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Couldn't resist posting this picture I took in Sorrento, Napoli. A popular gelateria called "Primavera" had this picture on top of their Dark Chocolate Vanilla and Caramel. Sex indeed sells. Heard somebody say in Napoli, “Gelato is not ice cream". Time for some research and hands on experiment righto?One thing I experience in Gelato is the better, sharper flavour and texture persisting as it makes it way down the throat unlike the icecreams. If you disagree, i bet you were stoned and listening to Floyd while binging on the Ice cream. (on a lighter note)
For the misinformed, Gelato has nothing to do with Gelatin which chases away vegetarians. Gelato just means 'Frozen' in Italian. American tradition of Ice cream depends on Cream, whereas the French on the Egg Custard, But the Italian Gelato is Milk based making it lighter in term of Fat, but denser as it has less Air (Also referred to as 'Overruns').
Let's dissect why Gelato is Gelato and Not Ice Cream.....Gelato is made with Whole Milk. Whole / Skim milk contains less fat and hence Gelato's fat content tends to be much lower that Cream based Ice creams. Gelato machine churns at a rate much slower than an Ice cream machine and hence the less Overrun. Less air means a dense, creamier texture though it has lesser fat (no use of cream). Gelato's have to be made in smaller quantities as storing them in freezers for longer time changes their texture. It is the semi frozen consistency that Gelato experience. Gelato's dense nature needs them to be stored at a higher temperature than ice cream as it's dense texture requires a serving temperature that preserves the firmness without letting it become very hard. They are stored in special freezing trays ranging from -12 to -14 deg C instead of -25 deg C.
Wouldn't it be interesting to check out how the Gelato vendors in Bangalore get it done? Hope you do it the next time.
It's afternoon and I want some spicy food. May be some Dosa and Chutney.. You don't get it here where I live. That's a tragedy isn't it?. But it does not stop me from writing about Dosa soon. Till then.. Ciao.
I have to start with "Hey Good Lookin, Wot's Cookin?" .. or I won't be true to my personality and won't be respecting yours!
ReplyDeleteI personally prefer gelato's over icecream. I think it has a much enhanced flavor and somehow feels much liggter and healthier.
Had done all the research about air and cream in MBA school for Ben and Jerry's icecream. Venk, when you go back, can you also look into our desi special of Natural's. I don't believe they even know of the concept of air. Last I had some, it tasted fab in the store, but the "family pack" that I brought home sucked leaving a greasy mouth. :(
Keep rolling...good work...
Very surprised to hear the word 'healthier' from you. Well..
ReplyDeleteThnx for the insight bout desi special of Natural's. I guess we can also include Mumbai specials like Gokul in that league.
Let's call them DESHCREAMS. As you had rightly pointed out they can give some of the best brands around the world a run for their money if only represented rightly. But I do not complain. I guess that's what makes them special. Regarding Air, they might have very less overrun. Air gets in place the moment Churning starts and I guess U have to churn to keep ice crystals as small as possible. A slow churn ensures minimal air and a dense flavour like the Gelato. (exception being Kulfi which has no air)
Ben and Jerry - Started by ex hippies, there was a lot of fascination till Unilever donned the bandanna. I love the different 'tuiles' they have for the icecreams. (tuiles is an interesting area to mess with for too much excitement can mess them badly)