So says Adriano di Petrillo, owner of Dri Dri, the fashionable artisan gelateria. Authentic Italian gelato is made with milk rather than cream, so it’s much lighter and significantly lower in fat. Gelato is made by a process called “mantecazione,” where it is frozen and churned very slowly so it doesn’t absorb too much air. This achieves a creamy texture without the fat. Gelato is surprisingly easy to make at home with a domestic ice cream maker. Try Adriano’s simple recipes for Vanilla, Coffee, Bitter Chocolate, Cookies and Cream, and Tiramisù. Also included are recipes for fresh and fruity sorbets and granitas, including Green Apple and Mixed Berries. Suggestions for delicious ways to serve your creations include Bitter Chocolate Gelato with Cherry Compote; Lemon Gelato with Brioche; and Almond Gelato drowned with hot espresso. Ideas for gelato-based drinks include Italian classics such as a Rossini (strawberry sorbet with Prosecco) and Sgroppino (lemon gelato blended with vodka or Prosecco)
Design, Photography and Prop Styling Steve Painter
Editor Rebecca Woods Production Gary Hayes Art Director Leslie Harrington Editorial Director Julia Charles
Food Stylist Lucy Mckelvie Indexer Hilary Bird
First published in 2012 by Ryland Peters & Small 20-21 Jockey’s Fields London WC1R 4BW and
519 Broadway, 5th Floor New York, NY 10012
www.rylandpeters.com
9 8 7 6 5 4 3 2 1
Text © AdiP Gelato Ltd 2012 Design and photographs © Ryland Peters & Small 2012
Printed in China
The author’s moral rights have been asserted. All rights reserved.
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, or otherwise, without the prior permission of the publisher.
eISBN: 978-1-84975-318-0
UK ISBN: 978 1 84975 208 4 US ISBN: 978 1 84975 249 7
A CIP record for this book is available from the British Library. US Library of Congress cataloging-in-publication data has been applied for.
Notes
• All spoon measurements are level, unless otherwise specified.
• Uncooked or partially cooked eggs should not be served to the very young, the very old, those with compromised immune systems, or to pregnant women.
• When a recipe calls for the grated or pared peel of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water and rinse before using.
• The method for all recipes are given using a home gelato maker. • All weights given for fruit are prepared weight.
• The gelato, sorbetto and granita shown in the photographs in this book were all made using two different models of domestic ice cream maker - the Gaggia Gelateria Ice Cream Maker and the Cuisinart Professional Ice Cream Maker. For best results we strongly recommend that you use an electric ice cream maker. However, if a machine is not available, you can still try the following by-hand method, although the resulting product will not be as light in texture. Simply pour your prepared gelato, sorbetto or granita mixture into a lidded freezer-proof box and place in the freezer. Remove the box every hour or so, transfer the contents to a large mixing bowl and whisk with an electric hand mixer to break up any larger ice crystals. Return the mixture to the box and then to the freezer. Repeat this process every hour until the gelato, sorbetto or granita is frozen.
contents
Introduction Gelato
Sorbetto Granita
Serving gelato Index
Dri Dri local Italian gelato
In Italy, gelato is a fundamental part of our diet from a very early age. When I was young, I was particularly keen on gelato and particularly lucky to live across the street from the best gelateria in Parma, my home town.
Everyday after school I would stop at the gelateria and have my cone with crema gelato and lemon sorbet (definitely a very strange combination, but I loved it), while my mother was buying a large tub to take home and serve for dessert. The problem was that most of the time I managed to sneak into the kitchen and finish the whole tub by myself before dinner had even started!
The owner of the gelateria was Daniele, a gentleman with an incredible passion for this magical product and top notch recipes. One afternoon he showed me how the gelato was being made and let me assist him in preparing a lemon sorbet. I remember running back home with a tub of the gelato I had made myself, feeling very proud and accomplished at the age of five.
My life went on and I began to travel a lot for study and work, living in Milan, Boston, New York and finally settling in London. Throughout, one constant in my life was my passion for gelato, but unfortunately I was never able to find a gelateria that could match the unbelievable gelato of my friend Daniele.
During those years, I realized that gelato holds a special place in people’s hearts. Anyone who has been to Italy will tell you that gelato is one of the key memories of their vacation. There is something very romantic and sentimental about gelato and people relate to it in a special way. I recognized the opportunity I had to bring the gelato experience I had as a child to the rest of the world. I went back to Parma and told Daniele I wanted to introduce his gelato around the world, starting in London.
That is the moment when Dri Dri was born.
I worked for months to develop recipes that would combine the artisanal Italian tradition with a modern cosmopolitan product that is entirely natural. I travelled extensively to source specific ingredients that would make Dri Dri gelato even more special and worked with Daniele to simplify his recipes and eliminate all kinds of additives that are typically used in gelato making. The result is an amazingly tasty and creamy product that is very pure and light, low in fat and easy to digest.
We have a very strict philosophy at Dri Dri: our gelato must be made with the best ingredients that we select from all over the world: we use Gran Cru chocolate from S o Tom to make the Extra Dark Chocolate Sorbet, our pistachios are imported from Sicily and we use only Tonda Gentile hazelnuts from Piedmont. High quality ingredients mean there is no need for artificial flavourings, colourings, emulsifiers, preservatives or non-natural thickeners. Because we do not use any additives we have to keep the gelato in closed containers (called pozzetti) that allow a very strict temperature control. Be mindful: every time you enter a gelateria where you can see the gelato, it means they are using additives, otherwise it would melt.
We opened our first store in 2010 on the iconic Portobello Road in London, where people from all over the world pass by. We decorated the interior in natural materials such as marble and wood to show our commitment to using natural ingredients in the gelato and created a bold logo which was simple, colourful and friendly. The second store opened in Chelsea Farmers Market in 2011, and is quickly becoming a destination for all west Londoners, especially when the sun is shining! We will open other stores as the word about Dri Dri spreads.
Enjoying gelato, sorbetto and granita at home
I am pleased to see the rise in popularity of gelato and sorbetto outside of Italy. For me it is such an integral part of my childhood and this is one of the reasons we now teach children how to make gelato in our stores. Every day we run classes for children where they can draw their own labels, watch the gelato being churned and scoop it into cones. But not everyone is within walking distance of a Dri Dri and so this book is aimed at teaching you the secrets of Dri Dri so you can make delicious gelato at home.
All you need to make delcious fresh gelato, sorbetto and granita at home is a gelato or ice-cream maker. The key to the creamy texture of gelato is the combined action of
churning as it freezes using a method called ‘mantecazione’. The continued stirring of the liquid means that air isn’t absorbed and the gelato is silky smooth. The best results come from gelato or ice-cream machines that have a built-in compressor - the machines that have a canister which you pre-freeze do not result in as light a product, so if you are serious about your gelato, it may be worth investing that little bit more for the perfect result.
Apart from the gelato maker, you don’t need any specialist equipment, although a food processor is very useful for pur eing fruit for sorbets, especially tougher fruits, such as pineapple. Softer fruits, such as berries and mango, can be pur ed easily with a hand blender. For a smoother finish, you may also like to pass the pur ed fruit through a sieve/strainer before adding it to the gelato-maker to get rid of the seeds, but this is not essential.
Gelato starts with a dairy base, but unlike traditional ice cream, gelato is made using more milk than cream, which gives it a lighter texture. You should be able to eat a whole tub of gelato and never feel full! Flavourings are added to the base, along with a little egg white, which acts as a natural binder and also thickens the gelato. The quantities of the base ingredients may fluctuate depending on the added ingredients, so that each gelato is perfectly balanced in flavour and texture. As the taste of the gelato depends very much on the ingredients used, we always insist on using organic cream, milk and sugar and only ever free-range eggs.
Preparing sorbetto and granita is also very simple to do at home. They, too, start with a simple base, this time of syrup, to which flavourings are added - usually fresh fruits but other flavours, such as coffee, are also popular. Granita is different from sorbetto in two ways: firstly it is not as sweet as sorbet, containing much more water than syrup, and, secondly, it has a much coarser texture.
For the flavourings, we ship our ingredients in from around the world to ensure that we only serve the best, but as long as you look for the highest quality you can buy in the supermarket, you can’t go too far wrong. Perhaps the exception to this is fresh fruits, which are never better than when they are locally grown and picked at the peak of ripeness. Only ever use what is in season where you are as air-freighting fruit over long distances stops natural ripening and impairs flavour. Around the festive season, when fruit is less abundant, richer flavours of gelato such as Chocolate, Tiramis , Bacio and Salted Caramel are a perfect indulgence, while in summer you can take your pick of gelato or sorbetto and granita prepared with ripe summer berries and zingy citrus fruits.
Gelato and sorbetto is always best served fresh out of the machine as it is at the perfect texture and the fresh ingredients still have all their flavour. As preservatives aren’t used, natural flavourings do begin to lose their intensity, and although they will keep in a domestic freezer for a few days, the quality is never as good as when freshly made. And with most gelato machines able to whip up a batch in about 25 minutes, there is no excuse for not preparing it freshly every time.
As well as recipes for gelato, sorbetto and granita, the last chapter suggests other ways you can enjoy them, such as sweet treats to pair them with and twists for refreshing sorbetto and gelato-based drinks. To finish we have added a chart of some of the most popular flavour pairings created in our stores, so you are never short of inspiration!
