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Creamy gelato with flakes of chocolate, topped with fresh figs that have been baked in our sweet Lavender Balsamic and finished with crunchy Marcona almonds. A quick and easy dessert recipe that looks elegant and tastes amazing! Recipe by: Taylor MacDougall
Products used: French Fleur De Sel Sea Salt,
8 oz fresh Figs, stemmed and halved
2 Tbsp SOOC Lavender Balsamic
⅛ tsp SOOC Fleur de Sel Sea Salt
¼ cup Marcona Almonds, crushed and toasted
2 16 oz jars Stracciatella Gelato
In a small cast iron skillet, place the figs cut side up. Drizzle the Lavender Balsamic over the figs, and sprinkle with the Fleur de Sel Sea Salt.
Roast figs in the oven at 400℉ for 8 minutes for smaller figs, and 10 minutes for larger figs. Remove from the oven, and let sit for 30 minutes. The balsamic will thicken as it comes to room temperature.
Scoop the Stracciatella gelato into individual bowls. Top with the baked figs, and marcona almonds. Enjoy your delicious dessert!
