Gelato or gelati??

Friday 10 April 2009 | Posted by Kishi | Gelato

Fresh Gelato

Fresh Gelato

 

I wish I had a gelato machine at home. Really feel like having one but not with artificial essence or chalky texture but something smooth that just melts in your mouth!

Now it’s a challenge, I can’t get eggs at home nor can I get that expensive gelato machine, so guess what I did???

I got some double cream (like the amul packs you get in the market).Put roughly 300 gms in a bowl add 30 gms of sugar and whip it as much as you can. I have some mangoes at home; the variety is called Banarasi-Langda.I peel two of them one I puree and the other I cut big chunks. I add both pulp and chunks to the cream and mix it with a spatula. The mangoes are first-class and have distinct taste, and are actually sweet so that helps out as I add a reduced amount of sugar (usually I would put around 100 gms).

I use a stainless-steel container and put the same concoction in the freezer. In about two hours it was rock-solid and I scooped it out beautify with some pomegranate and mango cubes to give both garnish and add on tart and sweet tang! And my home made dessert is ready. The fat in the cream and the whipping with sugar really helps me get the texture I was looking for dense yet light, smooth velvety…ummmmmmmmmm yummy! The more you whip the cream the less gritty it will be.

So enjoy the easiest way to make home made gelato. It’s no rocket science!

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