Italian Chocolate Gelato

The chorus of the song from the 80s, presented by the Tuscan Pupo, still occasionally plays in the ear

“Gelato al cioccolato

dolce e un po' salato

tu gelato al cioccolato

un bacio al cioccolato

io te l'ho rubato……..”

"Chocolate ice cream

sweet and a little 'salty

you chocolate ice cream

a chocolate kiss

I've stolen from you ........

CHOCOLATE GELATO 

100 gr. dark chocolate

1 egg

200 gr. sugar

250 gr.  whipping cream

250 gr. milk

Half a vanilla bean

Melt the chocolate in a double boiler with a little milk, flavor with vanilla.

Leave to  cool.

Beat the egg with the sugar, dilute with milk, cream and melted chocolate.

Prepare the gelato.

Happy Holidays Dessert

Panettone Ripieno

Panettone

Vanilla Gelato

Dark chocolate

Remove the paper wrappers from the panettone and cut the base off(1 cm.). Mel the chocolate in a double boiler. Carefully scoop out the insides of the panettone without puncturing it, and then fill it with the vanilla gelato or stracciatella gelato (vanilla with dark chocolate chips). Replace the base carefully .To fix it precisely you can use some melted chocolate.But it back in its plastic bag and chill the filled panettone for an hour or more.

Remove the panettone from the refrigerator and slice it. Decorate at your pleasures or serve with some nice sweet sauce.
The scooped out panettone will be nice with coffee the next day, or even the day after: Panettone keeps very well.

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Vanilla Gelato                                                      

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Vanilla Gelato

It’s white and cold ,it looks like the snow . Italian Vanilla Gelato is perfect for Holidays.

Serve it with amarene ( bitter cherries),melted chocolate or chocolate flakes .

Let’s have some in the freezer ready to prepare a stuffed Panettone.

GELATO ALLA VANIGLIA

FIORDILATTE

200g cream

450g milk

175g sugar

8 g vanilla powder

Mix all the ingredients,after having dissolved the sugar in the cold milk and prepare the ice-cream.

Suggestion : serve it with a fruit salad or pour on it old traditional balsamic vinegar or some “Amarene”

For amarene have a look at here

Gelato an Italian Dessert

Gelato time, gelato time ! It’s hot and we prepare our gelatos with melon , vanilla, chocolate, stracciatella, water melon. Let’s mix the ingredients. Half an hour in the gelato machine and…a scoop of gelato !

Who really invented gelato ? Most stories credit gelato to Bernardo Buontalenti, a native of Florence, who delighted the court of Caterina dei Medici with his creation. Italians are certainly credited with introducing gelato to the rest of Europe; with Sicilian born Francesco Procopio dei Coltelli who opened in Paris in 1686 a café named after himself called “Café Procope”.
In Italy , the art of traditional gelato making has been passed on from father to son, improved and perfected right up to the 20th century, when many gelato makers began to emigrate, taking their know-how to the rest of Europe.
Good quality gelato combines high quality ingredients with milk and cream.Hundreds of different flavors of gelato with fruit,chocolate, nuts have been realized .Oh, not to forget : North American style ice creams contain more butterfat and air than gelato.

Melone al Gelato

1 melon
175g sugar
1 lemon
200g cream
4 mint leaves

Cut the top off the melon, remove the pulp and place the melon in the fridge. Pour the lemon juice onto the melon pulp and whisk together with the sugar and the cream. Pour into the ice-cream freezer for about 30 minutes.
Fill the melon with this ice-cream and put the top back on. Decorate with mint leaves.

Limoni Ripieni

4 lemons
200g sugar
250g milk
250g cream

Cut the tops off the lemons, squeeze out the juice, remove the insides and place the lemons in the fridge. Beat the lemon juice with the sugar, add the milk and the cream. Pour into the ice-cream freezer for about 30 minutes. Fill the lemons with the ice-cream and serve.