Ciao Bella Gelato

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Homemade Gelato Truffles

8 ounces Valrhona couveture (coating) chocolate
1 pint Ciao Bella Dulce de Leche gelato

1. Melt chocolate in microwave (medium power - 2 minutes) Allow to cool slightly - important - the chocolate should be completely liquid, but not hot.
2. Form four 4-ounce scoops of gelato. Using a wooden dowel (chopsticks work well) dip gelato into mixture making sure to coat completely. Allow truffle to harden for a moment before placing on wax paper.
3. Return to freezer.
4. To serve, slice truffle in half with warm knife. Serve on plate with raspberry coulis, fresh mint or fresh fruit garnish

Serves 4

Fruit Soup with Ciao Bella Blackberry Cabernet, Blood Orange, and Passion Fruit Sorbet

This is a delicious fat-free summer dessert that is both elegant and incredibly easy to make.

1 cup pineapple juice
1 cup orange juice
1/2 cup apple juice
1 banana
½ cup Champagne (optional)
2 scoops Mango sorbet
Juice from 1 lime
Fresh berries
Sliced Kiwi
Mint (garnish)
½ pint each: Blackberry Cabernet, Blood Orange, and Passion Fruit Sorbet

For the Soup
Slice banana and puree in blender with apple juice. Add the Mango sorbet blend. Add other juices and blend until smooth. Depending on the size of your blender you may have to blend the ingredients in two batches. Chill and set aside.

Assembly
Pour soup into shallow cereal or soup bowl. Add the fresh fruit. Add one 2-ounce scoop of each of the three flavors of sorbet. Pour in champagne for an elegant evening dessert or leave out for a healthy family treat. Garnish with fresh mint sprig.

Serves 4