Mascarpone Sorbetto With Rosemary Honey Recipes

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MASCARPONE SORBETTO WITH ROSEMARY HONEY



Mascarpone Sorbetto with Rosemary Honey image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 7

3/4 cup sugar
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/8 teaspoon kosher salt
1 1/2 cups mascarpone cheese, room temperature
3/4 cup orange-blossom honey
3 sprigs rosemary

Steps:

  • For the mascarpone sorbetto: Combine the sugar and 1 1/4 cups water in a small saucepan. Place over medium-low heat and bring to a simmer, stirring occasionally with a rubber spatula to dissolve the sugar. Simmer for 1 minute. Remove from the heat and add the lemon zest, lemon juice and salt. Set aside to cool slightly.
  • In a medium bowl, whisk the mascarpone to soften. Add the lemon syrup and whisk until smooth. Allow to cool completely to room temperature, about 30 minutes.
  • Prepare your ice cream maker. Whisk the mascarpone mixture one more time to incorporate, and then freeze according to manufacturer's instructions. Transfer the sorbetto to the freezer to freeze completely.
  • For the rosemary honey: Meanwhile, place the honey, rosemary and 2 tablespoons water in a small skillet. Bring to a simmer over low heat and simmer gently for about 5 minutes. Strain through a fine-mesh strainer and cool to room temperature.
  • To serve, scoop the sorbetto into coupe glasses and drizzle with the desired amount of rosemary honey.

LEMON BASIL SORBETTO



Lemon Basil Sorbetto image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h50m

Yield about 1 quart of sorbetto

Number Of Ingredients 4

2 cups sugar
4 sprigs fresh basil, plus 5 leaves, chopped
Zest of 4 lemons, removed with a vegetable peeler, plus 2 cups lemon juice (from about 10 lemons)
Pinch of kosher salt

Steps:

  • In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
  • Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
  • Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.

HONEY ROSEMARY SNACK MIX



Honey Rosemary Snack Mix image

Provided by Valerie Bertinelli

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter
3 tablespoons honey
1/4 cup chopped fresh rosemary
2 teaspoons kosher salt
3 cups wheat square cereal
3 cups crisp rice square cereal
3 cups oat o's cereal
3 cups fish-shaped crackers, plain (not cheese)

Steps:

  • Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
  • Place the butter and honey in a small saucepan over medium heat and cook until the butter is melted, about 3 minutes. Stir in the rosemary and salt.
  • Combine the cereal and crackers in a large bowl. Pour over the melted butter and toss well to coat, then pour the snack mix onto the prepared baking sheet. Bake on the center rack, stirring once or twice during baking, until the snack mix is toasted and fragrant, about 40 minutes. Allow to cool before storing in an airtight container.

SIMPLE SORBETTO



Simple Sorbetto image

Provided by Giada De Laurentiis

Categories     dessert

Time 5m

Yield 2 servings

Number Of Ingredients 4

One 10-ounce bag frozen mixed berries
1/4 cup pure maple syrup
Pinch kosher salt
1 tablespoon vodka, optional (see Cook's Note)

Steps:

  • Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.

STRUFFOLI



Struffoli image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h12m

Yield 8 to 10 servings

Number Of Ingredients 18

2 cups flour, plus extra for dusting
1 large lemon, zested (about 2 teaspoons)
1/2 large orange, zested (about 2 teaspoons)
3 tablespoons sugar
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
3 large eggs
1 tablespoon white wine, such as pinot grigio
1 teaspoon pure vanilla extract
Canola oil, for frying
1 cup honey
1/2 cup sugar
1 tablespoon lemon juice
1 1/2 cups hazelnuts, toasted (see Cook's Note)
Vegetable oil cooking spray
Sugar sprinkles, for decoration
Powdered sugar, for dusting, optional

Steps:

  • For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).
  • In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.
  • Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.

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