November 8, 2007
Gelato bar scoops Italian flavor onto party scene
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Set up separate areas for all this activity. Leave enough free space for people to make their pizzelle cones or bowls, top their gelato, and assemble the drinks.Stracciatella
Adapted from "Gelato!" by Pamela Sheldon Johns (Ten Speed Press, 2000).
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/4 cups sugar
1/2 vanilla bean, split lengthwise
2 ounces semisweet chocolate, finely chopped
In a medium saucepan, combine cream, milk and sugar.
Cook over medium heat, stirring until sugar is dissolved, and then cook until bubbles form around the edges of the pan.
Remove from heat. Add the vanilla bean, scraping seeds into the milk, and let stand for 30 minutes. Cover and refrigerate for at least two hours, or until thoroughly chilled.
Remove the vanilla pod and stir in the chocolate pieces. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
Makes 1 quart.
Raspberry Sorbetto
Adapted from "Gelato!"
3/4 cup sugar
1/2 cup spring water
4 cups fresh raspberries
Juice of 1/2 lemon
1 egg white
In a medium saucepan, combine sugar and water over medium heat, stirring until the sugar dissolves. Set aside to cool.
In a blender or food processor, pur�(c)e 3 1/2 cups raspberries until smooth. Strain in a fine-meshed sieve to remove the seeds. Stir into the cooled sugar syrup. Stir in lemon juice. Refrigerate at least two hours until chilled.
Transfer mixture to ice cream maker and freeze according to manufacturer's directions until partially frozen. Add the egg white and continue to freeze until firm.
Makes 1 quart.
Pizzelle Cones or Wafers
From "Gelato!"
1/2 cup all-purpose flour
1/4 teaspoon baking soda
Pinch of salt
1/2 teaspoon freshly ground nutmeg or cinnamon (optional)
2 egg whites
1/2 cup sugar
4 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla (optional)
In a large bowl, combine flour, baking soda, salt and spices, if desired. Stir to mix and set aside.
In another large bowl, beat egg whites until soft peaks form. Gradually beat in the sugar until stiff, glossy peaks form. Whisk in 2 tablespoons of the melted butter and vanilla, if using. Fold the egg whites into the flour mixture. Place the remaining butter in a container with a pour spout.
Heat a pizzelle iron according to manufacturer's instructions and brush it with a light coat of the remaining melted butter. Pour a small amount of batter in center of each pizzelle stamp, close, and cook for 30 to 45 seconds, until golden brown. Shape as desired while warm.
Makes six regular or 12 mini cones.
Italian Soda
2 to 3 tablespoons Italian syrup such as Monin or Torani
Crushed ice
8 ounces sparkling water
Pour syrup over ice. Add sparkling water.
For a creamier drink, combine 1/4 cup milk or 1 tablespoon half & half and the syrup before pouring it over the ice.
Makes one serving.
Raspberry Verjus
Verjus is tart, fresh juice made from unripe wine grapes. Labeled either as verjus or verjuice, it literally means "green juice."
1/4 to 1/2 cup raspberries
1 to 2 teaspoons sugar (optional)
1/2 cup chilled verjus
1/2 cup chilled sparkling water
Crushed ice
Sprinkle raspberries with sugar. Add verjus and sparkling water, stir, and let sit for a few minutes before drinking. Add ice as desired.
Makes one serving.
Affogato
This festive drink reminds me of Chanukah celebrations when I was younger, when I was allowed to have vanilla ice cream drowned in hot coffee.
1 generous scoop vanilla, Stracciatella, chestnut or hazelnut gelato
1 to 2 teaspoons finely chopped dark chocolate
1/2 cup freshly brewed espresso, or more if desired
Freshly whipped cream
Place a scoop of gelato in a dessert bowl or coffee cup. Spoon over it the chocolate, espresso, and, if desired add a dollop of freshly whipped cream.
Makes one serving.
For more information, see http://www.gelatobar-la.com/
http://www.lamunchies.com/
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