Sunday, September 23, 2007

Gelato con Brioche

This photo is what happens when you combine Frutti Di Bosco with a Brioche.

The brioche is cut in half then toasted. A scoop of gelato is then placed between the two halves. Then a light drizzle of powdered sugar is applied to the dessert.

The dessert is a treat. First, imagine toast with jelly. However, instead of toast, it's a French bread full of eggy, buttery flavor. Instead of jelly, it's "Lancaster County blackberries and raspberries, New Jersey blueberries and butterbean honey preserve, swirled into Fior di Latte Gelato". I suspect, but cannot be certain, that Frutti Di Bosco with its preserve and cream is the perfect gelato for this hot and cold dessert.

This is an ice cream sandwich for adults of discerning taste.

1 comment:

  1. I seriously second The Sniffer's praise. I first had the brioche with Madagascar Bourbon Vanilla and it was divine. I can't wait to try it with other flavors. So Good!


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