Gelato: The Jewel Creamy Italian Cuisine

A Journey in Time: The History of Gelato

The gelato it is not only a dessert, it is a sensory experience that captures the essence of the Italian tradition. Unlike the ice cream the traditional, the gelato is distinguished by its texture is soft and creamy, as well as for its more intense flavor. Its origin dates back to the Italian Renaissance, an era of artistic splendor and cuisine in which chefs began to refine techniques that today we consider culinary art.

It is said that the architect Bernardo Buontalenti was one of the pioneers in the creation of the gelato in Florence during the SIXTEENTH century, by presenting it as a delicacy exclusive to the court of the Medici family. However, his popularity grew quickly, crossing borders and becoming a symbol of the Italian Cuisine that today is enjoyed around the world.

Why Gelato is Different?

The secret of the gelato lies in its lower content of air, which gives it a unique density that intensifies their flavors. In addition, it's served at a temperature slightly higher than the ice cream-conventional, allowing its natural ingredients shine with greater intensity. This makes each spoonful is an explosion of taste, from classic vanilla and chocolate to combinations more innovative with fresh fruits and nuts.

Classic recipe for Italian Gelato

Ingredients (for 6 servings)

• 500 ml whole milk
• 250 ml of cream (milk cream)
• 150 g sugar
• 4 egg yolks (optional for texture rica)
• 1 vanilla pod or 1 teaspoon vanilla extract
• Fresh fruit, chocolate or nuts (depending on the desired flavor)

Preparation of Gelato

1. Heat the base: In a saucepan, heat the milk, cream and half of the sugar over medium heat. If you use a vanilla bean, break it open lengthwise and scrape the seeds to add to the mix.
2. Prepare the egg mixture (optional): In a separate bowl, whisk the egg yolks with the remaining sugar until you obtain a creamy mixture and of pale colour.
3. Combine: Slowly pour the hot mixture over the yolks, whisking constantly to avoid cooking. Then, return the mixture to the saucepan and cook over a low heat, stirring until the sauce thickens slightly (without boiling).
4. Cool down: Remove from heat and let cool completely. Cover with cling film touching the surface to prevent the formation of a scab.
5. Freeze: Pour the mixture into an ice cream maker and follow the manufacturer's instructions. If you don't have a machine, place it in the freezer and stir every 30 minutes during the first 3 hours to prevent the formation of ice crystals.
6. To serve: Once you have reached the desired texture, serves gelato and decorate with fresh fruit, chocolate shavings or nuts according to your preference.

    

Nutritional information (per serving)

• Calories: 240 kcal
• Fats: 14 g
• Saturated fat: 8 g
• Carbohydrates: 22 g
• Sugars: 18 g
• Proteins: 5 g
• Fiber: 0 g

Exploring the World of Gelato

Benefits of Gelato

Although gelato is a dessert, indulgent, your preparation with fresh natural ingredients makes it a healthier option compared to other desserts, industrial. Its lower fat content allows the natural flavors to stand out, and to contain less air, less is required in order to feel satisfied.

Popular variations of the Gelato

• Gelato al Cioccolato: Intense and creamy, perfect for chocolate lovers.
• Gelato Fresh Fruit: Strawberries, mangos, lemons and raspberries for a refreshing taste and light.
• Gelato al Pistacchio: A classic from the south of Italy, with a deep flavor and slightly salty.
• Gelato Vegan: Made with almond milk or coconut for those seeking a free alternative to dairy.

Tips for a Gelato Perfect

• Quality of ingredients: Use fresh milk, cream of good quality and ripe fruits to get the best flavor.
• Temperature Control: Not sobrecalientes the mixture to prevent the eggs from coagulating (clotting).
• Freezing appropriate: Stir the mixture regularly during the freezing handbook ensures a creamier texture.

Gelato vs. Ice cream: What's the Difference?

Though at a glance they may seem similar, there are key differences:

• Less fat: Gelato contains less fat than ice cream traditional, which allows you to taste more pure.
• Temperature of service: It is served at a higher temperature, which enhances its creaminess.
• Less air: Its density is greater, which intensifies the flavors.

Conclusion

The gelato it is much more than just a dessert; it's a culinary legacy that reflects the Italian passion for quality and authentic taste. Prepare it at home is not only a fun experience, but also an opportunity to customize it to your taste.

Are you interested to make your own gelato? Follow this recipe, experiment with your favorite flavors, and share your creations with us!