Origin Gelato

Gelato dates back to the Italian Renaissance, with roots in Florence and Sicily. Unlike American-style ice cream, it’s churned slowly and served slightly warmer, resulting in a softer texture and more pronounced taste.

What I Love About This Recipe

It’s elegant but approachable. The texture is unbelievably creamy, and you can customize the base with any flavor — from classic vanilla to rich chocolate or fruity mango. It’s a little taste of Italy, right from your kitchen.

Also Read : One Pan Tipsy Chicken and Noodles

Gelato

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

220

kcal

Ingredients

• 2 cups whole milk

• 1 cup heavy cream

• ¾ cup granulated sugar

• 4 large egg yolks

• 1½ tsp pure vanilla extract

• Pinch of salt

Directions

• In a medium saucepan, combine milk, cream, and half the sugar. Heat over medium until just steaming (do not boil).
• In a separate bowl, whisk egg yolks with remaining sugar and salt until pale and creamy.
• Slowly pour the hot milk mixture into the yolks, whisking constantly to temper.
• Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 75°C).
• Remove from heat. Stir in vanilla extract.
• Strain through a fine mesh sieve into a clean bowl. Chill completely in the refrigerator (at least 4 hours or overnight).
• Churn in an ice cream maker according to manufacturer’s instructions. Once thick and creamy, transfer to a container and freeze for 2–3 hours for a firmer texture.

Notes

• For fruit flavors: add pureed fruit after the custard is chilled.
• For chocolate gelato: add 4 oz melted dark chocolate to the hot milk mixture.
• No ice cream maker? Freeze in a shallow dish and stir vigorously every 30 minutes for 3–4 hours to break up ice crystals.

The post Gelato appeared first on RecipeWikki.

Origin Coffee Panna Cotta

Panna cotta, meaning “cooked cream” in Italian, is a classic dessert from Northern Italy. This coffee version blends the traditional creamy base with bold espresso notes, giving it a modern twist that’s popular in cafes and dinner parties worldwide.

Why You’ll Love This Recipe

It’s smooth and luscious, with just the right amount of coffee bitterness to balance the creamy sweetness. Plus, it requires no baking — just a little chilling time, making it an effortless yet impressive dessert.

Also Read : Dad’s Creamy Cucumber Salad

Coffee Panna Cotta

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

120

kcal

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• ½ cup granulated sugar

• 2 tsp instant espresso powder (or 1 shot strong espresso)

• 2 tsp vanilla extract

• 2 ½ tsp unflavored gelatin powder

• 3 tbsp cold water

• Optional toppings: whipped cream, cocoa powder, chocolate shavings, or coffee beans

Directions

• In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
• In a saucepan, combine heavy cream, milk, sugar, and espresso powder. Heat over medium heat, stirring until sugar and espresso dissolve and the mixture is hot but not boiling.
• Remove from heat and stir in the vanilla extract.
• Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.
• Pour the mixture into ramekins or serving glasses.
• Refrigerate for at least 4 hours, or until set.
• Before serving, top with whipped cream, a dusting of cocoa powder, or a few chocolate shavings for an elegant touch.

Notes

• Use good-quality espresso or instant coffee for the best flavor.
• You can swap heavy cream for half-and-half if you want a lighter dessert.
• Panna cotta is best served chilled but can be kept in the fridge for up to 3 days.
• 
  For a vegan version, try agar-agar instead of gelatin (adjust quantities as needed).

The post Coffee Panna Cotta appeared first on RecipeWikki.