NOTES FROM THE TEST KITCHEN - APRIL EDITION
Friday, April 09, 2010
Spring has finally arrived and with it comes the opening of many gelato shops gearing up for a new season. So, to get everyone ready to go, we have decided to go back to the basics.
Having a great recipe for the basic flavours will distinguish you from other gelato shops as these are the flavours that customers keep coming back for. The Classics have stood the test of time, and we have some wonderful recipes for our 3 favourites; Lemon, Hazelnut Regina, and Pistachio Sicilia.
The lemon sorbetto below is extremely smooth and creamy, without the addition of dairy. The secret is PreGel Fibraplus, which is a fibre that will help increase the solids in your sorbetto and therefore, provide you with a great structure that will not be crumbly or icy. As always, we added the juice of 2 lemons to add a welcome acidity to the sorbetto, but feel free to increase or decrease the fresh lemon juice to get the desired tartness. If you can get your hands on some Meyer Lemons from Florida, this will add a wonderful perfume and natural sweetness to your sorbetto.
The Hazelnut Regina and Pistachio Sicilia gelati are made with our highest quality nut pastes as well as the addition of PreGel Ovissimo, our pasteurized egg yolk product, to give an elegant richness and superior flavour profile to these two favourites.
Lemon Sorbetto
- 2400g Water
- 860g Sugar
- 100g Dextrose
- 120g PreGel Lemon 50
- 50g PreGel Fibraplus
- 4g PreGel Vellutina
- Juice of 2 fresh lemons
1) Weigh all the dry ingredients and mix.
2) Add the wet ingredients and mix with an immersion blender.
3) Batch as usual.
4) Decorate with lemon twists.
Hazelnut Regina Gelato
- 2700g Whole Milk
- 270g Heavy Cream
- 550g Sugar
- 70g Dextrose
- 270g PreGel Totalbase
- 250g PreGel Traditional Paste - Hazelnut Regina
- 200g PreGel Ovissimo
- 4g PreGel Vellutina
1) Weigh all the dry ingredients and mix.
2) Add the wet ingredients and mix with an immersion blender.
3) Batch as usual.
4) Decorate with chopped, toasted hazelnuts, or variegate with PreGel Arabeschi - Donatella Rock.
Pistachio Sicilia Gelato
- 2700g Whole Milk
- 620g Sugar
- 220g PreGel Totalbase
- 360g PreGel Traditional Paste - Pistachio Sicilia
- 50g PreGel Ovissimo
- 4g PreGel Vellutina
1) Weigh all the dry ingredients and mix.
2) Add the wet ingredients and mix with an immersion blender.
3) Batch as usual.
4) Decorate with chopped, toasted pistachios.
