Recipe Weekend: The Art of Making Gelato by Morgan Morano

Disclosure / Disclaimer: I received this book free of charge, from Quarto Publishing Group 
via Netgalley, for blog review purposes on this blog. No compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about them.



It might seem like too soon to be talking about gelato, for those of you under 3 feet of snow, but for us hitting the 80 degree mark this week (!!!), it seems like no time like the present! LOL

Synopsis:

Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato. Discover the techniques and tools that you need to make this delicious treat at home.

Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture.

Join Chef and Gelato aficionado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato!

Review:

This is a fun and interesting book- there are so many combinations (More than 50 Flavors to Make at Home), I would NEVER have dreamed of making! With the advent of modern gelato making machines, this book has been updated and features a longer section, about using the modern appliances with the recipes. Also included is how to make it without a machine. Once you've mastered the recipe below, you can really start adding any unique flavor you can come up with, to make your own regional favorite gelato too! If you love gelato, you will LOVE this book! It woudl be a great housewarming/wedding gift with a gelato maker too, for those with weddings coming up!


Recipe:   

Fior di Latte - Sweet Milk Gelato

Similar to vanilla, Fior di Latte, literally translated as 'flower of milk', is Italy’s most basic flavor. Though seemingly humble, it’s one of the most important flavors in any artisanal gelato shop. Fior di Latte is used as the base for many other flavors, and it also serves as a standard used by gelato enthusiasts and traditionalists to evaluate just how authentic and pure a shop’s gelato is.

For the best flavor, Fior di Latte gelato should be made with the freshest milk available. At Morano Gelato, we use local dairy products from nearby dairy farms which provide us with high-quality milk and cream for all of our gelato. Fior di Latte gelato should be creamy, light, and sweet, and should retain the flavor of the milk itself. Eating this gelato should remind you of drinking a smooth, cold glass of milk on a hot day, but better. Fior di Latte can be paired with any gelato flavor or enjoyed on its own.

Ingredients:

2 ounces milk powder

6.35 ounces granulated sugar

0.7 ounce tapioca starch

6.75 ounces heavy cream

24.15 ounces whole milk

0.9 ounce light corn syrup

Directions:

1. Mix the milk powder, sugar, and tapioca starch in a bowl.

2. Add the heavy cream and whole milk and whisk well to incorporate all of the dry ingredients into the liquid.

3. Whisk in the corn syrup.

4. Pour the mixture into a 2.5-quart / 1.42-liter saucepan, using a spatula to scrape the sides of the bowl. Place the saucepan on medium-high heat and cook, whisking continuously to prevent any burning or clumping. Whisk slowly in the beginning and increase speed as the mixture gets warmer and begins to steam and thicken. It should thicken without boiling after 8 to 10 minutes on the heat; watch carefully so it doesn’t burn. Once the mixture has thickened enough to coat the back of a spoon, continue cooking 15 seconds longer, whisking vigorously. Then immediately remove from the heat.

5. Pour the mixture into a clean glass or stainless-steel bowl and lay plastic wrap directly on the surface to prevent a skin from forming on top. Allow the mixture to sit 30 to 45 minutes, until no longer hot. Then place it in the refrigerator to cool completely, about 4 hours. If the mixture needs to be used right away, submerge most of the bowl in an ice bath and let it sit 30 to 40 minutes, refreshing the ice as necessary.

6. Once the mixture has cooled completely and thickened further, pour it into the bowl of the gelato machine and churn the gelato according to the manufacturer’s directions. The gelato will expand and should spin until it’s thick and creamy but still soft enough to scoop into a storage container, about 30 to 55 minutes.

7. Using a rubber spatula, scoop the gelato into a storage container.

8. Press a piece of plastic wrap or parchment paper directly on the surface of the gelato, seal the container with an airtight lid, and put it in the freezer.

9. Freeze at least 4 to 6 hours. When ready, the gelato should be firm enough to scoop but soft and creamy in texture.

Serve

Note: Enjoy the fresh gelato as soon as possible. If using after 2 days, allow 7 to 10 minutes for the gelato to soften outside of the freezer before eating.

About the Author:

Morgan Morano is a professional chef and gelato expert. In 2010, she established Morano Gelato after living in Italy, on-and-off, for 6 years. Morgan grew up in New England's Upper Valley and always planned to open a dessert-related business. During college and after culinary school, Morgan gained experience working and cooking in New York City and Italy. The most significant work that she did was for a Sicilian Gelato Chef who quickly became a close friend and mentor. Morgan appreciated the bold flavors of gelato found in Italy and noticed the lack of authentic gelato shops with Italian flavors in America. Disappointed with products claiming to be 'gelato,' she set out to establish the tradition of gelato-making in America and recreate pure Italian gelato.