Goat Cheese Salted Caramel Gelato – Kate Meader
FEEL THE HEAT is the first book in my Chicago-set Hot in the Kitchen series about an Italian restaurant-owning family and the sizzling, sexy chefs who love them. One of the hottest scenes in FEEL THE HEAT involves a delicious cold treat: goat cheese salted caramel gelato. I’ll admit that there are quite a few steps to this recipe, but the end result is so worth it…
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Goat Cheese Salted Caramel Gelato
1 1/2 cups whole milk
2/3 cup sugar
8 oz. fresh goat cheese (crumbled)
6 large egg yolks
Steps to nirvana
- Prepare an ice bath and set aside.
- Place the goat cheese in a bowl with a mesh strainer over it.
- Mix the sugar and milk over a medium heat until the sugar dissolves.
- Whisk the egg yolks lightly until thickened.
- Add the milk/sugar liquid to the egg yolks slowly, stirring constantly to prevent the egg from scrambling.
- Return the egg/milk/sugar mixture to the pan and heat, again with constant stirring. When the liquid steams and the custard coats the spoon, it’s ready.
- Add the hot custard to the goat cheese through the strainer. Stir until the goat cheese is melted and the combination is smooth.
- Set the bowl over the ice bath and stir until cool. Refrigerate for at least a couple of hours.
- Make the ice cream/gelato in your ice cream maker.
Salted caramel sauce
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream
1/2 teaspoon kosher salt (you can also use Fleur de sel)
- In a heavy-bottomed 2-3 quart saucepan, cook the sugar over medium-high heat. It takes a few minutes but it will start to melt and clump. Whisk it until it is completely melted, about 10 minutes.
- Add the butter (stand back, it will spatter up a storm!) and whisk until smooth
- Remove from heat and add the cream
- Add the salt and stir through thoroughly to dissolve
- Allow to cool for about 15 minutes in the pot, then pour into a jar and refrigerate
- Sauce will keep for 2 months in the fridge
Make the sauce ahead of the gelato so it is cool enough to mix with the frozen goodness. You can layer the gelato in a container and swirl the caramel through or you can drizzle over the top. Now you’re ready to seduce with gelato!
Hot in the Kitchen, Book 1
IF YOU CAN’T STAND THE HEAT . . .
Photographer Lili DeLuca spends all her time managing her family’s Italian restaurant, instead of following her dream of getting an MFA. When famous British chef Jack Kilroy unexpectedly challenges her father to a cook-off, Lili decides she’s tired of playing it safe and vows to seduce the tempting Brit. But once a video of her and Jack kissing goes viral and her luscious butt starts trending on Twitter, Lili fears she’s cooked up a recipe for disaster.
. . . GET INTO THE BEDROOM
Jack Kilroy’s celebrity has left him feeling used and used up. While Lili’s oh-so-sexy moans when she tastes his delicious creations turn him on, he’s even more aroused by how unimpressed this beautiful, funny woman is with his fame. He knows they could be amazing together, if she could only see past his bitch fork-wielding fan base. Now, as he’s about to start a new prime time TV cooking show, can Jack convince Lili to realize her own ambitions – and turn up the heat in his kitchen?
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