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HOW TO MAKE GELATO Makes about 1 litre Ingredients 650ml whole milk 120ml double cream 180g unrefined sugar 45g skimmed milk powder 1 teaspoon cornflour Place the milk and cream in a saucepan over a medium heat. While it’s warming, place the sugar, skimmed milk powder and cornflour in a measuring jug and mix well. Image of milk and cream in a saucepan Using a probe thermometer, measure the temperature of the milk and cream. When it reaches 40ºC, add the dry ingredients. Whisk together and stir continuously with a spatula until it reaches 85ºC. Fill the sink with ice and cold water to create an ice bath. Plunge the saucepan into the ice bath and stir occasionally. You need to bring the temperature down to 10ºC within 30 minutes. When the mix is cooled, place in a sealed container and refrigerate for at least 4 hours, but preferably overnight. You’re now ready to churn it into gelato. Start by passing it through a fine sieve. Image of milk and cream mixture being strained though a fine sieve into a measuring jug Blitz with a hand blender. Pour into your ice cream machine and churn until frozen. Image of cream and milk in ice cream maker being blended into gelato Scoop your freshly churned gelato into a container and cover with greaseproof paper and a tight fitting lid. Place in the freezer and consume within one month. Image of a tub of gelato and a small bowl with scoops of gelato in it The great thing about Fior di Latte is that it serves as the base for many other flavours. For example, to make a classic vanilla, simply infuse a vanilla pod in your mix while pasteurising on the hob, and sieve it out at stage six. The same can be done with mint leaves, then just throw some chocolate chips in towards the end of the churn and you’ve got yourself a refreshing mint, choc chip gelato!