Gelato is not simply the Italian word for ice cream. 'A good gelato should be rich in flavour but you shouldnesquo;t feel full even after younsquo;ve eaten a pint of it. Trust me!' So says Adriano di Petrillo, or Dri Dri, owner of Dri Dri, the artisan gelateria. Authentic Italian gelato is made with milk rather than cream, so itusquo;s much lighter and significantly lower in fat. Gelato is made by a process called osquo;mantecazione,osquo; where it is frozen and churned very slowly so it doesn squo;t absorb too much air. This achieves a creamy texture without the fat. Gelato is surprisingly easy to make at home with a domestic ice cream maker. Try Adrianoysquo;s simple recipes for Vanilla, Coffee, Bitter Chocolate, Cookies and Cream, and Tiramisigrave;. Also included are recipes for fresh and fruity sorbets and granitas, including Green Apple and Mixed Berries.
Suggestions for delicious ways to serve your creations include Bitter Chocolate Gelato with Cherry Compote; Lemon Gelato with Brioche; and Almond Gelato drowned with hot espresso. Ideas for gelatobased drinks include Italian classics such as a Rossini (strawberry sorbet with Prosecco) and Sgroppino (lemon gelato blended with vodka or Prosecco).
