Fig leaf gelato and apricot sorbet
Two moreish icecreams for a refined palette from Moroseta Kitchen: Recipes and Stories from a Modern Puglian Farmhouse by Georgia Eugenia Goggi, perfect for a summer dinner party
Gelato is never missing in our kitchen, but it undoubtedly knows its peak moment in summer. I have already spoken about the magic of the fig leaf, but when used in the base of a gelato, it can really give great surprises. To complement the toasted roundness of the fig leaf, we combine it with a very fresh apricot sorbet, made even fresher by cardamom. They are also excellent individually, but together they create a truly unique mix, an ode to summer in the form of gelato.
This recipe is an extract from the Moroseta Kitchen: Recipes and Stories from a Modern Puglian Farmhouse by Georgia Eugenia Goggi.
Next, why not try more Italian recipes from the House & Garden recipe archive?
