Pine Nut Honey Gelato Recipes

HONEY SHORTCAKES WITH HONEY-PINE NUT GELATO RECIPE

Steps:

• Heat the oven to 375 degrees. Place the pine nuts on a baking sheet and toast them until golden brown and fragrant, about 8 minutes, stirring once or twice. Cool slightly, then puree in a blender or food processor until the mixture resembles very chunky peanut butter. Set aside.
• In a stand mixer with the whisk attachment or in a medium bowl using a hand-held mixer, beat the egg yolks and honey together until pale yellow and satiny, about 2 minutes. Set aside.
• In a large saucepan, mix the milk and cream together over medium heat, stirring constantly, just until hot (be careful not to boil). Slowly pour one-half cup of the warm milk mixture into the egg mixture, whisking constantly. Whisk in an additional one-half cup of the milk mixture to fully temper the yolks. Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon, about 5 minutes.
• Pour the mixture into a medium bowl set over an ice bath, then stir in the pine nut butter. Allow the mixture to chill completely, 10 to 15 minutes. Stir in the vanilla and salt. Strain through a mesh strainer, pushing down on the solids (you will still have about one-fourth cup of pine nut puree left in the strainer). Discard the solids.
• Freeze in an ice cream maker according to the manufacturer's instructions. Spread the gelato evenly into a container with a lid; cover the surface with plastic wrap and then cover with the lid. Freeze it until completely set, at least 5 hours, preferably overnight. (Makes 1 quart.)
• Heat the oven to 375 degrees. In a stand mixer with the whisk attachment or in a medium bowl using a hand-held mixer, whip the cream and 1 tablespoon of the sugar to medium peaks.
• In a medium bowl, sift the flour, baking powder and salt. Switch to the paddle attachment if using a stand mixer and slowly add the dry ingredients to the cream until just combined (do not overwork or the dough will be tough). This also can be done by hand: Use a spatula to fold the sifted dry ingredients, little by little, into the whipped cream until just combined.
• Turn the dough onto a lightly floured work surface and form into a log about 12 inches long. Using a sharp knife or pastry cutter, cut the log into eight equal pieces. Shape each shortcake into a round 2 inches tall and 2 inches in diameter, and place onto a parchment-lined sheet pan. In a small saucepan, heat 2 tablespoons of the honey over medium heat for 2 to 3 minutes until warm. Brush the tops of each of the shortcakes with the warm honey, and lightly sprinkle with one-fourth teaspoon of the sugar. Bake for 16 minutes, rotating the sheet pan halfway through baking, until the shortcakes are set and a rich golden on top. Remove and allow to cool 2 minutes, then brush with the remaining 2 tablespoons honey. Set aside.
• Quarter the strawberries lengthwise and place in a medium bowl (if they are large, cut each quarter in half crosswise; the pieces should be no larger than one-half inch). Sprinkle 2 tablespoons of sugar, depending on how sweet they are. Toss to mix well and set aside for at least 1 hour to let the berries soften and release their juices.
• In a stand mixer or in a medium bowl with a whisk or hand mixer, whip the creme fraiche with the remaining tablespoon sugar until light and fluffy.
• To serve, slice the shortcakes horizontally in half, and place each bottom half on a plate. Divide the strawberries evenly over the shortcakes, then spoon the creme fraiche evenly over the strawberries. Place the top half of each shortcake on top, cocked to one side to reveal the filling. Place a scoop of honey pine nut gelato alongside each shortcake, and serve immediately.

PINE NUT HONEY GELATO

Steps:

• Preheat the oven to 350F. Spread the pine nuts evenly across a large baking sheet and toast them in the oven until lightly browned and fragrant, stirring often, about 7 minutes. Cool for 5 minutes. Heat the milk and cream in a medium saucepan set over medium heat until small bubbles appear along the edges of the pan. Do not boil. Place the toasted pine nuts in a food processor fitted with a chopping blade; process until fairly smooth, about like very grainy peanut butter. Add the egg yolks, sugar, and honey; continue processing until smooth and thick, scraping down the sides of the machine as necessary. With the machine running, dribble about a third of the hot milk mixture into the food processor through the open feed tube. Then whisk this combined mixture into the saucepan. Instantly reduce the heat to low-if you have an electric stove, use a burner that hasn't already been turned on. Cook slowly, stirring all the while, until the mixture is thickened to the consistency of wet pancake batter and can coat the back of a wooden spoon, about 3 minutes. Strain through a fine-mesh sieve into a medium bowl to remove any bits of scrambled egg, then stir in the vanilla and salt. Refrigerate until well chilled, for about 4 hours, or overnight. Just before you make the gelato, place the custard and the dasher of your ice cream machine, if possible, in the freezer for 10 minutes to get them really cold. Freeze the custard in your ice cream machine according to the manufacturer's instructions. Serve at once-or scoop into one larger container or several smaller ones, seal tightly, and store in your refrigerator's freezer for up to 1 month; soften at room temperature for 10 minutes before serving. Makes 1 quart

PINE NUT AND HONEY TART

Steps:

• You can make the pastry by hand or in the food processor. Cream together the butter, sugar, and salt and then rub or pulse in the flour and egg yolks. When the mixture has come together, looking like coarse breadcrumbs, add the milk or water. Gently pat together to form a small ball of dough. Wrap and let rest for an hour.
• Carefully cut thin slices of the pastry (or you can roll out if you prefer) and place in and around the bottom and sides of a 12-inch (30-centimeter) tart pan. Push the pastry together and level out and tidy up the sides. Cover and let to rest in the freezer for about 1 hour.
• Pre-heat oven to 350 degrees F (180 degrees C), and bake the pastry for around 15minutes until lightly golden. Reduce the oven temperature to 325 degrees F (170 degrees C).
• While the pastry is in the oven, toast the pine nuts under the grill.
• Using a spatula, or a food processor, whip the butter and sugar until light and fluffy.
• Stir in your pine nuts, add the eggs 1 at a time, and then fold in the honey, flour, thyme, orange zest, and salt. Spoon into the tart shell and bake for 30 to 35 minutes.
• Add a few uncooked pine nuts to the top of the mixture for decoration.
• Serve with caramelized figs (grilled with a little sugar), creme fraiche and a little lemon thyme.
• Serving suggestions: carmelized figs and creme fraiche.

PINE NUT HONEY ICE CREAM

Steps:

• Preheat oven to 400°F. Spread the pine nuts in a single layer on a baking sheet and place in oven until lightly toasted, about 5 to 10 minutes. Take care not to burn the nuts.
• Combine the hot nuts, honey, and sugar in a food processor and process for 2 minutes or until the mixture is smooth. Add the eggs and process until well blended, about 30 seconds.
• Bring the milk to a boil in a heavy sauce pan. With food processor running, slowly pour the hot milk into the nut mixture through the feed tube. Process 30 seconds or until the nut custard is smooth. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat. Pour the hot nut custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
• Stir the chilled custard, then freeze in one or two batches in your icecream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer icecream, transfer to a freezer-safe container and freeze at least 2 hours.

HONEY AND PINE NUT TART

Steps:

• Make the pasta frolla: Whisk cream, egg, yolk, and vanilla in a medium bowl. Pulse flour, sugar, salt, and baking powder in a food processor to mix. Add butter, and pulse until mixture resembles coarse meal. With the machine running, add cream mixture, and process until dough just comes together. Shape dough into 2 disks, and wrap each in plastic. Refrigerate 1 disk until firm, about 1 hour; reserve remaining disk for another use. (Dough can be refrigerated for up to 2 days or frozen for up to 3 months; thaw before using.)
• Preheat oven to 325 degrees. On a lightly floured surface with a lightly floured rolling pin, roll dough to 1/8-inch thickness. (If dough is soft and sticky, transfer to a baking sheet and freeze until firm but pliable, about 5 minutes.) Cut out a 12-inch round, and fit it into a fluted 10-inch tart pan with a removable bottom. (Patch any tears with scraps of dough.) Freeze while making the filling (or cover and freeze for up to 3 days).
• Make the filling: Bring sugar, honeys, and salt to a boil in a medium saucepan, whisking until sugar dissolves. Add butter, and whisk until incorporated. Transfer honey mixture to a medium bowl, and let cool for 30 minutes. Whisk in cream, egg, and yolk until incorporated.
• Place tart pan on a rimmed baking sheet. Scatter pine nuts over bottom. Slowly pour filling over pine nuts, redistributing pine nuts evenly with your fingers. Bake until crust is golden brown and center is set but still slightly wobbly, about 1 hour. Transfer tart to a wire rack, and let cool completely. Remove from pan, and serve immediately.

PINE NUT & HONEY TART

Steps:

• Put the raisins and glacé fruit in a bowl with the rum or juice, then soak for 1 hr.
• Roll out the pastry on a surface lightly dusted with flour, then use it to line a deep 23cm loose-bottomed tart tin. Leave the pastry overhanging the edges, prick the base, then chill for 1 hr.
• Heat oven to 200C/180C fan/gas 6. Fill the pastry case with baking paper and baking beans, then blind-bake for 8 mins. Remove paper and beans, then bake for about 5 mins more. Allow to cool a little.
• Beat the butter, sugar, almonds, flour and eggs. Stir in the fruit, then pour into the case. Scatter over the pine nuts, press lightly into the surface, then drizzle with honey.
• Return the tart to the oven, turn down heat to 180C/160C fan/gas 4 and bake for 40-50 mins until firm to the touch. If the top browns too quickly, cover with foil. Cool in the tin. Will keep in a cool place for 2 days and will freeze for 3 months. Thaw at room temperature for 5 hrs. Drizzle with honey to serve.

HONEY GELATO

Steps:

• Whisk yoghurt & custard until smooth and pour into a loaf tin & freeze overnight.
• Place in a food processor and process until mixture is creamy but still firm.
• Return to the loaf tin, cover with plastic wrap and freeze for 1-2 hours. Soften slightly before scooping.

HAZELNUT GELATO

Steps:

• Combine milk, cream, and 1/3 cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
• Beat egg yolks and 1/3 cup sugar together in a bowl until mixture is light yellow, about 4 minutes. Stir 1/2 cup milk mixture into egg mixture until smooth; pour into the remaining milk mixture in the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes; remove from heat.
• Stir chocolate hazelnut spread, espresso powder, and vanilla extract into milk mixture until well combined; pour through a mesh strainer into a bowl. Refrigerate mixture until cold, about 3 hours.
• Pour milk mixture into an ice cream maker and freeze according to manufacturer's instructions.