Gelato & Sorbetto: Flavorful Desserts to Make at Home
Forget ice cream. Impress your dinner guests with unique flavors, and indulge in fabulous recipes and luxurious desserts that you can make at home with The Art of Making Gelato. Discover where this incredible frozen dessert originated, and the techniques and tools that you need to make this delicious treat at home. Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from fruit juice or flavored water and simple syrup. They're churned like ice cream to give them a soft and snowy texture. Join Chef and Gelato afficianado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, vanilla and strawberry to Torta della Mimosa, Bombolone, Biscoff, and Aceero - even Avocado gelato!
FRANCESCO REALMUTTO and SALVATORE POTESTIO met each other working as cutters in the diamond district of New York City. Lamenting that they could not get gelato as they remembered it from Italy, they left their jobs and traveled from Sicily to Venice, searching for the best artisans of gelato, who shared with them the secrets of their fascinating craft. Returning to the Big Apple, they opened their first gelateria, L'Arte del Gelato, in 2005 in the renowned Chelsea Market. After a little more than a year, they opened a second place in the West Village. A third location was established on the plaza of the venerable Lincoln Center, and in Spring 2013, they opened another location on the High Line. They are now a favorite destination for lovers of gelato and sorbeto in NYC.