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Entries from Talk tagged with 'gelato'
What is the best way to serve gelato?
So it's like this. I work for a coffee shop, in which we also sell gelato. Trouble is, we've all been well trained at making coffee, NOT at making gelato. further trouble is, there's not really any material with which to train, meaning that we're usually doing it wrong in some way, shape, form or fashion.
Anyway! so it's like this. our gelato is often rather stiff--really, really hard. we've got two regular ice cream scoops, and this random flat shovel thingy. (like I said, we're all coffee people, not gelato people; none of us have been trained in the serving of gelato). So, is there any way to better serve gelato so that it's soft and creamy and delicous, rather than stiff and hard?
Great Gelato. Not Ice Cream. In the U.S. Where? Whose?
Ed's 12/27/07 citation of the Bent Spoon in Princeton (and well deserved) leads me to inquire if there are other quality sources of gelato in the US.
I'm talking about real gelato, made from fresh eggs, not emulsified bases.
Gelato Lab. Otto. Grom (imported from Italy). All in NYC. (I don't like Ciao Bello, sorry.) CapoGiro in Philadelphia. Any other contenders in the US?
And don't cite some restaurant that serves it as dessert (like Otto). I'm inquiring about true gelaterie that specialize in that divine concoction, as found at San Crispino (in Rome), Neri (Florence), Berthillon (okay, glace, in Paris).
We can now get pretty good coffee in America. It's time to start encouraging locally made gelato (and sorbets) as well.
[ Who knows, maybe after that we can aim for great cornetto or croissant, everywhere!]
Anyone have a good gelato recipe?
Before I went on vacation, I pureed and froze a ripe honeydew....now I'm looking for a gelato recipe that I can adapt for the honeydew. The puree is pretty watery. Any suggestions?
