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Gelupo Gelato: A delectable palette of ice cream recipes
Gelupo Gelato: A delectable palette of ice cream recipes
Gelupo Gelato: A delectable palette of ice cream recipes
Cărți electronice339 pagini3 ore

Gelupo Gelato: A delectable palette of ice cream recipes

De Jacob Kenedy

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Gelato has a special place in the hearts of Italians of all ages – it surprises, delights, comforts and nurtures. But perhaps the most wonderful thing about gelato is how easily it can be made at home, needing little more than milk and sugar.

Gelupo Gelato presents a rainbow spectrum of gelati: from fruity Yoghurt & Lemongrass, Lime Sherbet or Peach and Blood Orange to creamy Marron Glacé, Bacio, Chocolate & Whisky or Espresso. There are also recipes for profiteroles, cones and brioche buns to serve your ice cream in and the only chocolate sauce you'll ever need, as well as a guide to pairing flavours.

With a simply beautiful design and charming illustrations, this is the perfect book for every ice cream lover (which, let's face it, is everyone).
LimbăEnglish
EditorBloomsbury Publishing
Data lansării27 mai 2021
ISBN9781526615961
Gelupo Gelato: A delectable palette of ice cream recipes
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Legat de Gelupo Gelato

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  • Articol

    This Week We’re Loving...

    1 ian. 1970

    This Week We’re Loving...
    1 min de citit

  • Articol

    5 Of The Best Ice-cream Makers

    1 ian. 1970

    Measuring in at 22.5 x 20.4 x 20.4cm, this compact ice-cream maker won’t take up too much space on your worktop. Despite being smaller in size than many, it features a large 1.4-litre bowl, which means that you can easily rustle up a family-sized bat

    2 min de citit

  • Articol

    Get Organised

    1 ian. 1970

    Get Organised
    4 min de citit

  • Articol

    Stone Cold, Crazy Good

    1 ian. 1970

    A Southern scoop shop with a modern spin, Hattie Jane’s Creamery shares both a name and a birthday with founder Claire Crowell’s daughter. The COO of A. Marshall Hospitality (Puckett’s; Deacon’s New South) landed on the decision thanks to a suggestio

    2 min de citit

  • Articol

    Measuring fun Food

    1 ian. 1970

    Measuring fun Food
    1 min de citit

  • Articol

    Better Cooking

    1 ian. 1970

    Better Cooking
    1 min de citit

  • Articol

    Peanut Butter and Garam Masala Ice Cream

    1 ian. 1970

    Don’t knock it until you try it – the peanut butter and garam masala pair beautifully in this ice cream recipe! • 1 tin full fat coconut milk• 120g (4.2 oz) crunchy peanut butter (use almond butter as an alternative)• 2 tbsp coconut sugar or date pas

    1 min de citit

  • Articol

    Whip Up Your Own Olive Oil Ice Cream

    1 ian. 1970

    You’re probably wondering if olive oil can be transformed into something as creamy and delicious as ice cream. Well, of course it can. And it’s super easy to do. 2 large eggs3/4 cup of granulated sugar1 cup whole milk1/2 cup olive oil1 1/2 cups whip

    1 min de citit

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    Impressipe

    1 ian. 1970

    Impressipe
    1 min de citit

  • Articol

    Best sweet Escape

    1 ian. 1970

    Best sweet Escape
    1 min de citit

  • Articol

    Bizarre Ice Cream For All

    1 ian. 1970

    Bizarre Ice Cream For All
    1 min de citit

  • Articol

    Take These… Make This!

