COLAVITA Olive Oil and Buttermilk Ice Cream in Mini Filo Cups
Colavita had the pleasure of partnering with Certified Executive Chef John Littlewood during the World of Flavors - A Mediterranean Odyssey conference held at the Culinary Institute of America at Greystone in St. Helena, CA.Chef John delighted attendees with these enticing dishes showcasing Colavita's authentic Italian products:
Chef Littlewood is a Certified Executive Chef with a wide range of experience, including stints in Michelin starred restaurants and luxury hotel barges in France, as well as years of culinary instruction and private chef experience.He is the author of Celebrating the Seasons; a cookbook based on his experience as Executive Chef at Sonoma's renowned Westerbeke Ranch, and has contributed numerous recipes to both Cooking Light and Bon Appetit magazines.John is presently the Executive Chef at Oliver's Market in Cotati, California.
Origin: Chef John Littlewood
2 cups sour cream 2 cups buttermilk 1/4 cup lemon juice 1 cup sugar 1/2 cup plus 2 tablespoons COLAVITA Sicilian Extra Virgin Olive Oil
Whisk the first four ingredients together in a mixing bowl. Freeze in an ice cream machine for 15 - 25 minutes; or until very thick. Fold in the olive oil, pack into a plastic container and freeze for 2 hours or overnight. To Serve: place small scoops of ice cream into mini filo cups and top with a few grains of sea salt. Makes about 6 cups Per Serving: (a serving is 1/2 cup ice cream only): 264 Calories (65.5% from fat); 20g Fat (7g Sat, 11g Mono, 1g Poly); 3g Protein; 21g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 63mg Sodium. Food Exchanges: 1/2 Not-Fat Milk; 4 Fat; 1 Other Carbohydrate. ________________________ Look for Colavita Sicilian Extra Virgin Olive Oil in your supermarket, or to purchase online visit www.GourmetStore.net