I don't do a lot of posts about food, but after spending the day (at my day job) working on a special project I couldn't help but show off my latest yummy creations.
We have a very VIP group coming in for a tasting (a way for clients to taste the items they like from our menus before their function) at the hotel in a few days and they want a gelato and Popsicle bar!
When people find out that I am a pastry chef they always ask me what my specialty is. My answer is always the same: Ice cream and frozen sweets. They are so much fun to make and play with; the possibilities of flavors is literally endless 0_0. When Arthur (the event manager for this group--not my king Arthur, lol) came to me with this project I was SO excited. The clients specifically requested gourmet flavors, which in my book gives me carte blanche with flavors and the level of creative genius I get to unleash.
After calming myself down I got to the business of choosing flavors, with the help of one of the best food books anyone can ever own.
- Pineapple Basil Mojito
- Coconut Limeade
- Lavender Peach with Cherries
- Blood Orange Dreamsicle
- Blackberry Ginger
- Salted Caramel
- Espresso Latte
- Chocolate Peanut Butter Fudge
This first batch is to test the flavor combinations and see what--if any--changes need to be made.A little bit of a Gelato back story: Gelato is an Italian creation I fell in love with a few years ago on my first trip to Europe: Rome, Italy. There were gelato shops EVERYWHERE. My favorite was by the Pantheon that had 150 flavors--> OMFG! Died and went to stratospheric-sugar-over-load-heaven. For those who are wondering the difference between gelato and ice cream, here's an easy comparison
Gelato is made of milk and sugar and flavors as well as some sort of stabilizing element.
Ice Cream is made of heavy cream and egg yolk in addition to sugar and flavors.
Ice cream legally (USA) has a minimum of 10 percent fat, gelato is made with milk as opposed to cream giving it nearly 1/2 the fat of ice cream. Gelato is also churned at a slower speed than ice cream making it denser --- about 35% percent air vs what could be up to 50% in ice cream. Flavors are also more intense in gelato because you don't have the fat coating your mouth like with ice cream, giving the flavors more of the spot light, not to mention the color!!
Both of these fun spun treats are delicious and relatively easy to make--as long as you have good recipes. (If anyone would like mine, sound off in the comments with your email and I'll be glad to send it on to you!) You also need the right equipment and fortunately it's not too expensive to buy at a bed bath and beyond or some other appliance place like that.
Now that you've seen what I've been salivating about, go out and get some of your own gelato or ice cream. My suggestions: use Yelp or another site like that to find good local shops that sell gelato. Places like that will usually make their own or have very fun and cool flavors to try.
<3 always LH