Italian Christmas Delight


  • 1 cup Olive Sprig Espresso Balsamic
  • 1 cup milk
  • 1 package Knox gelatine
  • 1/3 cup sugar
  • 1 TSP vanilla bean paste
  • 2 cup heavy cream
  • 3 sprigs of fresh mint
  • 3 T. chopped Maraschino cherries
  • Lotsa LOVE!


In a saucepan, lovingly open up your fresh bottle of Olive Sprig Espresso Balsamic. Unscrew the top and let the aroma fill your spirit! You are in Italy... imagine the hustle of the morning day... Italians and tourists sipping their cup of espresso at an exotic sidewalk bistro. Okay, come back to your kitchen now! Pour one cup of this luscious liquid into a saucepan and bubble to a fine reduction (about 5 to 10 minutes... as soon as the back of a spoon is lightly coated and it is syrupy). Set aside on warm setting, stirring occasionally while you go to the next step.

Mix together milk and Knox gelatine in a saucepan and let it sit for 10 minutes to get aquainted, then bring to a low heat. Stirring continuously. Add sugar and salt. Blend until smooth.

In a small bowl, mix together vanilla bean paste with heavy cream. Add this to the gelatine mixture. Now the fun begins... blend in Lotsa LOVE!

Pour the mixture into several small dessert cups and smooth the Espresso Balsamic reduction over the top. Add bits of the chopped fresh mint and accent it with a bit of the chopped Maraschino cherries. Chill for at least 4 hours.

Bellissimo! A mental vacation... enjoy as you bask in the Italian sun with this Italian Christmas Delight! That's amore!