Is there such a thing as too much gelato?
The week began with the promise of a weeklong sugar rush. So many flavors, so little time.
Starting the week with the science and math of gelato and ending it with our own unique flavors, all of us are ready for a little break from gelato. The only problem is that the serving case is still full!
Let’s see. Chef John introduced us to the primary formulas and showed us how we could spin off many flavors from these- a cream base, swirled in flavors, infused flavors, a fruit cream, syrups, chocolate, and sorbetto.
Let’s make a list – first Chef John’s demos:
- Three different hazelnut – light roast, dark roast and Piemonte
- Two pistachio: one smooth with paste and one savory using ground nuts.
- Two Fior di latte (cream), plain and with strawberry coulis swiped in.
- Pina Colada (fior di latte base with coconut and a pineapple and rum syrup swipe)
- Blood Orange
- Chocolate Syrup
- PBJ (Grape gelato with a peanut butter swipe)
- Melon Sorbetto
- Lemon Sorbetto
- Chocolate Sorbetto
- Mint with chocolate chips
- Orange Prosecco sorbetto
- Parmigiano gelato
- Sweet Corn gelato
- Dark Chocolate
- Red Wine
And then all of the students had to come up with our own flavors. I played it a bit safe and made a blood orange gelato infused with vanilla and rose petals. It was pretty yummy. Some of the other students’ flavors were quite unique and some more traditional:
- Ginger and vanilla
- Roasted Black olive
- Porcini mushroom and port wine
- Banana with a chocolate swipe
- Scotch infused
- Buttered Toast
- Strawberry and Peperocino
- Caramel with salted caramel swirl
- Chocolate Mint
It was a fun week and now I’m going to see about getting a gelato machine when I return home :0