Gelato Messina is my favourite ice cream store in Sydney. It just so happens that they have been recognised by quite a few other people having been named best gelato store in Australia!
So when Gelato Messina posed the Millar Messina Project concept to me I jumped at the idea!
Check out the story ..... here
Cookies by me, gelato by Messina….yum!
Who doesn’t enjoy an ice cream sandwich?!?
(oops! about the spelling but hey, it tastes the same at the end of the day!!)
The Range of Cookies where pretty diverse....and quite out there with the combo of flavours....
(Ahem- potato crisps and pretzels in something sweet???)
But that's me.... I love being creative and popping different flavours together that get people talking..
Two of the cookies where a bit of a nod to Christina Tosi... an awesome pastry chef from Milk in NY who I've been following for a while.
I love her style of desserts... fun, creative and a little cheeky!
Now....the best part... COOKIES!!!
…’Everything, Everything’, ‘Night at The Movies’, ‘Wild Oats’, ‘Double Down’
Double Down – Double Choc Pretzel
Everything, Everything – Peanut butter, ground coffee, crisps, marshmallow and chocolate.
Wild Oats – White chocolate, oats, and cranberries
At the Movies – Popcorn, peanut butter and chocolate (Gluten Free)
The Millar Messina project was running for a limited time...it has now finished, but stay tuned... it is set to return!
In the mean time... you make your own Millar cookie... then grab some Messina gelato to sandwich yourself...
I give you
A night at the movies....
(this one is gluten free!)
160g crunchy peanut butter
100g smooth peanut butter
2g orange zest
220g caster sugar
50g whole egg ( roughly 1 egg)
15g chopped popcorn
120g milk chocolate chopped
Preheat your oven to 160 degrees celcius. Cream both peanut butters and sugar together until sugar has dissolved. Add in the egg and continue to beat until incorporated. Add in Zest, popcorn and chocolate and mix until just combined. Portion up the dough into 30g balls (about the size of a large walnut). To make the cookies lovely and round, I use egg rings to push the dough into.... a cheeky little tip just there.
On a lined tray, push the dough into egg rings, take off the egg rings and pop into the fridge for about 20mins to rest. Cook straight from the fridge for about 13-15mins. Leave to cool on the tray then enjoy with some Messina gelato- my suggestion salted caramel or dulce de leche!!
Have fun baking, and keep your eyes peeled for the return of the Messina Millar project :)
Eat Sweet Dream Big!