The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home
TO TRY ONE SPOONFUL OF CIAO BELLA’S GELATO OR SORBETTO IS TO BE INSTANTLY TRANSPORTED. \ When you think of the most delicious and fresh gelato and sorbetto in America, you are craving Ciao Bella. The premier gelato and sorbetto maker in the country may be known for using the world’s finest ingredients—Sicilian lemons, Valrhona chocolate, Louisiana pralines—but you don’t need to travel the globe to experience the bold flavors yourself. All you need is a handful of simple, fresh ingredients; a...
Search in google:
TO TRY ONE SPOONFUL OF CIAO BELLA’S GELATO OR SORBETTO IS TO BE INSTANTLY TRANSPORTED. When you think of the most delicious and fresh gelato and sorbetto in America, you are craving Ciao Bella. The premier gelato and sorbetto maker in the country may be known for using the world’s finest ingredients—Sicilian lemons, Valrhona chocolate, Louisiana pralines—but you don’t need to travel the globe to experience the bold flavors yourself. All you need is a handful of simple, fresh ingredients; a standard ice cream machine; and your imagination. The magic of this book is that once you learn how to make just one easy custard or simple syrup base, you can dream up an infinite number of flavors. In addition to being able to re-create Ciao Bella’s award-winning favorites, like Key Lime with Graham Cracker Gelato or Hazelnut Biscotti Gelato, you’ll be able to invent your own combinations and mix and match more than 100 unbelievably indulgent frozen desserts. From the PLAIN BASE: • Italian classics such as GIANDUJA and PISTACHIO • New American favorites like APPLE CARAMEL CRISP and PUMPKIN AND SPICE • Cutting-edge flavors like BOURBON BUTTER PECAN and ROSEMARY AND OLIVE OIL From the CHOCOLATE BASE: • Exotic options from around the world like CHOCOLATE CHAI and MEXICAN COFFEE • Kid-pleasers like CHOCOLATE S’MORES From the SIMPLE SYRUP: • Sorbets such as WATERMELON, COSMOPOLITAN, and PEAR WITH BALSAMIC SWIRL • Make-your-own granita combinations (no ice cream machine required!) like COFFEE/CINNAMON and RASPBERRY/SAUTERNES/HONEY A special section called “Amazing Endings” tops off this delicious volume, containing fun ideas for how to serve gelato and sorbetto as the pros do—or with a more personal creative touch. With hundreds of helpful tips, information on the best ingredients, and a list of sources, this gorgeously photographed book ensures that the best gelato and sorbetto you can imagine are just a churn away. NOW, WITH THE HELP OF CIAO BELLA co-owner F. W. Pearce and chef Danilo Zecchin, making gelato and sorbetto in your own kitchen couldn’t be easier. You’ll add an exclamation point to any meal with these tantalizing flavors: • HAZELNUT BISCOTTI • FIG AND PORT • APPLE CARAMEL CRISP • ROSE PETAL • GREEN TEA • POMEGRANATE CHAMPAGNE • PEACH AND HABANERO CHILE
The Ciao Bella Book of Gelato and Sorbetto\ Bold, Fresh Flavors to Make at Home \ \ By Danilo Zecchin \ Clarkson Potter\ Copyright © 2010 Danilo Zecchin\ All right reserved.\ ISBN: 9780307464989 \ \ \ Classic Chocolate Gelato \ \ Chocolate perfection, pure and simple. Ciao Bella Classic Chocolate Gelato is simply our deep Chocolate Base in its basic form; it stands alone in its sophisticated simplicity or can be used for infinite variations. Try experimenting with spice and different percentages of chocolate—milk chocolate for kids and dark and single-origin chocolates for chocolate connoisseurs. We recommend using a bittersweet chocolate with about 60% cacao for our chocolate recipes, but you could go up or down a bit according to your preference.\ \ makes enough for about 1 quart of gelato \ \ \ • 2 cups whole milk \ • 1 cup heavy cream \ • 1/2 cup unsweetened cocoa powder \ • 4 ounces bittersweet chocolate (about 60% cacao), finely chopped \ • 4 large egg yolks \ • 3/4 cup sugar \ In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F. Turn off the heat and whisk in the cocoa powder. Add the chopped chocolate, and stir or whisk until the chocolate is completely melted and the mixture is smooth.\ \ Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture, whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.\ \ Pour the mixture through a fine-mesh strainer into a clean bowl and cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.\ \ To make the gelato, pour the custard into the container of an ice cream machine and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving. \ \ Continues... \ \ \ \ Excerpted from The Ciao Bella Book of Gelato and Sorbetto by Danilo Zecchin Copyright © 2010 by Danilo Zecchin. Excerpted by permission.\ All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.\ Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site. \ \
