Another refreshing and easy dessert, but with a mix of flavors original enough to immediately become your favorite candidate for the next dinner party with friends at home. I really like gorgonzola cheese, but I had never tried it in an ice cream, so, once again, I was encouraged to try an experiment.
Just on its own, I didn’t feel like much, but I didn’t want to fall into the typical pear and gorgonzola combination, although, by the way, as a ravioli filling it is fantastic. I have tried how it would taste with other seasonal fruits, but in the end, I stuck with peaches and also added amaretti cookies: A luxury trio.
Speaking of ice cream, unfortunately, every time I eat one, an 80s hit comes to mind, by Mr. Pupo (which is something else, with that name), which I was introduced to in Italy: Gelato al Cioccolato. Unless I really crave it or it is too good, it makes me lose all desire to eat ice cream. I’m giving it to you in case there is someone who, for whatever reason, is forbidden from having this dessert. Oh, in case you don’t have enough with the music itself, I’ll translate the chorus for you (you’re welcome, it’s a pleasure):
“Chocolate ice cream, sweet, somewhat salty.
You, chocolate ice cream.
A chocolate kiss, I have stolen from you.
You, chocolate ice cream”
Go on, bon appétit!
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The card
- Para el helado:
- 250 g de pulpa de melocotón maduro (Unos 2 o 3 melocotones, depende del tamaño)
- 60 g de gorgonzola
- 50 g de leche condensada
- 200 ml de nata para montar
- 3 cucharadas de licor de melocotón
- 75 g de almendrados.
- Para el puré de melocotón:
- 2 melocotones.
- 2 cucharadas de zumo de limón
- 4 cucharadas de miel
- Montar la nata y dejarla en la nevera.
- Pelar, deshuesar y cortar los melocotones a trozos.
- Pasar por el minipimer la pulpa de los melocotones junto con la leche condensada y las cucharadas de licor de melocotón.
- Mezclar la crema que hemos obtenido con la nata.
- Desmenuzar los almendrados y unirlos a la crema.
- Si no tenéis una heladera poner la crema en una fiambrera de plástico, más plana, que honda, y remover cada media hora, durante las primeras 3 horas, de un total de 4, para evitar que se hagan cristales de hielo. Vamos, para hacerlo más cremoso.
- Pasar por el minipimer la pulpa de dos melocotones.
- Mezclar la pulpa triturada con la miel y las gotas de limón.
- Formar bolas de helado y cubrirlas con puré de melocotón al gusto de cada comensal.