Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home

Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home

Torrance Kopfer

Language: English

Pages: 176

ISBN: 159253418X

Format: PDF / Kindle (mobi) / ePub

The word gelato, in Italian, simply means “ice cream,” but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker.

Making Artisan Gelato, following on the heels of Making Artisan Chocolates, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer’s market.

From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in Making Artisan Gelato ensure quality concoctions. Recipe flavors run the gamut—nuts, spices, chocolate, fruit, herbs, and more—with novel flavor pairings that go beyond your standard-issue fare.

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cooked over a water bath while being rapidly whisked or whipped to incorporate air. A basic zabaglione recipe includes egg yolks, sugar, and a sweet liquor or wine such as Marsala. Zabaglione is traditionally served warm, with fresh fruit. When visiting a gelateria, one notices that gelato is served from a different type of freezer and stored in a different sort of container than American-style ice cream is. Gelato freezers are of the forced-air variety. Air circulates around the gelato, holding

store-bought peach purée To make the peach purée: Place the cubed peaches in a medium-size, nonreactive bowl with the sugar and lemon juice. Mix gently to combine and allow the peaches to macerate for 1⁄2 hour, covered, in the refrigerator. Once macerated, place all in a blender and purée until smooth. Set aside until ready to use up to 1 day if placed in an airtight container and stored in the refrigerator. Because peach purée will oxidize, press plastic wrap tight against the surface of the

chopped To make the Candied Orange Rind: Fill three 4-quart (3.8 L) saucepans with water and bring the water to a boil. Cut each orange vertically (through the stem end) into eight wedges. Peel and reserve rind from each wedge. Trim off the pointed ends of rind wedges, and cut each wedge into strips 1½ to 2 inches long (3.75 to 5 cm) and ¼ inch (0.6 cm) wide. Discard any irregular trimmings. When the water boils, submerge the strips into one pot, keeping them down with a spoon if necessary.

14 lime in the coconut, 143 Meyer lemon, 147 pear, 138–139 pink grapefruit and tarragon, 145 strawberry, 158–159 water content in, 20 sour cream, 35 soy milk, 31 spatulas, 43 spices, 35 stone fruit, 54–57, 60–61 storage containers, 47 stracciatella, 108–109 strainers, 40 strawberries flavor pairings with, 75 strawberry gelato, 84–85 strawberry sorbet with balsamic drizzle, 158–159 sugar, 18, 20, 21, 35 sweet flavors, 74 T U umami, 74 underripe fruit, 50–51 unsweetened chocolate, 27 V vanilla

cream? Soy milk has a small amount of fat and has a slightly greater viscosity than regular whole milk, so it is a viable option. Natural nut oils may also supplement the fat content (if the nut flavor complements the gelato flavor). INGREDIENTS 31 Fruit Nuts Its imperative when using fresh fruit that it be very, very ripe. It should not be rotten, mind you; just be sure it’s plump, that it yields to the touch, and, depending on the type of fruit, that it’s very fragrant. It should be evident

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