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Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato. Discover the techniques and tools that you need to make this delicious treat at home.
Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture.
Join Chef and Gelato aficionado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato!
- Sales Rank: #73386 in Books
- Brand: Race Point Publishing
- Published on: 2015-04-10
- Original language: English
- Number of items: 1
- Dimensions: 10.50" h x 1.00" w x 8.50" l, .0 pounds
- Binding: Hardcover
- 192 pages
- Race Point Publishing
About the Author
Morgan Morano is a professional chef and gelato expert. In 2010, Morgan established Morano Gelato after living in Italy, on-and-off, for 6 years. Morgan grew up in New England's Upper Valley and always planned to open a dessert-related business. During college and after culinary school, Morgan gained experience working and cooking in New York City and Italy. The most significant work that she did was for a Sicilian Gelato Chef who quickly became a close friend and mentor. Morgan appreciated the bold flavors of gelato found in Italy and noticed the lack of authentic gelato shops with Italian flavors in America. Disappointed with products claiming to be 'gelato,' she set out to establish the tradition of gelato-making in America and recreate pure Italian gelato.
Most helpful customer reviews
55 of 55 people found the following review helpful.
The authentic gelato recipes I have been looking for!!
By K. Rodriguez
For the past few months I have experimented with my new gelato maker. Looking for recipes I scoured the Internet and had some fairly good results with recipes in a variety of styles (Lebovitz, Kurtzman), but they tasted like ice cream, even when labeled 'gelato' most of the recipes were still heavy on cream and yolks. This could be ice cream (or gelato from the north of Italy?) I'm no expert, but I couldn't find the 'lighter & healthier" Italian gelato that I've always read and dreamed about ... UNTIL NOW!
Morgan Morano is the real deal, with recipes that taste super-fresh and light, not overly rich or heavy. Normally I stick with basic fior di latte or chocolate, but in the past two weeks I have made different 3 gelato and 2 sorbetto batches and they have ranged from excellent to unbelievably fantastic, my favorites being the 'espresso' gelato and the strawberry sorbetto. There are only simple, fresh ingredients in each recipe, and they are blended for AWESOME TASTE, NOT CHUNKS OR TRENDY FLAVORS!
There are about a dozen others that I am eager to make in summer and fall (cherry, kiwi, walnut/pear) and will edit this post to reflect anything new that I learn, but so far:
- I like how easy the recipes are to follow ... the ingredients are mixed first and then heated, since most recipes don't include yolks (though that would add just one step)
- (edit) Unlike some other recipes, the Morano sorbetto fruits are not cooked, but added fresh to a base syrup. That means that the bright taste and healthy enzymes from fresh fruit go directly into the sorbetto. Very happy about that!
One more thing:
- I am pretty sensitive to the taste of sugar, so I usually cut out about 1/4 - 1/3 from most recipes I make at home, even baking. First I make the original recipe in its pure form (in this case I did fior di latte) then I modify to my taste. Not all recipes hold up, but with Morano Gelato recipes, I can do this mod and the texture and intense flavor hold up beautifully.
Without a bunch of stuff to mask the taste, the key to making this kind of gelato is honest simplicity and the quality of your ingredients. I am looking forward to using fresh ingredients from my garden this summer. Morgan Morano's recipes enhance your ingredients and allow them to shine!
THIS BOOK IS HIGHLY RECOMMENDED
14 of 14 people found the following review helpful.
Inspiring author allows us to make great gelato and sorbetto easily at home
By HarveyC
My first experience with gelato was in Florence in October 2001 and it was a great experience, although I realize today that there were probably better choices in the city than where we happened to come across that day. We've bought gelato at stores several times and enjoyed it but nothing like what I remember from that first experience. Costco has had some pretty good pistachio gelato imported from Italy but I haven't seen it for a while. Of course, none of that can be as fresh as what we can make at home.
