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This week La Vita è Dolce celebrates the Italian Gelato, that special way of making and enjoying ice cream. Gelato, an irresistible chapter of Pasticceria of Italy, together with sorbetto and granita, is by now gastronomic heritage of the whole humanity. Recipes of gelato and sorbet are presented above in video by Francesco Elmi.

Here a recipe of Gelato and Sorbet as suggested by Fabbri.

Gelato al Pistacchio

Ingredients

Photo 1		Milk	1 lt
		Pistacchio paste (pure)	130 gr
		Sugar	50 gr
		Natural neutral powdered gelato base	50 gr
		(Photo 1)

Procedure

Put in a bowl the sugar together with the natural neutral powdered gelato base, add a part of milk (photo 2) and mix with a whisk to integrate the sugar and the powder (photo 3) afterwards, finish the mix by adding the remaining milk (photo 4).

Photo 2

Photo 3

Photo 4

Pasteurize at 85 °C. Add a part of the mixture to the pistacchio paste and blend with the whisk (photo 5). Finish by adding the remaining mixture bit by bit (photos 6 & 7).

Photo 5

Photo 6

Photo 7

Put everything in the ice cream maker (mantecatore) and finish (photos 8, 9 & 10).

Photo 8	Photo 10
Photo 9

Sorbetto al Limone

Ingredients

Photo 1		Lemon juice	350 gr
		Water	400 gr
		Sugar	380 gr
		Egg whites, whipped	40 gr
		Confectionary sugar	20 gr
		Lemon peel, grated	1
		(Photo 1)

Procedure

Put in a pan the water, lemon juice, sugar and lemon peel and mix together with a whisk (photos 2, 3 & 4).

Photo 2

Photo 3

Photo 4

Heat to 90° C to pasteurize (photo 5).
Put the mixture in the ice cream maker (mantecatore) and mix for 5 minutes (photo 6).
Whip the egg whites together with the sugar untill soft peaks form (photo 7) and add them to the rest of the mix in the ice cream maker (mantecatore) just a bit before the sorbetto is finished (photo 8).

Photo 5	Photo 8
Photo 6
Photo 7

Recipes Editor and La Vita è Dolce Worldwide Tour Coordinator: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC