|The mastermind behind Morelli's gelato: Giuseppe Morelli and his ice-cream van|
|A retro paradise- Morelli's flagship diner in Broadstairs of Kent|
|A slick Morelli's of Harrods, London|
Take a trip to this time warp of a dessert lover’s paradise to taste flavours such as apple, white chocolate, tiramisu, coconut, caramel and current summer special, fresh mint lemonade. If you do return totally inspired, and I guarantee you will, have a go at this recipe for home-made strawberry meringue ice-cream: blissful served with a glass of Pimm’s in the garden.
You will need:
300ml double cream
250g Greek yoghurt
2 level dessert spoons icing sugar
A punnet of strawberries (extra yummy if freshly picked!)
Meringue nests (as many as you like!)
With an electric whisk, whip the cream, along with the yoghurt and icing sugar until the mixture is light and fluffy.
Crush the meringue nests into bite-size pieces and fold gently into the mixture.
Mash the strawberries (destalked!) into a bowl with a fork- mix with several tablespoons of strawberry compote if desired for extra flavour- and add them to the mixture.
Pour the mixture into a lidded container or loaf tin and freeze until set- this could be anything from three hours to overnight.
Defrost for five minutes plus before serving; then dish up with your cutest ice-cream scoop and a sprinkling of extra berries.
|Anthropologie Colourblock Ice Cream Scoop £16|
Visit the Morelli’s site here: http://www.morellisgelato.com/