Imagine biting into a soft, buttery brioche roll only to discover a creamy, flavor-packed gelato inside. These Gelato Brioche Sandwiches are an indulgent treat perfect for hot summer days or any time you crave something sweet and sophisticated. Whether you prefer the zesty kick of Burnt Orange Negroni, the nutty richness of Pistachio Cream, or the sweet tang of Cherry Licorice, this dessert will surely impress.
Ingredients:
Store-bought individual brioche rolls, halved crossways, to serve
Gelato Base (enough for 1 flavor):
- 2 1/2 cups (600ml) heavy cream
- 1 can (14 oz) sweetened condensed milk
Burnt Orange Negroni:
- 2 oranges
- 1 tbsp gin
- 1 tbsp sweet vermouth
- 2 tbsp Campari, plus 1/3 cup (80ml) extra
- Dash of bitters, plus 1 tbsp extra
- 1/2 cup (125ml) Aperol
Pistachio Cream:
- 1 cup (250ml) milk, plus 1/3 cup (80ml) extra
- 1 tsp vanilla bean paste
- 5.3 oz (150g) slivered pistachios
- 1 tbsp powdered sugar
- Mint green gel food coloring, to tint
Cherry Licorice:
- 17.6 oz (500g) pitted frozen cherries
- Juice of 1 lemon
- 1/3 cup (80ml) licorice-flavored liqueur
Instructions:
Gelato Base:
- In a stand mixer with the whisk attachment, beat the heavy cream and sweetened condensed milk on medium speed until soft peaks form.
- Add your chosen flavor (Burnt Orange Negroni, Pistachio Cream, or Cherry Licorice) to the cream mixture and stir until well combined.
- Spoon the mixture into an 8-cup (2L) capacity metal or ceramic pan. Cover the surface directly with plastic wrap, then enclose the entire pan in plastic wrap. Freeze overnight until firm.
- Serve scoops of gelato sandwiched between the split brioche rolls.
Burnt Orange Negroni:
- Heat a grill pan over medium-high heat. Grill the oranges for 5-8 minutes, turning occasionally, until the skins are lightly charred. Remove and let cool slightly, then finely grate the skins and set aside. Juice the oranges.
- In a small saucepan over high heat, combine the orange juice, gin, vermouth, 2 tbsp Campari, and a dash of bitters. Boil, stirring occasionally, for 5-7 minutes until thickened and reduced to 1/3 cup (80ml). Let cool.
- Stir in the grated orange rind, extra Campari, and extra bitters.
- In another small saucepan over medium-high heat, boil the Aperol, shaking the pan occasionally, for 5-7 minutes until thickened and reduced to 1/3 cup (80ml). Let cool.
- Stir the Campari mixture into the gelato base, then swirl the Aperol mixture through as you spoon the mixture into the pan. Continue with the gelato base recipe as directed.
Pistachio Cream:
- Heat 1 cup of milk and the vanilla bean paste in a small saucepan over medium heat, stirring occasionally until the mixture comes to a simmer.
- Stir in the pistachios and powdered sugar, then remove from the heat. Let stand for 5 minutes.
- Transfer the mixture to a blender, add the extra 1/3 cup of milk, and blend until completely smooth, scraping down the sides occasionally.
- Tint the mixture with food coloring until bright mint green (the color will soften when folded into the gelato base).
- Stir the pistachio cream into the gelato base until well combined. Continue with the gelato base recipe as directed.
Cherry Licorice:
- Place the cherries, lemon juice, and 1/3 cup (80ml) water in a medium saucepan over high heat. Bring to a boil.
- Boil, stirring occasionally, for 5-7 minutes until the cherries start to break down and the liquid thickens and reduces to 1/3 cup (80ml). Let cool.
- Stir in the licorice-flavored liqueur.
- Using a hand-held stick blender, blend the mixture until smooth.
- Stir the cherry licorice mixture into the gelato base until well combined. Continue with the gelato base recipe as directed.
Whether you’re hosting a summer barbecue or just treating yourself to a fancy dessert, these Gelato Brioche Sandwiches are sure to be a hit. Each flavor brings its own unique twist, making every bite a delightful surprise. Enjoy the perfect combination of creamy gelato and fluffy brioche, and savor the refreshing and rich flavors with every bite!
