Jemma Porter - Gelato & Sorbet: 50 Simple, Refreshing & Sophisticated Recipes with Low-Calorie Versions

Gelato & Sorbet

50 Simple, Refreshing & Sophisticated Recipes with Low-Calorie Versions

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G elatos and sorbets are a welcome addition to any meal. They are used not only as a dessert but also as a break in between courses to cleanse the palate for the next meal. Children can enjoy these treats during the summer and by adults in a full course meal.

Nothing is quite as comforting as a refreshing serving of gelato or sorbet. These delicious sweets are versatile. They can be as versatile as a dessert, a snack or course to cleanse the palate. Plus, these recipes are even more special because they can be prepared right at the comfort of your own home and kitchen.

This book will share with you 50 recipes to help your prepare gelatos and recipes that match all your tastes and preferences. Out of the 50, there is a total of 10 recipes that are low calories. This means you can still enjoy these sweet treats without the guilt of breaking your diet.

Inside you will learn about:

• 20 gelato recipes
• 5 low-calorie gelato recipes
• 20 sorbet recipes
• 5 low-calorie sorbet recipes

Start cooking these recipes and have the most delicious Korean dishes to enjoy the richness of Korean culinary culture!

I n this chapter, you will learn the recipes for:

• Chocolate
• Hazelnut
• Gelato in a Straw
• Fresh berry
• Dulce de Leche
• Coffee
• Strawberry
• Make Your Own
• Cashew
• Gelato Baguettes
• Mascarpone
• Cinnamon
• Basil
• Dark Chocolate
• Orange
• Pistachio
• Coconut
• Gelato Sandwich
• Ricotta
• Pumpkin

S ervings: 4

Ingredients:

• 3 cups of milk
• cup of sugar
• cup of cocoa
• 2 tbsp cornflour

Instructions:

1. In a bowl, put in and mix the cocoa, milk, sugar and cornflour
2. In a pan, bring to boil over medium heat the remaining milk
3. Pour the milk over the chocolate mixture and mix till well combined
4. Bring back the chocolate mixture into the pan and heat while constantly stirring over low heat for 10 minutes
5. Put the mixture inside a container with cover and refrigerate for 3 hours
6. Put the mixture in an ice cream maker , freeze till firm
7. Serve

S ervings: 4

Ingredients:

• 1 cup of hazelnut
• 1/3 cup of heavy cream
• 2 cups of whole milk
• cup of sugar
• 4 egg, yolks
• Salt

1. Instructions:
2. In a pan, toast the hazelnut and peel
3. Cool the hazelnut
4. Pulse the hazelnuts, sugar and a pinch of salt in a food processor until chopped
5. In a large saucepan, put in the cream and milk over medium heat
6. Stir constantly using wooden spoon
7. Remove the mixture from the heat and set aside for 1 hour
8. Transfer the mixtures together in a large bowl
9. In an electric mixer, beat the egg yolks and sugar for 3 minutes
10. Beat in the milk mixture and transfer to a large pan
11. Cook custard over low heat while constantly stirring using the wooden spoon
12. Put the custard in a large bowl and cover then refrigerate
13. Freeze in an ice cream maker
14. Transfer to a container and freeze until firm
15. Serve

S ervings: 4

Ingredients:

• cup of coffee
• 4 cups of ice, crushed
• cup of chocolate covered coffee beans
• 2 cups of hazelnut gelato (refer to hazelnut gelato)

Hazelnut Gelato recipe

• 1 cup of hazelnuts
• 1/3 cup of heavy cream
• 2 cups of whole milk
• cup of sugar
• 4 egg, yolks
• Salt

Instructions:

1. Put all the ingredients in a blender and process until smooth
2. Put into a glass and sprinkle with chocolate covered coffee beans
3. Serve
4. For the hazelnut gelato recipe, refer to number 2

S erving: 4

Ingredients:

• 1 cups of berry
• 2 cups of whole milk
• cup of heavy cream
• cup of sugar
• 1 tbsp lemon juice
• 4 egg, yolks
• tsp vanilla extract
• tsp salt

Instructions:

1. In a food processor, put in the berries and lemon juice to make a berry mixture
2. Transfer the mixture to a bowl
3. In a pan over medium heat, put in the milk and cream until tiny bubbles appear
4. In an electric mixer, put the egg yolks and sugar and process for 2 minutes
5. Whisk 4 cups of milk mixture into the egg yolk mixture
6. Put the remaining milk mixture in a large pan and add the yolk mixture over low hear
7. Stir constantly using a wooden spoon for 4 minutes
8. In a large bowl with cover, mix all the mixtures and refrigerate overnight
9. Put the mixture in the ice cream maker and freeze till firm
10. Serve

S ervings: 4

Ingredients:

• cup of sugar, brown
• 5 cups of heavy cream
• cup of water
• 2 egg, yolks
• 1 can condense milk
• 1 tbsp vanilla
• 1/8 tsp salt

Instructions:

1. Heat the oven to 425 degrees
2. Pour the condensed milk into a baking dish and cover with foil
3. Place the baking dish in a larger pan and fill with enough water
4. Bake for 2 hours till caramelized
5. Mix together the water and sugar in a pan over medium heat
6. Reduce heat and simmer while constantly stirring using a wooden spoon until sugar its dissolved
7. Remove from the heat and cool
8. Using a metal bowl over a pot of simmering water, put in the egg yolks and the sugar mixture
9. Stir constantly until mixture is thick