Gelato
madagascan vanilla gelato
gelato alla vaniglia del madagascar
Madagascan vanilla is perhaps the finest in the world. Harvesting the pods is incredbily labour-intensive, making it a luxury item. This lavish gelato uses four pods but is one of the best ways to appreciate the pure, rich flavour of vanilla. Serve on it’s own or it is the perfect accompaniment for fresh fruit.
ml/2 cups organic whole milk
Put the milk and whipping cream in a small saucepan and heat
ml/⅔ cup organic whipping cream gently until it reaches boiling point.
Madagascan vanilla pods/beans Use a sharp knife to split the vanilla pod lengthways and scrape
g/¾ cup plus 1 tablespoon organic (caster)
the seeds from the pods into the milk mixture. Stir, then pour the
sugar
mixture into a heat-resistant bowl and refrigerate for 20 minutes.
free-range egg white
In a large mixing bowl and using an electric hand whisk, beat together the sugar and egg white until it forms soft peaks when the
Serves 4
beaters are lifted out of the mixture. Add the chilled milk mixture and whisk for a further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days.
yogurt gelato
gelato allo yogurt
With all the frenzy about fat-free yogurt, we want to propose a recipe based on a traditional whole yogurt: the creamier the better! Yogurt gelato is perfect served with one of the berry sorbets, or try topping it with honey and toasted almonds or simply with fresh organic fruit.
ml/2 cups organic whole milk
Put the milk and whipping cream in a small saucepan and heat
ml/¼ cup organic whipping cream gently until it reaches boiling point. Pour the mixture into a heat-
vanilla pod/bean, split lengthways resistant bowl, add the vanilla pod and stir. Refrigerate for 20
g/¾ cup plus 1 tablespoon organic (caster) minutes.
sugar
In a large mixing bowl and using an electric hand whisk, beat
free-range egg white
together the sugar and egg white until it forms soft peaks when the
g/1 cup organic whole yogurt
beaters are lifted out of the mixture. Stir in the yogurt.
ripe organic raspberries, to serve (optional) Remove the chilled milk mixture from the refrigerator and discard
the vanilla pod. Pour into the sugar and egg mixture and whisk for a
Serves 4 further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days.
salted butter gelato
gelato al burro salato
The Breton butter that we use to flavour Dri Dri’s Salted Butter Gelato is notable for it’s high salt content, which is in coarse grains visible in the butter and adds an interesting contrast to the creamy nature of the gelato.
ml/2½ cups organic whole milk
Put the milk and whipping cream in a small saucepan and heat
ml/⅓ cup organic whipping cream
g/5 tablespoons salted butter, such as Breton
gently until it reaches boiling point. Add the butter and stir until it
butter
has melted and the mixture is smooth. Pour the mixture into a heat
vanilla pod/bean, split lengthways
resistant bowl, add the vanilla pod and stir. Refrigerate for 20
g/¾ cup plus 1 tablespoon organic (caster)
minutes.
sugar
In a mixing bowl and using an electric hand whisk, beat together
free-range egg white
the sugar and egg white until it forms soft peaks when the beaters are lifted out of the bowl.
Serves 4
Remove the chilled milk mixture from the refrigerator and discard the vanilla pod. Pour into the sugar and egg mixture and whisk for a further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions. The gelato is best served immediately or can be kept in the freezer for up to 3-4 days.
chocolate gelato
gelato al cioccolato
For our classic chocolate gelato we source the finest quality chocolate from Dutch traders, but you can just go to your local supermarket and buy the best quality available!
ml/2 cups organic whole milk
Put the milk and whipping cream in a small saucepan and heat
ml/⅔ cup organic whipping cream gently until it reaches boiling point. Pour the mixture into a heat-
g/¾ oz. dark chocolate (70% cocoa solids) resistant bowl and refrigerate for 20 minutes.
g/¾ cup plus 1 tablespoon organic (caster) Melt the dark chocolate in a heat-resistant bowl set over a pan of
sugar
barely simmering water, making sure the base of the bowl does not
free-range egg white
touch the water.
g/⅔ cup unsweetened cocoa powder
In a large mixing bowl and using an electric hand whisk, beat
small waffle cones, to serve (optional) together the sugar, egg white, cocoa powder and melted dark
chocolate until it forms soft peaks when the beaters are lifted out of
Serves 4 the mixture. Add the chilled milk mixture and whisk for a further 20
seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days.
mint chocolate chip gelato
gelato alla stracciatella di menta
Mint and chocolate is a perfect pairing. We use peppermint grown in Pancalieri in the Piedmont region of Italy, which is world renowned for its mint and other herbs.
ml/2 cups organic whole milk
Put the milk and whipping cream in a small saucepan and heat
ml/⅔ cup organic whipping cream gently until it reaches boiling point. Pour the mixture into a heat-
vanilla pod/bean, split lengthways resistant bowl, add the vanilla pod and stir. Refrigerate for 20
g/¾ cup plus 1 tablespoon organic (caster)
minutes.
sugar
In a large mixing bowl and using an electric hand whisk, beat
free-range egg white
together the sugar and egg white until it forms soft peaks when the
g/2 handfuls fresh mint leaves, finely chopped
beaters are lifted out of the mixture.
g/3½ oz. dark chocolate (70% cocoa solids),
Remove the chilled milk mixture from the refrigerator and discard
finely chopped
the vanilla pod. Pour into the sugar and egg mixture and whisk for a further 20 seconds. Stir in the chopped mint and let it rest for 30
Serves 4
minutes.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions. About 5 minutes before the end of the process, add the chocolate chips into the mixture in the gelato maker, and continue churning so they are mixed through.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days.
chocolate chip gelato
gelato alla stracciatella
The classic method for stracciatella gelato is to pour the hot melted chocolate directly into the gelato as it churns, which solidifies the chocolate and distributes it throughout the gelato. In this method, the chocolate is chopped rather than poured, which means more generous bites of chocolate, but you can make it in whichever method you wish.
ml/2 cups organic whole milk
Put the milk and whipping cream in a small saucepan and heat
ml/⅔ cup organic whipping cream gently until it reaches boiling point. Pour the mixture into a heat-
vanilla pod/bean, split lengthways resistant bowl, add the vanilla pod and stir. Refrigerate for 20
g/¾ cup plus 1 tablespoon organic (caster) minutes.
sugar
In a large mixing bowl and using an electric hand whisk, beat
free-range egg white
together the sugar and egg white until it forms soft peaks when the
g/3½ oz. dark chocolate (70% cocoa solids),
beaters are lifted out of the mixture.
finely chopped
Remove the chilled milk mixture from the refrigerator and discard
Serves 4 the vanilla pod. Pour into the sugar and egg mixture and whisk for a
further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions. About 5 minutes before the end of the process, add the chocolate chips into the mixture in the gelato maker, and continue churning so they are mixed through.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days.
extra dark chocolate gelato
gelato al cioccolato extra noir
The chocolate we use for our Extra Dark Chocolate Gelato is from the island republic of S o Tom . The cocoa grown there is bitter and smoky and rich in flavour. If you can find this locally or online, it’s perfect for this sophisticated gelato, but any good single origin chocolate can be used.
ml/2 cups organic whole milk
Put the milk and whipping cream in a small saucepan and heat
ml/⅔ cup organic whipping cream gently until it reaches boiling point. Pour the mixture into a heat-
g/2½ oz. dark chocolate (70% cocoa solids), resistant bowl and refrigerate for 20 minutes.
finely chopped
Melt the dark chocolate in a heat-resistant bowl set over a pan of
g/¾ cup plus 1 tablespoon organic (caster)
barely simmering water, making sure the base of the bowl does not
sugar
touch the water.
free-range egg white
In a large mixing bowl and using an electric hand whisk, beat
g/1½ cups unsweetened cocoa powder
together the sugar, egg white, cocoa powder and melted dark chocolate until it forms soft peaks when the beaters are lifted out of
Serves 4
the mixture. Add the chilled milk mixture and whisk for a further 20 seconds until well combined.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days.
espresso coffee gelato
gelato al caff espresso
Sumatran coffee beans are some of the most sought after in the world. Their smooth yet complex flavour brings rich depth to this gelato. If you can’t find Sumatran, simply look for a coffee that is composed from 100% arabica beans.
ml/2 cups organic whole milk
Put the milk and cream in a small saucepan and heat gently until it
ml/⅔ cup organic whipping cream
g/¾ cup plus 1 tablespoon organic (caster)
reaches boiling point. Pour the mixture into a heat-resistant bowl
sugar
and refrigerate for 20 minutes.
free-range egg white
In a large mixing bowl and using an electric hand whisk, beat
ml/⅔ cup espresso made with organic 100%
together the sugar and egg white until it forms soft peaks when the
arabica Sumatra Lington coffee beans, cooled
beaters are lifted out of the mixture. Stir in the cooled coffee then add the chilled milk mixture and whisk for a further 20 seconds.
