Martini Gelato
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Milk 700 gr
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Cream 300gr
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Sugar 200gr
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Egg Yolk 200 gr
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Martini Rosso 200gr
Step 1 - Heat up milk & cream to 70°C. Whisk in sugar and Martini Bianco. Whisk in egg yolks. Keep above 65 C for 30 min over double boiler whisking every 5 minutes (do not over heat or eggs will split).
Step 2 - Place in an ice bath and cool to 30°C. Place in fridge until it gets to 4C. Keep in fridge for at least 2 hours after it reaches 4 C.
Step 3 - Blend & churn in an ice cream machine
For biscuits:
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10 Saviordi Buiscuits 10
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Martini Rosso 100gr
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Sugar 100gr
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Water 100 gr
Step 1 - Heat up water, Martini Rosso & sugar and simmer for a few minutes. Place the Saviordi biscuits on a tray (sugar side down) and pour the soak over until they absorb all the liquid. Let stand for 1 hour then place in fridge to cool.
To assemble:
Once you have churned the gelato, take out the biscuits and make layers like a tiramisu or trifle, using the gelato & the Martini Rosso soaked biscuits. Collect points from spouse and relax for another two years knowing that you don't have to cook again for that time period ;)