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Ingredientes
- 1 pt heavy cream
- 3/4 lb Asiago cheese grated Salt to taste Freshly-grnd black pepper to taste
- 2 x treviso heads halved, cored
- 2 Tbsp. extra-virgin extra virgin olive oil
Direcciones
- In a bowl, combine the cream and cheese and mix well. Season with salt and pepper to taste. Pour the mix into a double boiler and cook, stirring constantly, over low heat till the mix has thickened and increased in bulk, about 15 min. Remove from the heat and allow to cold.
- When cool place into ice cream maker and run till smooth, dense and creamy. Remove and place in freezer till ready to serve.
- Meanwhile, preheat the grill or possibly broiler. Once the gelato is cool sufficient to serve, brush the cut side of each head of treviso with some of the extra virgin olive oil, season with salt and pepper and grill for 5 - 10 min, till tender. Serve the treviso alongside a small serving of the gelato.
- This recipe yields 4 servings.
- Description: "("Gelato" di Asiago con Treviso Griglia)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 255 | 96% |
| Total Fat 28.95g | 36% |
| Saturated Fat 14.75g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 23mg | 1% |
| Potassium 45mg | 1% |
| Total Carbs 1.67g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 1.23g | 2% |
