Tag: ice

The best ice cream shops in Rome that you absolutely must try – Italian cuisine reinvented by Gordon Ramsay


Since Dario Rossi opened Greed in Rome, in the Monteverde area, there are no longer any excuses: you have to try his ice cream! His shop in Frascati is always open and perhaps for those who live in southern Rome it remains the easiest to reach, but in any case Dario Rossi’s “cultivated ice cream” is worth the detour. Dario Rossi in his laboratory plays, in fact, to enhance the ingredients as much as possible from the territory and even better if from the family garden. There is no shortage of exceptions, such as Calabrian Bergamot, of which Dario is an ambassador. Attentive to intolerances and the environment, Dario also cares about the figure: to produce his very light ice cream he uses a percentage of sugars that does not exceed 10%. However, if you then give in to the temptation to eat ice cream in the kitchen, let’s say that Dario can turn a blind eye!

Geppy Sferra Gelato d’Essai

Geppy Sferra’s arthouse ice cream.

Two sales points for Geppy Sferra arthouse ice cream, one in Colli Aniene and the other in Tor de’ Schiavi. Both on the outskirts, because it is here that this master ice cream maker has chosen to bring the culture of this food. Also passing through schools, where Geppy and her team love to teach the art of ice cream. Excellent raw materials and the good habit of the so-called carpe diem: appointment on Saturday to taste the flavor of the week, a way to enhance the freshly creamed flavours, as well as to try something new, moving away from those 2-3 favorite flavors that are he tends to always order. Another recent proposal by Geppy Sferra, almost a provocation, is the ice cream-based aperitif, accompanied by ice cream on bruschetta.

Gracchi ice cream shop

The store in via dei Gracchi was the first for Alberto Manassei.

There are three sales points for this brand which set out from Prati to conquer Piazza Bologna, as well as the historic centre, with a shop in Via di Ripetta. The soul of Gelateria dei Gracchi is Alberto Manassei, who has already celebrated 20 years of activity (but also 40, if we consider the first steps in the art of ice cream making taken in his Sardinia). Famous in particular for its pistachio flavour, Gracchi is a natural ice cream that has made the history of craftsmanship in Rome. The basic philosophy is «following the seasons and the biological cycle of the raw materials, all Italian and zero kilometer.

Recipe Rice cakes and amaretto ice cream, the recipe – Italian cuisine reinvented by Gordon Ramsay

Recipe Rice cakes and amaretto ice cream, the recipe


The recipe for rice cakes and amaretto ice cream is our reinterpretation of the rice cake typical of Emilian cuisine, a dessert that is not too sweet, simple, but substantial. The recipe has peasant origins and its diffusion in Emily it happened thanks to weedersthe women who went to collect the rice in the areas of Vercelli, which were often paid with part of the harvest.

In this preparation, we served a ice creammacaroon to accompany a mignon version of the cake that we enriched with almonds and cedar.

Also find out how to accompany it traditional rice cake with an amaretto liqueur and the rice cake recipe prepared as a Sweet risotto with custard.

Fried ice cream: but how is it prepared? Follow our recipes – Italian Cuisine

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The fried ice cream, the recipe that par excellence represents the contrasts between textures, consistencies and temperatures. A crunchy and hot batter that contains a soft and very fresh scoop of ice cream. An ice cream to eat with a knife and fork, typical of Chinese restaurants. But why not try making it at home too? It is not as difficult as it seems, quite the opposite! The secret? Prepare the scoops of ice cream in advance and freeze them separately. It is very important that they are very cold at the time of frying: they must absolutely not melt. But let's move on to the practical side!

Chinese-style fried ice cream
The classic batter ball that we are used to seeing (and eating) in Chinese restaurants.
You will need to get: 400 g of cream or fiordilatte ice cream – 180 g of flour – 70 g of potato starch – 40 g of icing sugar – 1 egg – 1/2 teaspoon of vanilla yeast for desserts – peanut oil
191374 "src =" https://www.salepepe.it/files/2021/09/gelato-fritto-@salepepe-1.jpg "width =" 210 "style =" float: left;1. First step: the batter. Sift the flour, starch, icing sugar and baking powder into a large bowl. Add 200 ml of ice water flush and mix with a whisk. Then mix the egg too. Cover the bowl with plastic wrap and do rest in the fridge for 2-3 hours.
2. Now let the ice cream soften slightly at room temperature and make it 8 balls with the portioner. Arrange them on a tray lined with baking paper and put them back in the freezer for at least 2 hours.
3. Subsequently dip 1 ball into the batter at a time prepared and put them back in the freezer for 1 hour. Be patient, you will have to repeat the step… Pass the ice cream balls in the batter two more times and each time put them in the freezer for 1 hour.
4. Then, heat plenty of oil in a pan and dip 2 balls of mixed ice cream at a time. Drain them after 30 seconds with a slotted spoon on a tray lined with absorbent paper for fried food. Fry the other 6 balls with the same procedure. Sprinkle them, to taste, with powdered sugar and unsweetened cocoa powder, serve and enjoy!

Fried ice cream with spiced pears
191389 "src =" https://www.salepepe.it/files/2021/09/gelato-fritto-@salepepe-2.jpg "width =" 210 "style =" float: left;For the batter:
300 g of flour – 4 tablespoons of oil – 1 tablespoon of sugar – 2 egg yolks – 4 egg whites – 1/4 liter of sweet white wine – raspberry brandy
For the filling and side dish: 500 g raspberry ice cream – 2 Williams pears – 2 cloves – 1 level teaspoon of cinnamon powder – 1 tablespoon of honey – lemon juice – lard for frying
1. Start with the ice cream: form ice cream balls with the portioner and place them on a baking sheet covered with parchment paper and let them harden in the freezer for at least 2-3 hours.
2. Meanwhile, prepare the batter: sift the flour with the wine, oil, sugar and egg yolks until the mixture is homogeneous and smooth. To give an aromatic touch, add a few drops of raspberry brandy and finally add the whipped egg whites until stiff. Mix everything very gently using a spatula and lifting the mixture from the bottom up to avoid removing the egg whites.
3. Now peel the pears and cut them into small pieces. Season them in a pan with the cloves, cinnamon and a squeeze of lemon juice. Cook half-covered on sweet flame: do not melt the pear, it will have to soften slightly and flavor properly. After a few minutes turn off the heat and add the honey.
4. Remove the scoops of ice cream from the freezer and dip them into the batter, fry them quickly in boiling lard.
5. Serve and serve with the pear compote.

Obviously, for those with a sweet tooth, we also recommend frying ice creams of different flavors … Imagine a scoop of fried chocolate ice cream … or pistachio! What a pleasure!

October 2021
Giulia Ferrari

Posted on 10/16/2021

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