Who: Iacopo Falai, Culinary Director for Sant Ambroeus Hospitality Group
Falai’s GUEST-WORTHY RECIPE: Amaretto Crunch Gelato
WHY?: “In the summers in the Hamptons when you wish to be indulgent with a touch of childhood nostalgia, nothing tastes as bittersweet as amaretto crunch gelato. The crunchiness of the almonds adds a rich texture to our creamy gelato and depth of flavor due to its slight bitter notes. It’s our own version of cookies and cream with Italy’s most celebrated traditional cookie.”
2 c organic whole milk
2/3 c organic whipping cream
3/4 c plus 1 Tbsp of organic (caster) sugar
1 free-range egg white
4 oz Amaretto cookies
Candid orange zest
In a small saucepan over a medium flame, gently heat milk and cream until it just begins to boil. Pour the mixture into a heat resistant bowl and refrigerate for 20 minutes.
Blitz the Amaretto cookies in a food processor until finely crumbed. In a KitchenAid stand mixer with whisk attachment, or large bowl with electric whisk, beat the egg white and sugar until soft peaks form when the beaters are lifted out of the mixture. Fold in the cookie crumb with a soft spatula.
Remove the chilled milk mixture from the refrigerator. Pour into the sugar and egg mixture and whisk for 20 seconds more.
Pour the mixture into the gelato maker and churn for the recommended time according to manufacturer’s instructions.
The gelato is best served immediately or can be kept in the freezer for up to three to four days.
Serve with additional crushed Amaretto cookies crumbled on top.