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Gelato con le more

blackberryGelato con le more: Tra la fine di agosto e i primi di settembre a Ponza, si possono raccogliere tante more, sono cosi’ dolci e saporite che il gelato con le more e’ uno dei modi per godere il sapore irresistibile di questo frutto.

Ingredienti: per 4 – 6

  • 2 tazze (500 g ) more fresche, lavate
  • 2 tazze (125 g ciascuna) di zucchero
  • 1 tuorlo d’uovo medio
  • 2 tazze (125 ml ciascuna) di latte
  • 2 tazze (125 ml ciascuna) di panna da montare
  • 1 cucchiaio Succo di limone
  • 1/2 cucchiaino di vaniglia
  • foglie di menta (per guarnire)
  1. Mischiare le more con 1 tazza da 125 g di zucchero nel pentolino.
  2. Portare a bollore a fuoco lento, far sciogliere lo zucchero, intanto anche il grappolo della mora si disfa. Raffreddare leggermente. Frullare il tutto fino a fare una purea.
  3. Premere la purea attraverso un setaccio fine per rimuovere i semi. Eliminare i semi. Mettere da parte la purea.
  4. Mescolare il tuorlo d’uovo, con lo zucchero restante (125 g), 1 tazza di latte (125 ml), 1 tazza di panna (125 ml) in una piccola casseruola.
  5. Cuocere a fuoco basso, mescolando continuamente, fino a quando la miscela arriva a bollore e si addensa un po’ (circa 5 min).
  6. Sbattere il restante latte e la panna, il succo di limone e la vaniglia ed amalgamare. In un frullatore versare tutto e mixare.
  7. Raffreddare il composto per 1-2 ore in freezer oppure in frigo tutta la notte.
  8. Versare il composto freddo nella gelatiera elettrica e proseguire secondo le indicazioni del produttore (dura circa 25 minuti se si usa una gelatiera elettrica).

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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