20 minutes
An exquisite dessert blending the smooth, rich flavors of olive oil gelato with refreshing passion fruit granita, sweet strawberries, basil syrup, and a hint of extra virgin olive oil and Maldon salt.
Olive Oil Gelato
cups
Passion Fruit Granita, shaved
cups
Basil Syrup
as needed
Macerated Strawberries
as needed
Extra Virgin Olive Oil, drizzled
as needed
pinches
1. Divide the Gelato
Begin by evenly dividing 3 cups of rich Olive Oil Gelato into six sundae dishes or bowls.
2. Shave the Granita
Next, take approximately 1.5 cups of Passion Fruit Granita and shave it over the gelato in each dish.
3. Drizzle with Basil Syrup
Drizzle some aromatic basil syrup over the gelato and granita in each dish.
4. Add the Strawberries
Gently spoon macerated strawberries over the top of the gelato and granita in each dish.
5. Finish with Olive Oil and Salt
To finish, drizzle a touch of extra virgin olive oil over each dessert and sprinkle a pinch of Maldon salt over the top.
Use the best quality extra-virgin olive oil you can find with fruity notes that will complement the sweetness of the dessert.
Aim for soft peaks to give a light, airy texture to your Coppetta; avoid over-whipping.
Serve the Coppetta slightly softened to allow the subtleties of the olive oil to come through.
Ensure your ingredients, especially dairy, are at the right temperature for proper emulsification.
Drizzle olive oil elegantly and garnish with purpose, ensuring each element adds to the visual and palatal experience.
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