NOTES FROM THE TEST KITCHEN: OCTOBER EDITION
Monday, September 28, 2009
THANKSGIVING TRADITIONS
There is a little nip in the air, the kids are back at school, and before you know it, Thanksgiving will be here. The Autumn harvest is plentiful and we have some great fall flavours to accentuate the best of the season. From the comforting spices in Pumpkin Pie to the earthy richness of Candied Chestnuts, the autumn is a great season to experiment with a variety of new gelati!
Nothing says "Thanksgiving" more than the ubiquitous Pumpkin Pie at the end of a meal. Try it as a gelato; you won't be disappointed.
- 1 bag Super Sprint - Pumpkin
- 14 oz can Pumpkin Puree (Make sure that it is not sweetened)
- 2500g Whole Milk
- 35g Traditional Paste - Cinnamon
1) Mix all the ingredients together and blend until smooth.
2) Pour into the batch freezer.
- 2700g Whole Milk
- 600g Sugar
- 270g Totalbase
- 150g Fortefrutto® - Green Apple
- 90g Traditional Paste - Caramelllatte
- 20g Traditional Paste - Cinnamon
1) Measure and mix all dry ingredients.
2) Add the wet ingredients and blend.
3) Batch as usual
4) The pan can be decorated with some extra cinnamon, or with mini crab apples that have been dipped into a caramel sauce.
Cranberries are not just for turkey! This sweet vanilla gelato is swirled with a ruby-coloured whole cranberry Arabeschi® that will be sure to leave you wanting more.
- 2700g Whole Milk
- 300g Cream
- 450g Sugar
- 75g Dextrose
- 300g Totalbase®
- 140g Traditional Paste - Vanilla Velvet
- As much as needed of the Arabeschi® - Cristalberry
1) Measure and mix all dry ingredients.
2) Add the wet ingredients and blend.
3) Batch as usual.
4) When ready, extract only 1/3 of the gelato into the pan. Add a thin layer of Arabeschi®
- Cristalberry, and swirl into the gelato with a spatula.
5) Repeat Step 4 another two times with the remaining gelato.
A traditional French confection, these candied chestnuts are sweet and chewy but very labour and time intensive. The gelato version is full of that delicious flavour without all the work.
- 2700g Whole Milk
- 100g Skim Milk Powder
- 450g Sugar
- 270g Totalbase®
- 250g Traditional Paste - Marron Glacè
1) Measure and mix all the dry ingredients.
2) Add the wet ingredients and blend.
3) Batch as usual.
