradually add the warm milk mixture. Combine all and cook on low heat until thickened. Stir in pistachio mixture, apricot puree, vanilla extract, and a pinch of salt. Cool and freeze in an ice cream maker according to manufacturer's instructions.
Prepare Apricot Gelato
Follow the same method as above, but use apricot puree instead of pistachios. You can adjust sugar to taste based on the sweetness of the apricots.
Biscotti Preparation
Make Biscotti Dough
Preheat oven to 350°F (175°C). In a bowl, mix flour, sugar, baking powder, and salt. In another bowl, whisk eggs, champagne, and almond extract. Combine wet and dry ingredients, then fold in sliced almonds.
Shape and Bake Biscotti
Form the dough into two logs on a baking sheet. Bake for 25-30 minutes until golden. Let cool, then slice into individual biscotti pieces. Bake the slices for an additional 10-15 minutes until crispy.
