As it grows in popularity, gelato ice cream shops are starting to crop up everywhere. Those unfamiliar with the treat are often enticed by the description of both the ingredients and the taste. Originating in Italy, this concoction comes in a variety of different flavors, including some with fruit puree. In the United States, the name is often synonymous with another traditional cold, sweet treat, but there are some real differences between the two.
History
It's hard to believe the Ancient Romans and Egyptians were some of the first to enjoy gelato ice cream. It started out as now and was preserved underground. From there, a Florentine architect was given official credit for the discovery with Catherine de' Medici having brought the treat over to France. At this time, it was considered real innovation to be able to keep the dessert cold. Unfortunately, it would not be until the 1920's and 30's that majority of people in Italy were able to experience the taste.
Ingredients
In its basic form, gelato ice cream is made up of milk, cream, different sugars and some type of flavoring. Nut or fruit purees are used with custard-based versions using egg yolks and non-fat milk. While today the egg yolk is used less often, it is still an integral ingredient for those that use more traditional methods. Compared to some of the other similar products in the United States, this special blend contains more sugar and less air. Most would agree that the texture is much softer. When no milk or soymilk is used, the treat is called sorbetto.
How It's Made
Much like traditional frozen treats, gelato ice cream begins with a hot process. The sugars need to dissolve in order to get the texture just right. From there, a pasteurizing process begins, and then different recipes and different flavors begin to take shape. Different techniques are used to create different tastes. It is only semi-frozen and therefore tends to melt faster than similar desserts.
Once the gelato ice cream is ready, it is served to customers or guests. Instead of using a metal scoop, the texture is usually soft making it easy to use something like a spatula. It is possible to shape and mold the dessert, and it isn't unusual to find something like a cookie, a biscuit or even a small waffle sticking out of the top.
Regardless of its name, what it includes, or how it is made, if you have not had an opportunity to try out this delectable dessert, make it a point to seek out a local shop in your area. Don't just assume that it is just another version of a frozen treat. This is something you must try out to truly understand the difference.
History
It's hard to believe the Ancient Romans and Egyptians were some of the first to enjoy gelato ice cream. It started out as now and was preserved underground. From there, a Florentine architect was given official credit for the discovery with Catherine de' Medici having brought the treat over to France. At this time, it was considered real innovation to be able to keep the dessert cold. Unfortunately, it would not be until the 1920's and 30's that majority of people in Italy were able to experience the taste.
Ingredients
In its basic form, gelato ice cream is made up of milk, cream, different sugars and some type of flavoring. Nut or fruit purees are used with custard-based versions using egg yolks and non-fat milk. While today the egg yolk is used less often, it is still an integral ingredient for those that use more traditional methods. Compared to some of the other similar products in the United States, this special blend contains more sugar and less air. Most would agree that the texture is much softer. When no milk or soymilk is used, the treat is called sorbetto.
How It's Made
Much like traditional frozen treats, gelato ice cream begins with a hot process. The sugars need to dissolve in order to get the texture just right. From there, a pasteurizing process begins, and then different recipes and different flavors begin to take shape. Different techniques are used to create different tastes. It is only semi-frozen and therefore tends to melt faster than similar desserts.
Once the gelato ice cream is ready, it is served to customers or guests. Instead of using a metal scoop, the texture is usually soft making it easy to use something like a spatula. It is possible to shape and mold the dessert, and it isn't unusual to find something like a cookie, a biscuit or even a small waffle sticking out of the top.
Regardless of its name, what it includes, or how it is made, if you have not had an opportunity to try out this delectable dessert, make it a point to seek out a local shop in your area. Don't just assume that it is just another version of a frozen treat. This is something you must try out to truly understand the difference.
No comments:
Post a Comment