Brioscia with gelato
The Sicilian summer treat: a soft 'tuppo' brioche filled with gelato, finished with warm pistachio cream and chopped Bronte pistachios.
From Zagara
- 4 Sicula Briosce 'Tuppo' brioche buns
- 4 tbsp BonCrem Pistachio 22%
- 20 g Evergreen shelled Bronte PDO pistachios, roughly chopped
From your pantry
- About 500 ml good gelato: pistachio, almond or vanilla
Method
- Warm the brioche in a 160°C oven for 3 minutes so the crumb softens.
- Meanwhile, stand the jar of pistachio cream in warm water for a few minutes until it pours easily.
- Lift off the tuppo, the little topknot, and split each brioche horizontally, leaving one side attached.
- Fill each brioche with two generous scoops of gelato.
- Spoon over the pistachio cream, scatter the chopped pistachios and set the tuppo back on top.
- Serve at once. In Sicily the tuppo is eaten first, dipped in the melting gelato.
Allergens in the pantry ingredients: milk; tree nuts in pistachio or almond gelato.
Each Zagara product lists its allergens on its label.