Serves 4
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days.
cinnamon gelato
gelato alla cannella
There’s something about adding a warm spice to cool gelato that makes this an irresistible variation. Cinnamon has been a prized luxury since ancient times, a spice fit for a king. We like to think the same about our gelato.
ml/2 cups organic whole milk
Put the milk and whipping cream in a small saucepan and heat
ml/⅔ cup organic whipping cream
gently until it reaches boiling point. Pour the mixture into a heat
vanilla pod/bean, split lengthways resistant bowl, add the vanilla pod and stir. Refrigerate for 20
g/¾ cup plus 1 tablespoon organic (caster) minutes.
sugar
In a large mixing bowl and using an electric hand whisk, beat
free-range egg white
together the sugar and egg white until it forms soft peaks when the
g/3 tablespoons ground cinnamon, plus extra to
beaters are lifted out of the mixture. Stir in the ground cinnamon.
dust
Remove the chilled milk mixture from the refrigerator and discard the vanilla pod. Pour into the sugar and egg mixture and whisk for a Serves 4
further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days. Serve dusted with extra cinnamon.
cookies and cream gelato
gelato al biscotto
Every nation has its own biscotto! At Dri Dri we use artisan cookies from a small town in Emilia Romagna called Lugo. If you do not find yourself regularly in Lugo, Speculoos cookies - available at most supermarkets - will work just fine!
ml/2 cups organic whole milk
Put the milk and cream in a small saucepan and heat gently until it
ml/⅔ cup organic whipping cream
g/4 oz. Speculoos/Dutch Windmill cookies
reaches boiling point. Pour the mixture into a heat-resistant bowl
(about 4 cookies), plus extra to serve
and refrigerate for 20 minutes.
g/¾ cup plus 1 tablespoon organic (caster)
Blitz the cookies to a fine crumb in a food processor.
sugar
In a large mixing bowl and using an electric hand whisk, beat
free-range egg white
together the sugar and egg white until it forms soft peaks when the beaters are lifted out of the mixture. Stir in the cookie crumbs.
Serves 4
Remove the chilled milk mixture from the refrigerator, pour into the sugar and egg mixture and whisk for a further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days. Serve sprinkled with extra crushed cookies.
hazelnut gelato
gelato alla nocciola
The Tonda Gentile hazelnut is grown in the Piedmont region of Italy, and is prized by chefs for its high quality, so it is naturally Dri Dri’s first choice, too.
ml/2 cups organic whole milk
Put the milk and cream in a small saucepan and heat gently until it
ml/⅔ cup organic whipping cream
reaches the boiling point. Pour the mixture into a heat-resistant bowl
g/1 cup shelled Tonda Gentile Trilobata and refrigerate for 20 minutes.
hazelnuts, skins removed, plus extra to serve
In a dry frying pan, lightly toast the hazelnuts with the salt and
½ teaspoon sea salt
set aside to cool. When cooled, grind the hazelnuts to a paste in a
g/¾ cup plus 1 tablespoon organic (caster)
food processor.
sugar
In a large mixing bowl and using an electric hand whisk, beat
free-range egg white
together the sugar and egg white until it forms soft peaks when the beaters are lifted out of the mixture. Stir in the hazelnut paste.
Serves 4
Remove the chilled milk mixture from the refrigerator and pour into the sugar and egg mixture and whisk for a further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days. Serve sprinkled with extra chopped hazelnuts.
tiramis gelato
gelato tiramis
What could be better than real Italian gelato combined with another of Italy’s most famous sweet exports? Tiramis literally means ‘lift me up’ in Italian, which this delicious, creamy gelato is guaranteed to do!
ml/2 cups organic whole milk
Put the milk and cream in a small saucepan and heat gently until it
ml/⅔ cup organic whipping cream
ml/3 tablespoons port wine
reaches boiling point. Add the port wine and the egg yolks and
free-range egg yolks, plus 1 egg white whisk together. Add the vanilla pod, pour the mixture into a heat-
vanilla pod/bean, split lengthways resistant bowl and refrigerate for 20 minutes.
g/¾ cup organic (caster) sugar In a large mixing bowl and using an electric hand whisk, beat
ml/¾ cup prepared espresso coffee, chilled together the sugar and egg white until it forms soft peaks when the
Savoiardi (ladyfinger) cookies, broken into small beaters are lifted out of the mixture. Add 150 ml/⅔ cup of the
pieces
coffee and quickly whisk in.
chocolate curls, to garnish Remove the chilled milk mixture from the refrigerator and discard
the vanilla pod. Pour into the sugar and egg mixture and whisk for a
Serves 4 further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
While the mixture is freezing, dip the Savoiardi cookies into the remaining coffee. About 5 minutes before the end of the process, add the soaked cookies into the mixture in the gelato maker, and continue churning so they are mixed through.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days. Serve garnished with chocolate curls.
white chocolate and toasted hazelnut gelato
gelato al cioccolato bianco e nocciole tostate
Indulgent white chocolate and toasted hazelnut gelato is perfect for winter, especially around the holidays. Try offering it as an alternative dessert at a Christmas lunch.
ml/2⅔ cups organic whole milk
Put the milk and cream in a small saucepan and heat gently until it
ml/⅔ cup organic whipping cream reaches boiling point. Remove from the heat and add the white
g/3½ oz. white chocolate, chopped chocolate, stirring until it melts. Add the split vanilla pod, pour the
vanilla pod/bean, split lengthways mixture into a heat-resistant bowl and refrigerate for 20 minutes.
g/⅓ cup shelled hazelnuts, skins removed In a dry frying pan/skillet, lightly toast the hazelnuts with the salt
½ teaspoon sea salt and set aside to cool.
g/¾ cup organic (caster) sugar In a large mixing bowl and using an electric hand whisk, beat
free-range egg white together the sugar and egg white until it forms soft peaks when the
beaters are lifted out of the mixture.
Remove the chilled milk mixture from the refrigerator and discard Serves 4
the vanilla pod. Pour into the sugar and egg mixture and whisk for a further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions. About 5 minutes before the end of the process, add the toasted hazelnuts into the mixture in the gelato maker, and continue churning so they are mixed through.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days.
sicilian pistachio gelato
gelato al pistacchio siciliano
The pistachios used in Dri Dri’s pistachio gelato come directly from Sicily, where they are grown in the volcanic soil of Mount Etna and have a distinctive long, thin shape and a sharp taste.
ml/2 cups organic whole milk
Put the milk and cream in a small saucepan and heat gently until it
ml/⅔ cup organic whipping cream
g/1 cup shelled pistachio nuts, skins removed
reaches boiling point. Pour the mixture into a heat-resistant bowl
½ teaspoon sea salt and refrigerate for 20 minutes.
g/¾ cup plus 1 tablespoon organic (caster) In a dry frying pan/skillet, lightly toast the pistachios with the salt
sugar
and set aside to cool. When cooled, grind the pistachios to a paste
free-range organic egg white
in a food processor.
In a large mixing bowl and using an electric hand whisk, beat
For the pistachio brittle together the sugar and egg white until it forms soft peaks when the
g/1 oz. pistachio nuts, shelled beaters are lifted out of the mixture. Stir in the pistachio paste.
g/1 oz. organic (caster) sugar Remove the chilled milk mixture from the refrigerator, pour into
the sugar and egg mixture and whisk for a further 20 seconds.
a baking sheet lined with a piece of oiled kitchen foil
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
Serves 4
While the gelato is churning, make the pistachio brittle. Soak the pistachios in boiling water for 4-5 minutes to soften their skins, then peel and pat dry. Put the peeled nuts and the sugar into a frying pan/skillet and heat over a medium heat until the sugar has melted and is bubbling. Tip onto the prepared baking sheet and set aside until the sugar has cooled and set, then break into shards.
Serve the gelato in bowls garnished with shards of pistachio brittle.
The gelato is best served immediately but can be kept in the freezer for up to 3-4 days.
salted caramel gelato
gelato al caramello salato
We serve only the best at Dri Dri! Our gourmet Salted Caramel Gelato is salted with
Himalayan pink crystal salt, thought to be the purest salt there is, formed in ancient unpolluted seas. It brings out the taste of the caramel perfectly.
ml/2 cups organic whole milk
Put the milk and cream in a small saucepan and heat gently until it
ml/⅔ cup organic whipping cream reaches boiling point. Pour the mixture into a heat-resistant bowl,
vanilla pod/bean, split lengthways add the vanilla pod and stir. Refrigerate for 20 minutes.
ml/⅓ cup spring water To prepare the salted caramel, put the spring water, salt and 80
½ teaspoon Himalayan pink salt g/7 tablespoons of the sugar in a small saucepan and heat gently,
g/1 cup plus 1 tablespoon organic (caster) stirring, until it reaches boiling point, thickens and turns a golden
sugar
colour. Remove from the heat immediately and let cool.
free-range egg white
In a large mixing bowl and using an electric hand whisk, beat together the remaining sugar and the egg white until it forms soft
For the caramel shards peaks when the beaters are lifted out of the mixture. Stir in the
cooled salted caramel.
g/½ cup organic (caster) sugar
Remove the chilled milk mixture from the refrigerator and discard
a baking sheet lined with a piece of oiled kitchen foil the vanilla pod. Pour into the sugar and egg mixture and whisk for a
further 20 seconds.
Serves 4 Pour the mixture into the gelato maker and churn freeze
according to the manufacturer’s instructions.
While the gelato is churning, make the caramel shards. Sprinkle the sugar lightly over the prepared baking sheet. Put the baking sheet under a preheated grill/broiler and cook until the sugar melts and turns to caramel. Set aside until the caramel has cooled and set, then break into shards.
