Fresh Desserts

Zeppole

Ingredients

• 1 cup AP flour
• 2/3 oz fresh yeast
• 1/2 cup milk

Directions

1. Heat milk until warm. Add it to the yeast and dissolve.
2. Whisk in approximately 2/3 cup of flour until smooth.
3. Put in a warm place and let rise for 10 minutes.

Ingredients

• 4 Tbsp. softened butter
• 1/3 cup sugar
• 1/2 tsp. salt
• 1 1/2 cups AP flour
• 2 each eggs
• 1 each yolk
• California Olive Ranch Olive Oil Arbosana, for frying
• To taste sugar for dusting
• To taste truffle salt for dusting

Directions

1. In an electric mixer with a paddle attachment, cream butter and sugar until together.
2. Add eggs and yolks one at a time and mix until well incorporated.
3. Sprinkle in flour and salt and mix until it comes together and makes a dough.
4. Then add yeast mixture to bowl and mix on low speed until completely combined.
5. Let rise for 1 1/2 hours.
6. Scrap out onto heavily floured surface and cut to desired shapes.
7. Let shapes rise for 30 minutes.
8. Heat oil to 350 degrees Fahrenheit and fry in until golden brown.
9. Immediately toss in sugar and sprinkle very lightly with truffle salt.

Olive Oil Gelato

Ingredients

• 8 ea egg yolks
• 2 cups milk
• 1 1/2 cups sugar
• 4 cups cream
• 1 cup California Olive Ranch Olive Oil Arbosana

Directions

1. First make the custard by whisking yolks and sugar together until light in color.
2. Then bring milk to a boil.
3. Temper yolks into milk by slowly whisking about one-quarter of the milk to the yolks.
4. Then pour the mixture back into the hot milk, stirring constantly.
5. Cook mixture over medium heat constantly stirring until it reaches 180 degrees Fahrenheit or until it is thick enough to coat the back of a spoon.
6. Strain through a fine mesh strainer and cool completely.
7. Mix the custard and cream together and churn in a gelato machine.
8. When mixture is three-quarters of the way done churning, slowly drizzle in the olive oil.