What are the secrets to making delicious, authentic gelato?
There are two sides to making gelato: the artisanal side and the technical side. The artisanal side involves finding the right ingredients, while the technical side involves finding the balance between those ingredients. With gelato, it’s all about texture because the texture delivers the flavor. A smooth, creamy texture will deliver the flavor more effectively in one bite than a texture that is icier because the ice crystals actually disperse the flavor throughout multiple bites. You need to know how to tweak your recipe according to the fruit you use. For example, we once made gelato with strawberries that were water-logged. We had to adjust the amount of water and sugar that we used to make up for the make-up of the berries. Knowing what needs to be adjusted helps bring out the real flavor of the fruit. What is your favorite flavor of gelato? That really depends on what’s in season. Right now, we have a Champagne Mango Gelato and a Sicilian Blood Orange Gelato that are amazing. In M