Serve the gelato in bowls garnished with shards of caramel. The gelato is best served immediately but can be kept in the
freezer for up to 3-4 days.
licorice gelato
gelato alla liquirizia
Calabria is famous for its licorice, which grows naturally on the hillsides and has been harvested for hundreds of years. Calabrian licorice powder is available from many Italian delicatessens or specialist online shops.
ml/2 cups organic whole milk
Put the milk and cream in a small saucepan and heat gently until it
ml/⅔ cup organic whipping cream
vanilla pod/bean, split lengthways
reaches boiling point. Pour the mixture into a heat-resistant bowl,
g/¾ cup plus 1 tablespoon organic (caster) add the vanilla pod and stir. Refrigerate for 20 minutes.
sugar
In a mixing bowl and using an electric hand whisk, beat together
free-range egg white
the sugar and egg white until it forms soft peaks when the beaters
g/1 oz. powdered licorice
are lifted out of the mixture. Stir in the licorice powder.
Remove the chilled milk mixture from the refrigerator and discard
Serves 4 the vanilla pod. Pour into the sugar and egg mixture and whisk for a
further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days.
malaga gelato
gelato malaga
Malaga gelato is the Italian version of rum and raisin, using Passito di Pantelleria wine - a wine made from grapes dried on straw mats.
g/⅓ cup raisins
Put the raisins in a bowl and pour over the wine. Set aside to soak
ml/3 tablespoons straw wine, such as Passito di for 20 minutes.
Pantelleria
Put the milk and whipping cream in a small saucepan and heat
ml/3 cups organic whole milk
gently until it reaches boiling point. Add the wine-soaked raisins
ml/⅔ cup organic whipping cream
(including any soaking wine) and the vanilla pod and stir through.
vanilla pod/bean, split lengthways
Pour the mixture into a heat-resistant bowl and refrigerate for 20
g/¾ cup plus 1 tablespoon organic (caster)
minutes.
sugar
In a mixing bowl and using an electric hand whisk, beat together
free-range egg white
the sugar and egg white until it forms soft peaks when the beaters are lifted out of the mixture.
Serves 4
Remove the chilled milk mixture from the refrigerator and discard the vanilla pod. Pour into the sugar and egg mixture and whisk for a further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days.
dulce de leche gelato
gelato al dulce de leche
Dulce de leche is a caramel made from slowly cooking sweetened milk so that the sugar caramelizes. You can make it yourself, or it is widely available in jars.
ml/2½ cups organic whole milk
Put the milk and cream in a small saucepan and heat gently until it
ml/⅔ cup organic whipping cream reaches boiling point. Add the dulce de leche and stir through until it
g/6 tablespoons dulce de leche, plus extra to melts. Add the split vanilla pod, pour the mixture into a heat-
serve
resistant bowl and refrigerate for 20 minutes.
vanilla pod/bean, split lengthways In a mixing bowl and using an electric hand whisk, beat together
g/⅔ cup organic (caster) sugar the sugar and egg white until it forms soft peaks when the beaters
free-range egg white are lifted out of the mixture.
Remove the chilled milk mixture from the refrigerator and discard
Serves 4 the vanilla pod. Pour into the sugar and egg mixture and whisk for a
further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days. Serve drizzled with extra dulce de leche.
bacio gelato
gelato bacio
In Italy the combination of hazelnut and chocolate is often referred to as ‘Bacio’, after the famous candies by Perugina.
ml/2 cups organic whole milk
Put the milk and cream in a small saucepan and heat gently until it
ml/⅔ cup organic whipping cream reaches boiling point. Pour the mixture into a heat-resistant bowl
g/½ cup shelled hazelnuts, skins removed and refrigerate for 20 minutes.
½ teaspoon salt In a dry frying pan/skillet, lightly toast the hazelnuts with the salt
g/1 oz. dark chocolate (70% cocoa solids) and set aside to cool. When cooled, grind the hazelnuts to a paste in
g/¾ cup plus 1 tablespoon organic (caster) a food processor.
sugar
Melt the dark chocolate in a heat-resistant bowl set over a pan of
free-range egg white
barely simmering water.
g/scant ½ cup unsweetened cocoa powder In a large mixing bowl and using an electric hand whisk, beat
together the sugar, egg white, cocoa powder and melted chocolate
Serves 4 until it forms soft peaks when the beaters are lifted out of the
mixture. Add the chilled milk mixture and whisk for a further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The gelato is best served immediately or can be kept in the freezer for up to 3-4 days.
custard cream gelato with a hint of sorrento lemon
gelato alla crema aromatizzato al limone di sorrento
Crema is the most popular flavour in Italy. It is similar in taste to classic English egg custard, only frozen. At Dri Dri, we particularly love adding a touch of Sorrento lemon zest - it tones down the egg flavour and will pep you up!
lemon
Use a sharp knife to pare slices of peel from half the lemon - you
ml/2 cups organic whole milk only need to use half the peel of the lemon but it is easier to do this
ml/⅔ cup organic whipping cream if the lemon is whole.
½ vanilla pod/bean, split lengthways Put the milk and cream in a small saucepan and heat gently until
g/¾ cup plus 1 tablespoon organic (caster) it reaches boiling point. Add the split vanilla pod and the lemon peel
sugar
slices, pour the mixture into a heat-resistant bowl and refrigerate for
free-range eggs
minutes.
In a mixing bowl and using an electric hand whisk, beat together
For the candied lemon peel the sugar and egg white until it forms soft peaks when the beaters
are lifted out of the mixture.
large lemons
Remove the chilled milk mixture from the refrigerator and use a
g/¼ cup organic (golden caster) sugar
slotted spoon to scoop out the lemon peel and vanilla pod and discard them. Pour into the sugar and egg mixture and whisk for a
Serves 4
further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
While the gelato is churning, prepare the candied lemon peel. Pare the peel from the lemons in long curling strips, leaving behind any bitter white pith. Blanch the peel in a pan of boiling water for about 2 minutes, then drain.
Put the sugar and 100 ml/⅓ cup water in a small pan and heat until the sugar has dissolved. Bring to the boil, then boil for 1 minute. Add the lemon peel and simmer for 20 minutes, until it is opaque and the syrup is reduced. Lift the peel out with a fork and leave to dry on a wire rack set over some paper towels.
Serve the gelato in small bowls garnished with the candied peel. The gelato is best served immediately but can be kept in the
freezer for up to 3-4 days.
Sorbetto
strawberry sorbet
sorbetto alla fragola
The key to the sweetness and depth of flavour in this sorbet is the quality of strawberry used. You can’t beat locally-grown organic strawberries, picked at perfect ripeness. Anything else will pale in comparison.
ml/1½ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of ½ lemon
g/¾ cup plus 1 tablespoon organic (caster)
the spring water until it reaches boiling point. Remove from the
sugar
heat, add the lemon juice and stir in the sugar until it dissolves. Let
g/1 lb. 2 oz. ripe organic strawberries, hulled
the syrup cool for 30 minutes.
Put the strawberries and the remaining water into a food Serves 4
processor and blitz to a pur e. Add the cooled syrup and blend briefly again until thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
pineapple sorbet
sorbetto all’ananas
Pineapple sorbet is the perfect summer refresher - and great combined with coconut and mango flavoured sorbets. When you are trimming the pineapple, set aside some of its spiky leaves to use as a stunning garnish.
ml/1⅓ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of ½ lemon
the spring water until it reaches boiling point. Remove from the
g/¾ cup plus 1 tablespoon organic (caster)
heat, add the lemon juice and stir in the sugar until it dissolves. Let
sugar
the syrup cool for 30 minutes.
g/1 lb. 4 oz. ripe organic pineapple (about 1
Put the pineapple and remaining water into a food processor and
pineapple), peel, cored and chopped
blitz to a pur e. Add the cooled syrup and blend briefly again until thoroughly mixed.
Serves 4
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days. Serve garnished with pineapple leaves, if desired.
banana sorbet
sorbetto alla banana
Bananas, with their smooth, soft texture, make the creamiest sorbets. Serve them paired with their classic partner - chocolate - by adding a scoop of Extra Dark Chocolate Gelato or just a drizzle of chocolate sauce.
ml/1½ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of ½ lemon
g/¾ cup plus 1 tablespoon organic (caster)
the spring water until it reaches boiling point. Remove from the
sugar
heat, add half the lemon juice and stir in the sugar until it dissolves.
g/1 lb. 2 oz. ripe organic bananas (about 5
Let the syrup cool for 30 minutes.
bananas), peeled and chopped
Put the bananas and the remaining water in a food processor and blitz to a pur e. Add the cooled syrup and the remaining lemon
Serves 4
and blend briefly again until thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
sorrento lemon sorbet
sorbetto al limone di sorrento
Sorrento is famous for its lemons, which are huge and weigh down the boughs of the trees on the roadside along the beautiful Amalfi coast. Reserve the husks and serve the lemon sorbet inside them in the traditional way.
ml/2½ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
ml/¾ cup freshly squeezed organic lemon juice the spring water until it reaches boiling point. Remove from the
(about 5 lemons), husks reserved
heat, add 2 tablespoons of the lemon juice and stir in 160 g/¾ cup
g/1 cup plus 3 tablespoons organic (caster)
of the sugar until it dissolves. Let the syrup cool for 30 minutes.
