academia barilla  September 2008
   

Chef Network Recipes: Chef Tony Mantuano presents Warm Berry Soup with Mint Gelato

Today we have again with us Chef Tony Mantuano from Spiaggia Restaurant in [...]

italian-food-lovers-chef-networkToday we have again with us Chef Tony Mantuano from Spiaggia Restaurant in Chicago sharing with us an end-of-summer recipe for the Italian Food Lovers Chef Network: Warm Berry Soup with Mint Gelato (Macedonia ai Frutti di Bosco con Gelato alla Menta).

This recipe is featured, alongside with other dozen yummy recipes, cocktails and Chef tips, on The Spiaggia Cookbook, Eleganza Italiana in Cucina, co-authored by Chef Tony Mantuano and his wife and wine expert Cathy Mantuano. Follow the links to get the book online at Amazon or Barnes&Noble.

WARM BERRY SOUP WITH MINT GELATO
A recipe by Chef Tony Mantuano
(serves 8)

berry-soup-mint-gelato

INGREDIENTS FOR THE MINT GELATO

- 3 cups whole milk
- 1 cup half-and-half
- 1 1/4 cups sugar
- 1 1/2 cups loosely packed fresh mint leaves, chopped
- 1 cup liquid pasteurized egg yolks (8 egg yolks)
- 2 teaspoons green crème de menthe

INGREDIENTS FOR THE MACEDONIA

- 2 tablespoons unsalted butter
- 4 tablespoons sugar
- 4 cups mixed fresh berries, such as strawberries, blueberries, raspberries, and blackberries
- Juice of 2 lemons
- 3 cups water
- 1 cup raspberry sauce
- Leaves from 8 sprigs fresh mint for garnish

PREPARATION

In a saucepan, combine the milk, half-and-half, 3/4 cup of the sugar, and the chopped mint and bring it to a boil. Remove from the heat, strain through a fine-mesh sieve, and return to the saucepan. Keep warm over low heat. Discard the mint.

In a bowl, whisk together the remaining 1/2 cup sugar and the egg yolks until combined, about 2 minutes. Gradually add half of the hot milk mixture to the egg-yolk mixture and whisk vigorously to combine.

Return the egg-yolk mixture to the pan with the remaining milk mixture. Return to medium heat and stir constantly with a wooden spoon until thick enough to coat the back of the spoon, 4 to 6 minutes. Do not let it boil; overheating will break the custard. Remove from the heat and continue to stir for a few seconds to keep the mixture from overcooking.

Stir in the crème de menthe. Let cool, cover, and refrigerate until well chilled, at least 3 hours or preferably overnight.  Pour the custard into an ice-cream maker and freeze following the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, at least 3 hours.

In a large saucepan over medium heat, melt the butter. Add the sugar and whisk to combine. Add the berries and sauté for 2 minutes. Add the lemon juice, water, and raspberry sauce and bring to a simmer over low heat.

Remove from the heat and ladle into 8 warmed bowls. Top each serving with a scoop of the gelato and garnish with mint leaves. Serve immediately.

spiaggia-cookbookCHEF MANTUANO’S TIPS

This soup warms both body and soul, and is easy and quick to prepare. You can substitute purchased mint gelato or ice cream for the homemade. You can prepare this recipe to serve 4, by halving the ingredient measures for the berry soup. Make the gelato as directed and serve generous portions.

Thank you Chef Mantuano for sharing this recipe with us, we look forward to having you as a guest again at Italian Food Lovers!

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