Award-Winning Gelato

Name: Award-Winning Gelato
Prep time: 5 minutes
Yield: 4
Cuisine: Dessert, Gluten Free
Ingredients: 1 cup Strawberries, quartered; 1 cup Raspberries; 3 Tbsp SOOC Strawberry Balsamic; 32 oz Vanilla or Coconut Gelato (about 2 pints); 4 tsp SOOC Basil Olive Oil; ½ tsp SOOC Fleur de Sel Sea Salt

Serves

4

Prep Time

5 minutes

Print

Named Best Dessert on Broadway in 2015 in Saratoga’s All-American Dessert Festival! This vanilla gelato is drizzled with our light and creamy Basil Olive Oil, topped with berries that have been marinated in our oh-so-sweet Strawberry Balsamic Vinegar, and finished with a pinch of our flaky Fleur de Sel Sea Salt. This melt-in-your-mouth combination is a showstopper, a dessert that will blow you away and leave you speechless!

Products used: Basil Olive Oil & Strawberry Balsamic, Basil Olive Oil, Strawberry Balsamic Vinegar, French Fleur De Sel Sea Salt

Ingredients

1 cup Strawberries, quartered
1 cup Raspberries
3 Tbsp SOOC Strawberry Balsamic
32 oz Vanilla or Coconut Gelato (about 2 pints)
4 tsp SOOC Basil Olive Oil
½ tsp SOOC Fleur de Sel Sea Salt

Directions

In a shallow bowl, combine the strawberries, raspberries, and Strawberry Balsamic. Cover with saran wrap and set aside at room temperature for 30 minutes, stirring and tossing together every 10 minutes.

To assemble, scoop the gelato into 4 separate bowls. Drizzle each bowl of gelato with 1 tsp of Basil Olive Oil. Divide the marinated berries among the four bowls, and top each with 1/8 tsp Fleur de Sel Sea Salt.

Be amazed by how unbelievably incredible this Award-Winning Gelato tastes!