sugar
Put the remaining lemon juice, water and sugar in a jug/pitcher and whisk together. Add the cooled syrup and whisk briefly again Serves 4
until thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
Serve the sorbet spooned into the reserved lemon husks. Sorbet is best served immediately but can be kept in the freezer
for up to 3-4 days.
passion fruit sorbet
sorbetto al frutto della passione
Aromatic passion fruit makes one of the most wonderfully sweet sorbets. Leaving the seeds in creates a pretty speckled effect in the finished sorbet.
ml/generous 1 cup spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of ½ lemon the spring water until it reaches boiling point. Remove from the
g/¾ cup plus 1 tablespoon organic (caster) heat, add the lemon juice and stir in the sugar until it dissolves. Let
sugar
the syrup cool for 30 minutes.
g/1 lb. 4 oz. ripe organic passion fruit pulp with Put the passion fruit pulp and seeds and the remaining water in a
seeds (about 18 passion fruits)
food processor and blitz until combined but the seeds are still quite whole. Add the cooled syrup and blend briefly again until
Serves 4
thoroughly mixed. Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions. The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
mixed berry sorbet
sorbetto ai frutti di bosco
In Italian, frutti di bosco is translated as ‘fruits from the forest’. It is one of the most popular flavours and is fabulous in combination with the Sorrento Lemon Sorbet or Custard Cream Gelato.
ml/1½ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of ½ lemon
g/¾ cup plus 1 tablespoon organic (caster)
the spring water until it reaches boiling point. Remove from the
sugar
heat, add the lemon juice and stir in the sugar until it dissolves. Let
g/1 lb. 2 oz. ripe organic berries, such as
the syrup cool for 30 minutes.
raspberries, wild strawberries (hulled),
Put the berries and the remaining water in a food processor and
blackberries and blueberries
blitz to a pur e. Add the cooled syrup and blend briefly again until thoroughly mixed.
Serves 4
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
pear sorbet
sorbetto alla pera
The Doyenne du Comice variety is the perfect dessert pear - sweet and juicy with a melting flesh, it makes a wonderfully scented sorbet. Teamed with the chocolate gelato it is almost unbeatable.
ml/2⅓ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of 1 lemon
g/¾ cup plus 1 tablespoon organic (caster)
the spring water until it reaches boiling point. Remove from the
sugar
heat, add half the lemon juice and stir in the sugar until it dissolves.
g/1 lb. 8 oz. ripe organic Comice pears (about 3
Let the syrup cool for 30 minutes.
pears), peeled, cored and chopped
Put the pears and the remaining water in a food processor and blitz to a pur e. Add the cooled syrup and the remaining lemon
For the pear slices
juice and blend briefly again until thoroughly mixed.
ripe organic Comice pear
Pour the mixture into the gelato maker and churn freeze
tablespoon (caster) sugar
according to the manufacturer’s instructions.
To make the pear slices, preheat the oven to 150°C (300°F) Gas
a baking sheet lined with baking parchment
.
Using a mandolin or a very sharp knife, thinly slice the pear. Serves 4
Place the slices on the prepared baking sheet and sprinkle over the sugar. Bake in the preheated oven for 20 minutes or until golden brown.
Serve the sorbet in bowls, garnished with a pear slice. The sorbet is best served immediately or can be kept in the
freezer for up to 3-4 days. Serve with a baked pear slice on the side.
green apple sorbet
sorbetto alla mela verde
Slightly tart apples, such as Granny Smiths, make a crisp, refreshing sorbet. Either peel the apples for a smoother texture or, as here, leave the skins on so pretty flecks of green are visible in the sorbet.
ml/1 cup plus 2 tablespoons spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of 1 lemon the spring water until it reaches boiling point. Remove from the
g/¾ cup plus 1 tablespoon organic (caster) heat, add half the lemon juice and stir in the sugar until it dissolves.
sugar
Let the syrup cool for 30 minutes.
g/1 lb. 8 oz. ripe organic Granny Smith apples
(about 6 apples), cored and chopped
Put the apples and the remaining water in a food processor and blitz to a pur e. Add the cooled syrup and the remaining lemon
Serves 4 juice and blend briefly again until thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
apricot sorbet
sorbetto all’albicocca
Ripe, juicy apricots make a fragrant summer sorbet. Apricots have long been considered an aphrodisiac and there is a no more potent way to serve them than in highly-pleasurable scoops of sorbet.
ml/1⅔ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of 1 lemon
g/¾ cup plus 1 tablespoon organic (caster)
the spring water until it reaches boiling point. Remove from the
sugar
heat, add half the lemon juice and stir in the sugar until it dissolves.
g/1 lb. ripe organic apricots (about 12-13
Let the syrup cool for 30 minutes.
apricots), halved and pitted
Put the apricots and the remaining water in a food processor and blitz to a pur e. Add the cooled syrup and the remaining lemon
Serves 4
and blend briefly again until thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
italian peach sorbet
sorbetto alla pesca italiana
Italian peaches are some of the best in the world, but you may have to take our word for it as soft fruits do not travel well over long distances. Wherever you are, it is always far better to use locally-grown, fresh, fuzzy peaches for the sweetest sorbet.
ml/1⅔ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of ½ lemon
g/1 cup organic (caster) sugar
the spring water until it reaches boiling point. Remove from the
g/14 oz. ripe organic peaches (about 3 peaches), heat, add half the lemon juice and stir in 150 g/¾ cup of the sugar
halved and pitted
until it dissolves. Let the syrup cool for 30 minutes. Put the peaches and the remaining water and sugar in a food
Serves 4
processor and blitz to a pur e. Add the cooled syrup and the remaining lemon juice and blend briefly again until thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
coconut sorbet
sorbetto al cocco
If you see fresh hairy-shelled coconuts on the market, a sorbet is a great way to enjoy them. Extracting the coconut flesh can sometimes be fiddly, but the result will be well worth the effort.
ml/⅔ cup spring water
In a saucepan set over medium heat, gently heat the spring water
freshly squeezed juice of ½ lemon
g/1 cup organic (caster) sugar
until it reaches boiling point. Remove from the heat, add the lemon
g/5 oz. fresh coconut, skin removed and juice and stir in the sugar until it dissolves. Let the syrup cool for 30
chopped
minutes.
ml/2 cups organic coconut milk
Put the coconut pieces and the coconut milk in a food processor and blitz until all the coconut pieces are pur ed and the mixture is
Serves 4 smooth. Add the cooled syrup and blend briefly again until
thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
sicilian blood orange sorbet
sorbetto all’arancia rossa siciliana
Sicily is well known for its blood oranges, so called because of their deep red juice and flesh. They are more tart than regular oranges, and result in a tangy and refreshing sorbet.
ml/1½ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of ½ lemon the spring water until it reaches boiling point. Remove from the
g/1 cup organic (caster) sugar heat, add half the lemon juice and stir in 150 g/¾ cup of the sugar
ml/1⅔ cups freshly squeezed blood orange juice until it dissolves. Let the syrup cool for 30 minutes.
(about 9 oranges)
Put the orange juice and the remaining water and sugar in a jug/pitcher and whisk them together. Add the cooled syrup and
Serves 4 whisk briefly again until thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
mandarin sorbet
sorbetto al mandarino
Like the lemon sorbet, mandarin sorbet is a great palate cleanser and so is perfect for enjoying between courses at a celebration dinner. Among all the mandarin varieties, we suggest using clementines, although, as with all fruit, only use them when in season!
ml/1½ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of ½ lemon the spring water until it reaches boiling point. Remove from the
g/¾ cup plus 2 tablespoons organic (caster) heat, add the lemon juice and stir in all but 2 tablespoons of the
sugar
sugar until it dissolves. Let the syrup cool for 30 minutes.
ml/1⅔ cups freshly squeezed organic mandarin
Put the mandarin juice and the remaining water and sugar in a
juice
jug/pitcher and whisk them together. Add the cooled syrup and whisk briefly again until thoroughly mixed.
Serves 4
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
alphonso mango sorbet
sorbetto al mango alfonso
When the Alphonso mango is in season, this sorbet is simply unmissable. Rich in flavour, colour and aroma, they are thought to be the best variety of mango and give this sorbet an indulgent edge.
ml/1⅔ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of ½ lemon
the spring water until it reaches boiling point. Remove from the
g/¾ cup plus 1 tablespoon organic (caster) heat, add the lemon juice and stir in the sugar until it dissolves. Let
sugar
the syrup cool for 30 minutes.
g/1 lb. ripe organic Alphonso mangoes (about 2
Put the mango and the remaining water in a food processor and
mangoes), peeled, pitted and chopped
blitz to a pur e. Add the cooled syrup and blend briefly again until thoroughly mixed.
