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Reviewed Deeply Chocolate Gelato
Feb 8, 2011 on FoodNetwork.com
“If we were in Paris the comment would be "C'est formidable!".
Mercy this is good!
Ina's recipes never ever fail me.
I serve it using a 1 tablespoon ice cream scoop to place two scoops in a stemmed liqueur glass and use an espresso sized spoon.
It's so elegant and so rich.
Making it again next weekend...”