Our family used to make home made ice cream regularly in the summers 40+ years ago but dealing with ice and rock salt isn't much fun after a while so I recently purchased a Whynter ice cream maker Whynter ICM-200LS Stainless Steel Ice Cream Maker, 2.1-Quart, Silver and experimented with a couple of recipes. I grow some of my own fruits on my farm and garden and was experimenting some and was somewhat happy but thought I should be able to get better results. This book was recommended by Amazon at the time of my purchase of the ice cream maker so I checked out the reviews and bought it. I read some of the pages in Amazon's preview and the story of the author's journey to achieving gelato perfection was very inspiring. It's great to find someone who enjoys what they are doing with such passion. Two days later the book arrived and I made a cinnamon gelato a few hours later. I have a large walk-in cooler so I've been able to cool down my batches pretty quickly and enjoy my work pretty fast (the book recommends cooling cooked recipes for 3-4 hours before freezing). I would never have thought of a cinnamon flavored gelato myself but I had the ingredients on hand and was very pleased with the results. Great creamy/smooth/thick texture. Note: I suggest you purchase some tapioca flour/starch at the same time as ordering this book if you don't already have it on hand.
One of the fruits I grow on my farm is pomegranates and I wanted to try making a pomegranate sorbetto or gelato. I wasn't sure what recipe to adapt so I wrote Morgan and she kindly replied the following day. I used the lemon sorbetto recipe, substituting freshly-squeezed pomegranate juice for the lemon juice. The results were excellent (see photo). I grow many varieties of pomegranates and will experiment with another variety soon.
The mint gelato I tried next was a bit too strong for everyone in our household. I may try it again with another brand of extract (I used Schilling which is all that was available at the store in our small town). Lesson learned from this was to taste the mix and gradually add the extract if you're unsure.
A semi-exotic fruit I grow in my garden, white sapote, was used for a sorbet adapting the kiwi recipe with the addition of 8 grams of vanilla extract and the results were fantastic. In my opinion, this is a great vanilla ice cream substitute for anyone but especially someone who is lactose intolerant.
How often have you had some bananas that were ripening faster than you are able to eat them? Banana bread is fine, but I've got this new book and machine and banana sorbet was my choice tonight! I had less fruit than called for in the recipe but it was easy to scale everything down to the appropriate amounts since everything is measured in grams. The results were again excellent. I've made 7 batches of gelato or sorbetto after having the book for just 6 days. I'm obsessed and enjoying it very much!
I suggest if you have a lot of fruits on hand and anticipate making a lot of sorbetto that you make a much larger batch of sorbetto syrup (2 or 3 times) because once you have this on hand in the refrigerator it is very quick to turn your favorite fruits into sorbetto.
One reviewer wrote negative comments about having to deal with recipes that measured everything in grams. I already had an Ozeri scale but had never used it before for cooking, etc. and was unsure if this would be a hassle or not. I was very surprised at how much easier it is to measure ingredients this way! Of course, it's more accurate/precise but it is also much faster. No measuring cups, spoons, etc. I put a bowl on the scale, tared it, poured in the appropriate amount of sugar or whatever, then poured that into my mixing bowl, measured the next ingredient, etc. Very fast. Morgan offers a shortcut tip of putting your mixing bowl on the scale and taring it after adding each ingredient, making it even faster, although she warns that caution is needed to make sure you don't pour in too much of an ingredient as it may be difficult to remove.
I learned a trick from a friend who makes more typical ice creams and purchased 5.5 ounce plastic souffle cups and lids (bought at Smart and Final for a lot less than similar products here at Amazon are sold for) and spoon my finished product into these containers, labeling the lids. They harden up faster and are fast and convenient ways to serve various flavors to family and friends.
In summary, this book allows us to make great gelato and sorbetto at home very easily and is highly recommended.
14 of 14 people found the following review helpful.
Yummy! Easy to follow, beautiful book!
By Carolynn Boehm
Great recipes! Had a hard time finding authentic Italian recipes that would work for a home ice cream machine. Most recipes online are actually still ice cream and felt "heavy in my mouth." Everything I have tried so far from this book has turned out perfectly with right ratio of milk/cream and sugar so I had the lighter yet creamy full flavored gelato/sorbet I was after. Author does rely on corn syrup/and a simple sugar base for quite a few recipes to help stabilize the gelato/sorbet. Some recipes site corn syrup as optional. I have read that this is common in older Italian recipes. With all the concern over HFCS in this day I was able to find regular light corn syrup with no High Fructose in it. If you have a small serving, like how gelato is served in Italy, then the small amount of corn syrup doesn't seem like too much. Measurements are given in oz and grams and not by cups. I use a scale to measure all my ingredients so this was no problem for me. I have made coffee gelato, strawberry sorbet and used the kiwi sorbet recipe and substituted very fresh nectarines---all have been amazing! Very pleased with book!!
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