Serves 4
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
dottato fig sorbet
sorbetto al fico dottato
Figs are native to the Mediterranean region and appear in many Italian dishes. The Dottato variety is prized in the south of Italy, but if you can’t find them locally, use the best available in season.
ml/1⅔ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of ½ lemon
g/1 cup organic (caster) sugar
the spring water until it reaches boiling point. Remove from the
g/14 oz. ripe organic Dottato (Kadota) figs, heat, add the lemon juice and stir in 150 g/¾ cup of the sugar until
stalks removed and halved
it dissolves. Let the syrup cool for 30 minutes. Put the figs in a food processor with the remaining water and
Serves 4
sugar and blitz to a pur e. Add the cooled syrup and blend briefly again until thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
cantaloupe melon sorbet
sorbetto al melone cantaloupe
The cantaloupe melon has a special link with Italy, named as it is after the commune Cantolupo near Tivoli, where the Pope used to spend his summers. It is sweet and juicy and perfect for sorbets.
ml/1⅓ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of ½ lemon the spring water until it reaches boiling point. Remove from the
g/1 cup organic (caster) sugar heat, add the lemon juice and stir in 150 g/¾ cup of the sugar until
g/14 oz. cantaloupe melon peeled, deseeded and it dissolves. Let the syrup cool for 30 minutes.
chopped (about ½ melon)
Put the melon and the remaining water and sugar in a food processor and blitz to a pur e. Add the cooled syrup and the
Serves 4 remaining lemon juice and blend briefly again until thoroughly
mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
cherry sorbet
sorbetto alla ciliegia
If this sweet sorbet is simply not enough cherry for you, try serving it with a cherry on top! Amarena cherries preserved in syrup are an Italian speciality and are the perfect accompaniment spooned over the sorbet.
ml/1⅔ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of 1 lemon
g/¾ cup plus 1 tablespoon organic (caster)
the spring water until it reaches boiling point. Remove from the
sugar
heat, add half the lemon juice and stir in the sugar until it dissolves.
g/1 lb. ripe organic cherries, pitted
Let the syrup cool for 30 minutes.
Put the pitted cherries and the remaining water in a food Serves 4
processor and blitz to a pur e. Add the cooled syrup and the remaining lemon juice and blend briefly again until thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
kiwi fruit sorbet
sorbetto al kiwi
Like the fruit, our kiwi sorbet is delicately flavoured and so distinguishable by it’s pretty pale green colour and little black seeds. Kiwi also has one of the highest levels of vitamin C of any fruit, so this sorbet is purely medicinal!
ml/2¼ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of ½ lemon
g/1 cup organic (caster) sugar
the spring water until it reaches boiling point. Remove from the
g/14 oz. ripe organic kiwi fruit, peeled and heat, add the lemon juice and stir in 150 g/¾ cup of the sugar until
chopped
it dissolves. Let the syrup cool for 30 minutes. Put the kiwi fruit and the remaining water and sugar in a food
Serves 4
processor and blitz to a pur e. Add the cooled syrup and blend briefly again until thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
raspberry sorbet
sorbetto al lampone
At Dri Dri we serve this flavour in the summer months when we are able to source high quality English raspberries from local growers. Our delicious recipe contains fifty per cent crushed fresh raspberries for a refreshing treat.
ml/1⅔ cups spring water
In a saucepan set over medium heat, gently heat 240 ml/1 cup of
freshly squeezed juice of 1 lemon
the spring water until it reaches boiling point. Remove from the
g/1¼ cups organic (caster) sugar heat, add half the lemon juice and stir in the sugar until it dissolves.
g/1 lb. ripe organic raspberries
Let the syrup cool for 30 minutes.
Put the raspberries and the remaining water in a food processor
Serves 4 and blitz to a pur e. Add the cooled syrup and the remaining lemon
and blend briefly again until thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
blackberry sorbet
sorbetto alla mora
Our blackberry sorbet is delicious either served alone or in perfect combination with the White Chocolate and Hazelnut or Custard Cream gelato. Just one word of warning: don’t pick your autumn blackberries after Old Michelmas Day on 11th October, as folklore tells that the devil will have claimed them!
ml/1⅔ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
freshly squeezed juice of ½ lemon the spring water until it reaches boiling point. Remove from the
g/1¼ cups organic (caster) sugar heat, add the lemon juice and stir in the sugar until it dissolves. Let
g/14 oz. ripe organic blackberries the syrup cool for 30 minutes.
Put the blackberries and the remaining water in a food processor
Serves 4 and blitz to a pur e. Add the cooled syrup and blend briefly again
until thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
The sorbet is best served immediately or can be kept in the freezer for up to 3-4 days.
Granita
coffee granita
granita al caff
Coffee is one of the most traditional flavours of granita. It is served all over Italy, often with a drizzle of cream. As with the coffee gelato, always ensure that you are using the best quality arabica coffee you can find.
ml/1¾ cups spring water
In a saucepan set over medium heat, gently heat the spring water
g/¾ cup plus 2 tablespoons organic (caster)
sugar
until it reaches boiling point. Remove from the heat and stir in the
ml/1¼ cups espresso made with organic 100% sugar until it dissolves. Let the syrup cool for 30 minutes.
Arabica coffee beans, cooled
When the syrup has cooled, add the espresso and stir together.
chocolate-coated coffee beans, to serve (optional)
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
Serves 4 When it is ready, transfer the mixture to a shallow container.
Return to the freezer for 1 hour to firm up. Remove from the freezer and use a fork to scrape the surface of the ice to produce coarse granules. You can also do this straight from the gelato maker for a softer finish.
Spoon the granules into glasses or bowl and serve immediately with chocolate-coated coffee beans, if using.
english strawberry granita
granita alla fragola inglese
Although granita hails from Siciliy, and was thought to have originally been made from snow collected from the slopes of Mount Etna, the quintessential English strawberry lends itself very well as a flavouring.
ml/3 cups spring water
In a saucepan set over medium heat, gently heat the spring water
freshly squeezed juice of 1 lemon
until it reaches boiling point. Remove from the heat, add the lemon
g/1 cup organic (caster) sugar juice and stir in the sugar until it dissolves. Let the syrup cool for 30
g/1 lb. 2 oz. ripe organic strawberries, hulled minutes.
Put the strawberries in a food processor and blitz to a pur e. Add
Serves 4 the cooled syrup and blend briefly again until thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
When it is ready, transfer the mixture to a shallow container. Return to the freezer for 1 hour to firm up. Remove from the freezer and use a fork to scrape the surface of the ice to produce coarse granules. You can also do this straight from the gelato maker for a softer finish.
Spoon the granules into glasses or bowls and serve immediately.
french cherry granita
granita alla ciliegia francese
The simplicity of granita is the perfect way to appreciate the season’s pick of cherries. With nothing added but pure water and a hint of sweetness, their flavour shines through.
ml/1¼ cups spring water
In a saucepan set over medium heat, gently heat the spring water
freshly squeezed juice of 1 lemon
g/½ cup organic (caster) sugar
until it reaches boiling point. Remove from the heat, add the lemon
g/14 oz. ripe organic cherries, pitted juice and stir in the sugar until it dissolves. Let the syrup cool for 30
minutes.
Serves 4 Put the cherries in a food processor and blitz to a pur e. Add the
syrup and blend briefly again until thoroughly mixed.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
When it is ready, transfer the mixture to a shallow container. Return to the freezer for 1 hour to firm up. Remove from the freezer and use a fork to scrape the surface of the ice to produce coarse granules. You can also do this straight from the gelato maker for a softer finish.
Spoon the granules into glasses or bowls and serve immediately.
sorrento lemon granita
granita al limone di sorrento
In Italy, it is popular to serve lemon granita for breakfast. The tangy citrussy flavour is a refreshing way to wake up on a balmy Italian morning. Enjoy alone or served with the brioche on page 110.
ml/3 cups spring water
In a saucepan set over medium heat, gently heat the spring water
g/1¼ cups organic (caster) sugar until it reaches boiling point. Remove from the heat and stir in the
ml/¾ cup freshly squeezed organic lemon juice sugar until it dissolves. Let the syrup cool for 30 minutes.
(about 5 lemons)
When the syrup has cooled, add the lemon juice and stir briefly
to mix. Pour into the gelato maker and churn freeze according to
Serves 4 the manufacturer’s instructions.
When it is ready, transfer the mixture to a shallow container. Return to the freezer for 1 hour to firm up. Remove from the freezer and use a fork to scrape the surface of the ice to produce coarse granules. You can also do this straight from the gelato maker for a softer finish.
Spoon the granules into glasses or bowls and serve immediately.
blood orange granita
granita all’arancia rossa
Blood oranges, so called because of the deep red colour of their flesh and juice, are particularly associated with Sicily and add authenticity to this classic Sicilian dessert.
ml/1¾ cups spring water
In a saucepan set over medium heat, gently heat the spring water
g/1 cup organic (caster) sugar until it reaches boiling point. Remove from the heat and stir in the
ml/2½ cups freshly squeezed organic blood sugar until it dissolves. Let the syrup cool for 30 minutes.
orange juice (about 15 oranges)
Pass the blood orange juice through a sieve/strainer to remove any pips or bits of flesh.
Serves 4 When the syrup has cooled, add the blood orange juice and stir
briefly to mix. Pour into the gelato maker and churn freeze according to the manufacturer’s instructions.
When it is ready, transfer the mixture to a shallow container. Return to the freezer for 1 hour to firm up. Remove from the freezer and use a fork to scrape the surface of the ice to produce coarse granules. You can also do this straight from the gelato maker for a softer finish.
Spoon the granules into glasses or bowls and serve immediately.
chocolate granita
granita al cioccolato
Without dairy to soften and temper the taste of the chocolate, the flavour of this granita is deep and sophisticated and definitely one for real chocolate afficionados. Try to use cocoa marked as ‘gran cru’ or even ‘premier cru’ chocolate - which means the cocoa beans all come from the same country or, even better, the same region - as it is a guarantee of good quality.
litre/4¼ cups spring water
In a saucepan set over medium heat, gently heat the spring water
g/1½ cups organic (caster) sugar until it reaches boiling point. Remove from the heat and stir in the
g/1 scant cup unsweetened cocoa powder sugar and cocoa powder until it dissolves. Set the syrup aside to
cool for 30 minutes.
