Gelato Messina

Gelato Messina

By
Nick Palumbo
Contains
78 recipes
Published by
Hardie Grant Books
ISBN
9781742705156
Photographer
Billy Law

Since opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best ice cream using only the freshest ingredients and to make everything from scratch. Gelato Messina take their gelato seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop window every day. Gelato Messina, the book, provides detailed instructions for creating the best possible gelato, with a comprehensive ‘basics’ section, covering core ingredients, balancing and composition, and equipment and method, which will radically change the way you think about making gelato. The recipes – which include instructions for both domestic and professional methods – feature gelatos made from traditional cream, yoghurt or dairy-free fruit bases, with flavours ranging from the more traditional – such as Fior di Latte, Salted Caramel, Pistachio, Chocolate and lemon – to the playful and innovative styles – such as Baklava; Elvis, the Fat Years; Rosso Antico and Marmalade; Apple Pie; Prosciutto e Melone; and Nacho Libre – that made this Sydney establishment so famous. Gelato Messina isn’t just different, it’s out of this world.

In this book

  1. How it began
  2. Basics
  3. Recipes
  4. White base
  5. Yoghurt base
  6. Egg base
  7. Nut base
  8. Chocolate base
  9. Fruit-based dairy
  10. Sorbets
  11. Infusions
  12. Alcohol base
  13. Messina madness

Recipes in Gelato Messina

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