Recipes continued | Recipes continued |
GELATO
There are many different styles of gelato; we have chosen two styles, sugar syrup and custard based. Sugar syrup gelato has a light refreshing taste with a hint of creaminess to them while a custard based gelato has
a creamier texture but is lighter than ice cream.
When making sugar syrup based gelato in Snowy it is essential that the freezer canister is as cold as possible. In most cases the paddle may not reverse when making sugar syrup based gelato. To gauge if your gelato is ready, wait until the mixture comes close or to the top of the paddle or looks quite frozen. This time will vary depending on temperature of ingredients, freezer canister and ambient temperature.
Sugar Syrup | makes approximately 1 cup |
Cooking & Prep time:
10 minutes + chilling time
1 cup (250ml) water
½ cup (110g) caster sugar
1.Place the water and sugar in a small saucepan.
2.Stir over a low heat until the sugar dissolves. Bring to the boil and cook for 2 minutes. Remove from heat. Cool to room temperature. Refrigerate for several hours or overnight.
3.Sugar syrup will keep for several weeks stored in an airtight container in the refrigerator.
Green Apple Gelato | makes approx. 750ml |
Cooking & Prep time:
20 minutes + chilling time
1 quantity sugar syrup
3 small green apples, juiced
2 tablespoons freshly squeezed lemon juice
²/³ cup (160ml) thickened cream
1.Follow steps
2.Strain mixture through a fine sieve. Refrigerate for several hours or overnight.
3.Whisk together the apple syrup and cream in a jug.
4.Position the Frozen dessert maker as directed on pages
5.Mixture will be ready once the paddle starts to rotate in the other direction or has thickened, this will take about 35 minutes.
Tip: For a slightly greener colour use
Lemon gelato | Makes approx 750ml |
Cooking & Prep time:
20 minutes + chilling time
1 quantity sugar syrup
¼ cup lemon zest
²/³ cup (160ml) freshly squeezed lemon juice ²/³ cup (160ml) thickened cream
1.Follow steps
2.Strain mixture through a fine sieve. Refrigerate for
3.Whisk together the lemon syrup and cream in a jug.
4.Position the Frozen dessert maker as directed on pages
5.Mixture will be ready once the paddle starts to rotate in the other direction or has thickened.
Ruby red grapefruit | Makes approx. 750ml |
gelato |
|
Cooking & Prep time:
20 minutes + chilling time
1 quantity sugar syrup
1 tablespoon grated ruby red grapefruit zest
²/³ cup (160ml) freshly squeezed ruby red grapefruit juice
²/³ cup (160ml) thickened cream
1.Follow steps
2.Strain mixture through a fine sieve. Refrigerate for
3.Whisk together the ruby red grapefruit syrup, cream and red food colouring in a jug.
4.Position the Frozen dessert maker as directed on pages
5.Mixture will be ready once the paddle starts to rotate in the other direction or has thickened.
Custard Based Gelato
Gelato Custard base | Makes approx. 950ml |
Cooking & Prep time:
30 minutes + chilling time
2 cup (500ml) milk
½cup (125ml) light cream 5 egg yolks
½cup (110g) caster sugar
1.Combine milk and cream in a saucepan. Bring the mixture to simmering point over low heat.
2.Whisk egg yolks and sugar together for
3.Gradually whisk in hot milk mixture into yolk mixture until well combined.
4.Return the mixture into a clean saucepan and cook, stirring constantly with a wooden spoon, over low heat until mixture thickens and coats the back of the spoon. Do not allow mixture to boil or it will curdle.
Tip: For further tips on custard making see page 10.
5.Transfer mixture to a bowl; allow to cool before placing in the fridge to chill for several hours.
6.Position the Frozen dessert maker as directed on pages
7.Mixture will be ready once the paddle starts to rotate in the other direction.
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