    1 ian. 1970

    Take These… Make This!
    1 min de citit

  • Articol

    Cover Recipe

    1 ian. 1970

    Cover Recipe
    2 min de citit

  • Articol

    Impressipe

    1 ian. 1970

    Impressipe
    1 min de citit

  • Articol

    Dessert is SERVED

    1 ian. 1970

    Dessert is SERVED
    3 min de citit

  • Articol

    On The Agenda

    1 ian. 1970

    Nerada’s single origin black tea is proudly 100 per cent Australian grown, pesticide-free and Rainforest Alliance certified, giving it its unique character that rivals the best in the world. Visit: neradatea.com.au Zebrano delivers new-season fashion

    1 min de citit

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    5 Flavor Layers

    1 ian. 1970

    The only thing better than an ice cream cone is five cones in one. That’s the secret of the Original Rainbow Cone, a Chicago tradition dating to 1926: slices of chocolate, strawberry, Palmer House (cherry vanilla with walnuts), pistachio, and orange

    1 min de citit

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    The Big Chill

    1 ian. 1970

    The magic of ice cream in a cone is never lost on me, and this vegan version will keep everyone happy. 2 cups frozen berries1 large banana, chopped and frozen2-3 dates, soaked in warm water2 tablespoons coconut cream or other plant-based milk Chocola

    3 min de citit

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    Holiday Romance

    1 ian. 1970

    Holiday Romance
    6 min de citit

  • Articol

    Impressipe

    1 ian. 1970

    Impressipe
    1 min de citit

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    Tasty Delights

    1 ian. 1970

    Tasty Delights
    1 min de citit

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    Test Kitchen Tips

    1 ian. 1970

    When making homemade ice cream, be sure to use the best quality ingredients that you can find — the better the quality of the ingredients, the better the flavor of the ice cream. To get a consistently smooth ice cream, strain your custard before chi

    1 min de citit

  • Articol

    This Week We’re Loving...

    1 ian. 1970

    This Week We’re Loving...
    1 min de citit

  • Articol

    Eat Like A Pro!

    1 ian. 1970

    Eat Like A Pro!
    2 min de citit

  • Articol

    Spotlight on BANANA SPLITS

    1 ian. 1970

    Spotlight on BANANA SPLITS
    1 min de citit

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    Banana Splits

    1 ian. 1970

    Banana Splits
    1 min de citit

  • Articol

    This Week We’re Loving...

    1 ian. 1970

    This Week We’re Loving...
    1 min de citit

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    Frozen Favourites

    1 ian. 1970

    Makes: 4–6 ♥ 1 lime ♥ 500g strawberries, washed and hulled ♥ 15–30ml castor sugar, depending on taste ♥ 50ml water (or vodka for adult lollies) Prepare your fruit. Finely grate the zest and juice the lime. Keep 2–3 strawberries aside to use for decor

    1 min de citit

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    Gelupo Gelato - Jacob Kenedy

    THE JOY OF GELATO

    A FROSTY MASTERCLASS

    GELATO, SEMIFREDDO & GRANITA

    ICE-CREAM CONES ETC.

    DELICIOUS THINGS WITH GELATO IN

    THERE IS ONLY ONE SAUCE

    MAKE MORE!

    KILLER COMBOS

    INDEX

    VEGAN?

    THE JOY OF

    GELATO

    Gelato quickens the inner child – clutching a cone tightly, I am again the four-year-old who’d fall asleep on a bus holding an ice cream, licking it with my eyes closed every time the brakes rocked us. It is the frosty fountain of youth.

    Every society under the sun has institutions for strengthening community and in Italy it is an impish affection for sugar that oils the cogs. Pasticcerie – pastry-shops-cum-cafés – heave with people meeting for coffee and a croissant or slice of cake every morning. In the afternoon and evening, the action moves to the gelaterie. From babies to seniors, people mill around and chatter long into the night, spilling onto the piazza in shared moments of childish joy.

    In London, it feels to me we have fewer places to come together than our mainland brethren, save for our beloved pub. When a store across from my restaurant Bocca di Lupo (‘the mouth of the wolf’) became available, I leapt at the chance to see if gelato worked the same magic in Britain. Gelupo was born (and, in case there is any doubt, gelato does indeed cast the same rejuvenating spell seemingly everywhere it is made).