Serves 4 When cooled, pour the chocolate syrup into the gelato maker and
freeze according to the manufacturer’s instructions.
When it is ready, transfer the mixture to a shallow container. Return to the freezer for 1 hour to firm up. Remove from the freezer and use a fork to scrape the surface of the ice to produce coarse granules. You can also do this straight from the gelato maker for a softer finish.
Spoon the granules into glasses or bowls and serve immediately.
Serving gelato
gelato sandwich with florentines
Florentines make a perfect partner for a scoop of luxurious gelato, and make an indulgent afternoon treat. The florentines are easy to prepare and can be used to make a sandwich of whichever gelato flavour is your favourite.
g/3 tablespoons organic butter
Preheat the oven to 180°C (350°F) Gas 4.
g/¼ cup organic (caster) sugar Very gently heat the butter, sugar and cream in a small saucepan,
tablespoons double/heavy cream stirring, until melted. Bring to the boil, then remove from the heat
g/3 tablespoons flaked/ slivered almonds and stir in the nuts, glac fruits and flour until thoroughly mixed.
g/½ cup mixed nuts, such as hazelnuts, walnuts Drop tablespoonfuls of the mixture onto the prepared baking
and pistachios, finely chopped
sheets to create 8 mounds, spaced well apart. Bake in the preheated
glac /candied cherries, finely chopped oven for about 10 minutes until golden. Remove from the oven and
gently press back the edges using a palette knife to make neat
g/¼ cup mixed glac /candied fruits, such as
rounds. Let cool on the baking sheets for about 10 minutes until
citrus peel, apricots, pineapple and angelica,
finely chopped firm, then carefully peel off the baking parchment and, using a
g/3 tablespoons plain/ all-purpose flour spatula, transfer to a wire rack to cool completely.
scoops of gelato in your favourite flavour To assemble the sandwiches, place a florentine on a plate, top
with a scoop of freshly made gelato and finish with another
baking sheets, lined with baking parchment and
florentine on top. Assemble 4 florentine sandwiches in this way and
well greased
serve immediately before the gelato melts. Makes 4 sandwiches
hot chocolate brownie with gelato
Hot chocolate brownie with gelato melting over the top is unadulterated indulgence. These dense, gooey brownies are quick and simple to make, and pair perfectly with the richer gelatos such as White Chocolate and Hazelnut, Espresso or Madagascan Vanilla.
g/8 oz. dark chocolate (70% cocoa solids),
Preheat the oven to 170°C (325°F) Gas 3.
chopped
Put the chocolate and butter in a heatproof bowl set over a
g/10 tablespoons organic butter, diced
g/½ cup organic (caster) sugar
saucepan of barely simmering water. Stir until smooth and
g/½ cup plus 1 tablespoon light thoroughly combined. Leave to cool slightly.
muscovado/light brown sugar
Add both the sugars and mix well. Add the eggs one at a time,
free-range eggs, lightly beaten
beating well after each addition. Stir in the vanilla extract. Sift the
teaspoon vanilla extract
flour and salt into the bowl and stir until smooth.
g/1 cup plain/all-purpose flour
Pour the mixture into the prepared baking pan, spread level with
a pinch of salt
a spatula and bake on the middle shelf of the preheated oven for
scoops of gelato in your favourite flavour, to serve about 20-25 minutes, or until the brownies are set and have a light
crust on top.
a 23-cm/9-inch square baking pan, greased and
Remove from the oven and leave to cool a little before cutting
lined with greased baking parchment
into squares. Serve the warm squares topped with a scoop of gelato in your chosen flavour.
Makes 16 squares
sicilian brioche with lemon sorbet
In Sicily, it is traditional to serve lemon sorbet or granita in a brioche for breakfast. If you want warm brioches for breakfast, you can make and shape the dough the night before, ready for baking in the morning.
g/4 cups strong white bread flour
Put the flour, yeast and salt in the bowl of a large electric stand
g/¼ oz. easy-blend/active dried yeast
mixer and mix by hand. Add the butter and rub into the flour with
teaspoon sea salt your fingertips until the mixture looks like fine crumbs. Mix in the
g/1½ sticks organic unsalted butter, diced sugar. Beat the eggs with the milk until thoroughly combined, then
g/¼ cup organic (caster) sugar add to the flour mixture. Using the dough hook attachment of the
large free-range eggs, at room temperature mixer, mix the ingredients on low speed until you get a heavy,
ml/⅔ cup organic whole milk, lukewarm sticky dough. Scrape down the sides, then knead the dough in the
free-range egg, beaten, to glaze machine on low speed for 5 minutes until glossy, very smooth and
quantity of Sorrento Lemon Sorbet (page 56) or
soft. Alternatively, if you don’t have a food mixer, mix the
Granita (page 98)
ingredients as above, then knead the dough by hand. Cover and leave to rise at normal room temperature (not too warm) until
a 12-hole muffin pan or 12 mini fluted baking pans,
well-greased doubled in size, 1½-2 hours.
Turn out the risen dough onto a lightly floured work surface.
Makes 12 brioche Punch down, then knead gently for about 1 minute. Divide the
dough into 12 equal portions and roll into smooth, neat balls. Drop into the muffin pan. Slip the pan into a large plastic bag, slightly inflate, then leave to rise until doubled in size, about 1 hour in a warm kitchen or overnight in the fridge.
When ready to continue, preheat the oven to 200°C (400°F) Gas 6.
Uncover the brioches and lightly brush with beaten egg to glaze. Bake in the preheated oven for 18-20 minutes until firm and a good golden colour. Leave to cool for a minute for the crust to firm up then carefully turn out onto a wire rack to cool completely.
When ready to serve, slice the brioche in half with a serrated knife and fill with lemon granita. Or, if preferred, simply serve the brioche on the side of a bowl of granita.
custard cream, raspberry and chocolate gelato cake
Gelato and sorbet are perfect for combining and creating new flavours. For a special occasion, layer them up over an amaretti biscuit base to make this spectacular frozen cake. The flavours here are suggestions, so do feel free to experiment with your favourites!
g/14 oz. amaretti biscuits/cookies
To make the biscuit base for the cake, crush the amaretti biscuits/
g/6 tablespoons organic unsalted butter, melted cookies untill you get fine crumbs. You can use a food processor or
quantity of Chocolate Gelato (page 18) put them in a plastic bag and pound with a rolling pin. Put the
quantity of English Raspberry Sorbet (page 86) crumbs into a large mixing bowl and pour in the melted butter. Stir
quantity of Custard Cream Gelato (page 47) thoroughly so all the crumbs are coated in the butter and then tip
them into the prepared baking pan. Use the back of a spoon to level
a 20 × 30-cm/8 × 12-inch baking pan, lined with
the crumbs, pressing them down into the pan. Put the pan in the
baking parchment
refrigerator to chill and set the base while you make the gelato. Begin to prepare your three flavours of gelato and sorbet one at a
Serves 8
time, starting with chocolate, as this will be added to the pan first. When the Chocolate Gelato is ready, pour it directly from the gelato maker and into the pan. Put the pan in the freezer to keep cool while you make the Raspberry Sorbet. Layer the sorbet in the same way and freeze again while you prepare the Custard Cream Gelato. When all 3 flavours are layered in the pan, chill in the freezer for a few hours or overnight so it can firm up.
When you are ready to serve the cake, turn it out onto a plate and remove the baking parchment. Invert your serving plate and place it on top of the gelato cake. Turn both plates simultaneously so the gelato cake sits base-down on the serving plate. Cut into slices and serve immediately.
almond affogato
gelato alla mandorla affogato al caff
Affogato, meaning ‘drowned’, is a classic Italian way to serve gelato. Drown scoops of gelato with a shot of hot espresso. Almond and coffee is a perfect combination, but
you could try it with other gelato flavours such as Madagascan Vanilla, Bacio or Hazelnut. This recipe makes enough gelato for eight servings, but if fewer servings are required, simply store the remaining gelato in the freezer to enjoy another time.
ml/2 cups organic whole milk
Put the milk and cream in a small saucepan and heat gently until it
ml/⅔ cup organic whipping cream reaches boiling point. Pour the mixture into a heat-resistant bowl
g/1 cup shelled almonds and refrigerate for 20 minutes.
½ teaspoon of sea salt In a dry frying pan/skillet, lightly toast the almonds with the salt
g/¾ cup organic (caster) sugar and set aside to cool. When cooled, grind the almonds to a paste in
free-range egg white a food processor.
shots espresso made with organic 100% Arabica In a large mixing bowl and using an electric hand whisk, beat
beans, to serve
together the sugar and egg white until it forms soft peaks when the beaters are lifted out of the mixture. Stir in the almond paste, add
Serves 8 the chilled milk mixture and whisk for a further 20 seconds.
Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions.
