The experimentation of new tastes and particular ingredients, the search for unconventional working methods, have always been the most interesting part of my work.
Since I started with cooking classes I noticed how interested the participants are in these aspects.
So I decided to publish my experiments online.
But you can also find simple recipes for homemade preparation of gelato, with as few ingredients as possible and guides that can help those who didn’t take part in one of my cooking classes.
In this guide we will review the different types of commercial gelato or ice cream makers to use in the freezing-churning step; in this phase the mixture is quickly cooled down to about -7°C (19°F) while it is kept in motion, so that small air bubbles are incorporated in gelato, essential for the right consistency.
Flowers and gelato: a great combination!
Of course if we are talking about edible flowers.
Recent research from different universities around the world has highlighted the remarkable antioxidant power of flowers which allows to counteract the harmful effects of free radicals on the body.
To prepare a good gelato at home, there are specific steps to follow: choosing ingredients, creating a balanced recipe, preparation and maturation of the mixture, freezing of the mixture, hardening of gelato at low temperature.
Let's see them in detail.
Although there is no universal recipe for making a good gelato, there are rules of balancing the ingredients that allow us to have good results without wasting ingredients.
What I propose is a simplified balancing board to prepare gelato at home, based on the one developed by gelato master Luca Caviezel for professional purpose.