    The name ‘Gelupo’ is partly inspired by Gelatauro in Bologna, where I had learned to make gelato – and therefore to make joy. With little more than milk and sugar, you too can create a shared moment of frozen, sweet happiness.

    GO MAKE SOME GELATO.

    IMPORTANT

    WORDS

    BASE BIANCA (bahs-eh bee-ahng-kuh)

    The sweetened and thickened milk mixture used as the base for making different flavours of gelato. While there are other bases (chocolate, egg custard, caramel, ricotta and so on), base bianca is the commonest.

    CHURN

    To stir a mixture while chilling it enough to solidify (as in to churn butter or to churn gelato).

    GELATO (jeh-lah-toh)

    A churned, iced dessert – this term covers both ice cream and sorbet. The plural is gelati (jeh-lah-tee).

    GELATAIO (jeh-lah-tai-oh)

    Someone who makes gelato – i.e. you!

    GRANITA (grah-nee-tah)

    An icy slush. In Italian the plural is granite (grah-nee-tay), but in this book I have opted for ‘granitas’ because within the context of English, I cannot help but read ‘granite’ as rock.

    HAPPINESS

    A peculiar and perhaps delusional, but nonetheless pleasant, state of mind most easily attained by consuming gelato (or by making gelato to engender happiness in others).

    SEMIFREDDO (seh-mee-freh-doh)

    A parfait or frozen mousse. The plural is semifreddi (seh-mee-freh-dee).

    SORBET SYRUP

    A thick syrup that includes a stabiliser. Once you have blended some fruit into the syrup, you have a base for making non-dairy gelato (that is, sorbet) and all you need do is churn it.

    STABILISER

    An additive – either natural or synthetic – that serves to thicken and emulsify your gelato. See here for more on stabilisers.

    STRACCIATELLA (stra-tchah-teh-lah)

    Literally ‘raggedy’. In Italian this can mean chicken soup with beaten egg stirred through it, the cream and shredded mozzarella that goes in burrata, or a gelato with molten chocolate stirred through to create fine, flaky chips.

    WHAT IS

    GELATO?

    I am often asked what the difference is between gelato and ice cream. Gelato is simply the Italian word for churned frozen ices – both ice creams and sorbets. So, except for the fact Italian gelato also includes sorbets (which are made without milk), there is no difference between gelato and ice cream.

    And yet... there is something a bit special about Italian gelati. A great pistachio gelato tastes somehow more of pistachios than the pistachios do themselves, while a perfect orange sorbet has such intensity of flavour and texture, it is more orangey than the best orange ever. English-speaking ice creams are rich and indulgent, and they taste of creams or custards. Italian gelati taste pure.

    Gelato also has a sort of gooey ‘pull’ when served at the correct temperature. An English-type ice will suddenly go from being firmly solid (like mashed potatoes with nothing added) to very liquid (like milk) as it melts. A gelato will go through a middle phase, malleable and semi-fluid, like partly beaten cream – a gooey miracle worked with sugars. It is in this moment, not-entirely-solid, that the magic happens.

    HOW DOES

    GELATO WORK?

    In order to make gelato gooey, we make it with a blend of sugars. You may remember from school chemistry that simple solutions (one substance dissolved in water) have a single melting point, whereas solutions of multiple compounds melt over a range – that is, they melt gradually.

    Sugar can make something nicely sweet and elevate the flavour, but it can also become too sweet to be nice, so we use different kinds of sugar in our gelati (adding some that sweeten less) and try not to use too much overall. Using less sugar makes the gelato harder, which is why it’s better taken from the freezer half an hour or so before serving. At Gelupo, where all the gelati need to have precisely comparable sweetness and texture at our serving temperature, each gelato is made with four or five kinds of sugar in it – but you can get perfectly good results at home with just two.

    Unless you’re a bee or a hummingbird, sugar-water isn’t really the tastiest thing in the world, no matter how many fancy sugars you use. For the gelato to have body, it needs more substance – which comes from milk fat and milk proteins in an ice cream, or from fruit pulp and gelling proteins (pectins and so on)

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