Prepare shots of espresso using an espresso machine or an Italian moka. Place a scoop of the gelato into each coffee cup and serve with a shot of espresso on the side so guests can pour the hot coffee over the gelato and enjoy immediately.
rossini
The Rossini is a variation of the classic Bellini, with strawberries replacing the fresh peaches. It was named after the Italian composer Gioachino Rossini.
quantity English Strawberry Sorbet (page 51),
Prepare the sorbet as directed in the method on page 51. When the
prepared following the method below
sorbet has finished churning, pour the Prosecco into the gelato
ml/1¼ cups Franciacorta Prosecco wine
maker and run the machine for a further 10 seconds to mix.
Pour into 8 small glasses and serve.
Serves 8
sgroppino
The Sgroppino originated in Venice in the 16th century, where aristocrats used the cocktail as a palate cleanser between courses. Now it is generally served after the meal, as a dessert or in addition to one. A simple lemon sorbet is mixed with sparkling Prosecco with wonderfully refreshing results.
ml/2½ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅔ cup of
g/1 cup organic (caster) sugar
the spring water until it reaches boiling point. Remove from the
ml/¾ cup freshly squeezed organic lemon juice heat, add the sugar and stir until it dissolves. Let the syrup cool for
(about 5 lemons)
minutes.
ml/⅓ cup plus 1 tablespoon vodka
When the syrup has cooled, add the lemon juice and the
ml/¾ cup Franciacorta Prosecco wine
remaining spring water to the pan and whisk together to thoroughly
lemon slices, to garnish
mix.
fresh mint leaves, to garnish Pour the mixture into the gelato maker and churn freeze
according to the manufacturer’s instructions.
Serves 4 When the sorbet has finished churning, pour the vodka and the
Prosecco into the gelato maker and run the machine for a further 10 seconds to mix.
Spoon the sgroppino into 4 elegant, stemmed glasses, decorate each glass with a lemon slice and a mint leaf, and serve immediately.
margarita
Margaritas should always be served ice cold, so using a sorbet base is the perfect way to ensure this. For an authentic finish you could even frost the rim of the glass with salt before serving.
ml/2½ cups spring water
In a saucepan set over medium heat, gently heat 160 ml/⅓ cup of
ml/¾ cup freshly squeezed organic lime juice the water until it reaches boiling point. Remove from the heat, add
(about 7 limes), 1 husk reserved
tablespoons of the lime juice and stir in 150 g/¾ cup of the sugar
g/1 cup plus 3 tablespoons organic (caster)
until it dissolves. Let the syrup cool for 30 minutes.
sugar
Put the remaining lime juice, water and sugar in a jug/pitcher and
½ teaspooon sea salt, plus extra to frost the glass whisk together. Add the cooled syrup and whisk briefly again until
rim
thoroughly mixed.
ml/1¼ cups tequila
Pour the mixture into the gelato maker and churn freeze
pared lime peel, to decorate
according to the manufacturer’s instructions.
While the sorbet is churning, prepare the glasses. Tip some sea
Serves 4 salt onto a plate. Take the spent lime husk and run it around the top
of a glass. Invert the glass and press it into the plate of salt to coat the rim.
When the sorbet has finished churning, pour the tequila and salt into the gelato maker and run the machine for a further 10 seconds to mix.
Spoon the margarita into the prepared glasses, decorate with pared lime peel and serve immediately.
mojito
This is a welcome twist to the classic Cuban Mojito. The job of ‘muddling’ the ice, citrus and mint is fulfilled by the gelato maker as it churns.
quantity Sorrento Lemon Sorbet (page 56),
Prepare the sorbet as directed in the method on page 56. When the
prepared following the method below
sorbet has finished churning, pour the rum into the gelato maker,
ml/¾ cup white rum
add the mint leaves and run the machine for a further 10 seconds to
fresh mint leaves
mix.
lime wedges, to garnish
Pour into glasses, garnish each glass with a lime wedge and serve immediately.
Serves 4
bellini
The Bellini is one of Italy’s most loved cocktails. Use a variety of white peach and refreshing Italian Prosecco.
quantity Italian Peach Sorbet
Place scoops of the peach sorbet into four glasses and pour the
ml/1¼ cups Franciacorta Prosecco wine Prosecco over the sorbet, dividing it equally between the glasses,
and serve immediately. Serves 4
pina colada
Dream of lazy Caribbean days sipping this classic combination of pineapple, coconut and rum. Serve in hurricane glasses and add a little frivolity with a cocktail umbrella to evoke a real holiday spirit at home.
quantity Pineapple Sorbet (page 52), prepared
Prepare the sorbet as directed in the method on page 52. When the
following the method below
sorbet has finished churning, pour the rum and coconut milk into
ml/¾ cup white rum
the gelato maker and run the machine for a further 10 seconds to
ml/¼ cup organic coconut milk
mix.
ripe organic pineapple wedges, to garnish
Pour into hurricane glasses, garnish each glass with a pineapple wedge and serve immediately.
Serves 4
wild berries and crema milkshake
frullato di fragoline di bosco e crema
Wild strawberries have a stronger taste than cultivated varieties, and a much smaller berry. If you are lucky enough to find both these and a wild strawberry preserve, you will have something extraordinary, but made with regular strawberries it is perfectly delicious too!
quantity Custard Cream Gelato (page 47)
Put the Custard Cream Gelato, wild strawberries and milk into a
g/7 oz. ripe organic wild strawberries, hulled blender and blitz until smooth.
ml/¾ cup organic whole milk, chilled Pour the shake into highball glasses, spoon a teaspoon of wild
g/⅔ cup wild strawberry preserve, to serve strawberry preserve into the drink and serve immediately with a
(optional)
straw.
Serves 4
flavour combinations
Gelato and sorbet flavour combinations are limited only by your imagination! For an inspiration kick-start, here are some of the most requested flavour pairings served in our shops, but you could always add a third flavour, too.
mint chocolate chip + licorice gelato coconut + pineapple sorbet
italian peach + sorrento lemon sorbet cinnamon gelato + green apple sorbet salted butter gelato + dottato fig sorbet cookies and cream + chocolate chip gelato autumn blackberry sorbet + custard cream gelato chocolate gelato + banana sorbet
hazelnut + salted caramel gelato espresso coffee + pistachio gelato mandarin sorbet + extra noir chocolate gelato
madagascan vanilla gelato + strawberry sorbet yogurt gelato + raspberry sorbet
Index
A
affogato, almond -15
almonds: almond affogato -15
gelato sandwich with florentines Alphonso mango sorbet
apples: green apple sorbet apricot sorbet
B
bacio gelato banana sorbet Bellini
berries: mixed berry sorbet blackberry sorbet
blood orange granita
brioche, Sicilian, with lemon sorbet brownie: hot chocolate brownie with gelato butter: salted butter gelato
C
cakes: custard cream, raspberry and chocolate gelato cake
hot chocolate brownie with gelato
cantaloupe melon sorbet
caramel: dulce de leche gelato
salted caramel gelato
cherries: cherry sorbet
French cherry granita chocolate: bacio gelato
chocolate chip gelato chocolate gelato chocolate granita
custard cream, raspberry and chocolate gelato cake extra dark chocolate gelato
hot chocolate brownie with gelato mint chocolate chip gelato
white chocolate and toasted hazelnut gelato cinnamon gelato
coconut: coconut sorbet
Pina Colada
coffee: almond affogato -15
coffee granita
espresso coffee gelato tiramis gelato
cookies and cream
custard cream gelato with a hint of Sorrento lemon custard cream, raspberry and chocolate gelato cake
D E F
dottato fig sorbet dulce de leche
English strawberry granita espresso coffee gelato extra dark chocolate gelato figs: dottato fig sorbet
florentines, gelato sandwich with French cherry granita
G H I
gelato sandwich with florentines green apple sorbet
hazelnuts: bacio gelato
hazelnut gelato
white chocolate and toasted hazelnut gelato Italian peach sorbet
K L
kiwi fruit sorbet
lemon: custard cream gelato with a hint of Sorrento lemon
Mojito
Sgroppino
Sicilian brioche with lemon sorbet Sorrento lemon granita
Sorrento lemon sorbet licorice gelato
limes: Margarita
M
Madagascan vanilla gelato Malaga gelato
mandarin sorbet
mangoes: Alphonso mango sorbet Margarita
melon: cantaloupe melon sorbet milkshake, wild berries and crema mint: mint chocolate chip gelato
Mojito
mixed berry sorbet Mojito
N O
: gelato sandwich with florentines oranges: blood orange granita
mandarin sorbet
Sicilian blood orange sorbet
P
fruit sorbet peaches: Bellini
Italian peach sorbet pear sorbet
Pina Colada pineapple sorbet
pistachio nuts: Sicilian pistachio gelato
R
raisins: Malaga gelato
raspberries: custard cream, raspberry and chocolate gelato cake
raspberry sorbet
Rossini
rum: Mojito
Pina Colada
S
salted butter gelato salted caramel gelato Sgroppino
Sicilian blood orange sorbet Sicilian brioche with lemon sorbet Sicilian pistachio gelato
Sorrento lemon granita Sorrento lemon sorbet
strawberries: English strawberry granita
Rossini
strawberry sorbet
wild berries and crema milk shake
T V
tequila: Margarita tiramis gelato
vanilla: Madagascan vanilla gelato vodka: Sgroppino
W Y
white chocolate and toasted hazelnut gelato wild berries and crema milkshake wine: Bellini
Malaga gelato Rossini
Sgroppino yogurt gelato
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