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QUICK & DECADENT Gelato Recipes via [rubbahslippahsinitaly.blogspot.com and chicagosane.blogspot.com]

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Dolce: goat milk and double chocolate gelato

Gelato season is upon us

via [thekosherfoodies.com]

If you really like chocolate and gelato, make this.

And if you like chocolate, you should make her Outrageous Brownies, which we’ve made a pareve version of a bunch of times (but they were pre-blog, so unfortunately we didn’t take photos… next time!)

Where were we? Oh, yes. Chocolate gelato. You should probably serve it with something not as chocolatey, like a fruity syrup or whipped cream.

Ingredients:

Directions:

  1. Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
  2. Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don’t allow the mixture to boil!
  3. Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
  4. Pour the custard into the bowl of an ice cream maker and process according to the manufacturer’s directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

Kiwi-Macadamia nut gelato

Kiwi   macadamia nut gelato

1 1/2 cups whole milk

1/2 cup heavy cream

2 large, whole eggs

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

3 large, ripe kiwi

1/3 cup macadamia nuts, diced

1. Halve the kiwi fruit and scoop out the flesh into a small bowl. Smash to a pulp with a wooden spoon. Turn into a strainer over a bowl to drain and place in the refrigerator.

2. Heat the milk and heavy cream in a heavy saucepot until tiny bubbles form around the edge. Do not let come to a boil!

3. Meanwhile, whisk the eggs together with the sugar until light in color. Temper the egg mixture by slowly whisking in the hot milk in a thin, steady stream. Strain the egg/milk liquid into a clean saucepot and cook over very low heat, stirring frequently, until it coats the back of a spoon. Do not allow to overcook as the eggs will curdle.

4. Pour into a glass bowl and allow to cool completely, stirring occasionally to avoid a skin from forming on the top. Cover with plastic wrap and refrigerate until very cold.

5. Churn the mixture according to the manufacturer’s instructions until firm. Scoop into a large bowl and fold in the kiwi pulp and macnuts. Transfer gelato to a container and freeze until desired consistency.

Carrot gelato: It’s the bombe!

I liked the flavor result of this second recipe attempt. In the first, grated carrots were steeped in hot milk and the gelato didn’t taste enough of carrots. The color was also entirely different, more of a saffron yellow since I used eggs which were meant for making egg pasta. The gingerbread cake recipe comes from Joyofbaking.com which I followed to the letter except to leave out the lemon zest. A 15×10-inch baking sheet was perfect for obtaining a layer from which I cut out 3-inch discs. As for the italian meringue, I used this recipe, the same one that I made for the roasted peaches dessert *. Of course all this fuss for “exploding carrots” is superfluous. Spherical shapes or no, a couple of scoops topped with finely chopped candied ginger works just as well. And a slice of gingerbread cake gives you something to sink your two front teeth into.

CARROT GELATO (makes about 1½ pints)

1½ cups whole milk

3/4 cup fresh carrot juice

2 large eggs

3/4 cup granulated sugar

1 teaspoon rice flour

pinch of salt

1-2 tablespoons acacia or orange flower honey (opt.)

Heat the milk and carrot juice in a saucepan until tiny bubbles form around the edge. In the meantime, whisk the eggs, sugar, rice flour, and salt in a separate bowl until light in color.

Temper the beaten eggs by whisking in a small amount of the heated milk/carrot liquid, a little at a time, until all is incorporated. Strain this mixture back into a clean saucepan and cook, stirring constantly, over very low heat until the carrot cream has thickened and coats the back of a spoon.

Remove from heat and pour into a heavy glass bowl. Taste to check for sweetness and stir in the honey if necessary. Allow to cool, then refrigerate for several hours or overnite until the carrot cream is completely cold. Churn according to manufacturer’s instructions for your icecream/gelato machine.

Coffee and donuts.. gelato

Donuts in Italy, but we call ’em ciambella (ch’yahm-BEH-lah). Same smell…

1 1/2 cups whole milk

1/2 cup heavy cream

1 heaping tablespoon finely ground espresso coffee, or 1 – 2 tablespoons regular coffee

(you can adjust more or less, the intensity of coffee flavor to your liking)

2 large, whole eggs

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 donuts, broken into small pieces with 1 cup reserved for topping

a knob of butter

1 – 2 tablespoons brown sugar

1. Combine the milk with the heavy cream and heat in a heavy saucepot until tiny bubbles form around the edge; do not let it come to a boil! Stir in the coffee grounds and allow to steep for 10 minutes. Add the vanilla extract.

2. Whisk the eggs and sugar together until light in color. When the milk is ready, temper the egg mixture by slowly whisking in the hot milk. Pour this egg/coffee milk through a strainer lined with cheesecloth and return to a clean saucepot. Cook over very low heat, stirring frequently, until it coats the back of a spoon. Do not overcook as the eggs will curdle.

3. Pour into a glass bowl and allow to cool completely, stirring occasionally to avoid a skin from forming on the top. Cover with plastic wrap and refrigerate until very cold.

4. Prepare the donut topping: Melt a bit of butter in a nonstick pan, add the reserved donut crumbs and a generous sprinkle of brown sugar. Stir and saute until the crumbs are golden and caramelized into crunchy bits. Cool and set aside.

5. Pour the chilled coffee custard into the gelato machine. Churn according to manufacturer’s instructions, adding the uncooked broken donut crumbs just before gelato is done. Transfer to a container, sprinkle with donut topping and freeze until set.

1 1/2 cups whole milk

1/2 cup heavy cream

1 heaping tablespoon finely ground espresso coffee, or 1 – 2 tablespoons regular coffee

(you can adjust more or less, the intensity of coffee flavor to your liking)

2 large, whole eggs

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 donuts, broken into small pieces with 1 cup reserved for topping

a knob of butter

1 – 2 tablespoons brown sugar

1. Combine the milk with the heavy cream and heat in a heavy saucepot until tiny bubbles form around the edge; do not let it come to a boil! Stir in the coffee grounds and allow to steep for 10 minutes. Add the vanilla extract.

2. Whisk the eggs and sugar together until light in color. When the milk is ready, temper the egg mixture by slowly whisking in the hot milk. Pour this egg/coffee milk through a strainer lined with cheesecloth and return to a clean saucepot. Cook over very low heat, stirring frequently, until it coats the back of a spoon. Do not overcook as the eggs will curdle.

3. Pour into a glass bowl and allow to cool completely, stirring occasionally to avoid a skin from forming on the top. Cover with plastic wrap and refrigerate until very cold.

4. Prepare the donut topping: Melt a bit of butter in a nonstick pan, add the reserved donut crumbs and a generous sprinkle of brown sugar. Stir and saute until the crumbs are golden and caramelized into crunchy bits. Cool and set aside.

5. Pour the chilled coffee custard into the gelato machine. Churn according to manufacturer’s instructions, adding the uncooked broken donut crumbs just before gelato is done. Transfer to a container, sprinkle with donut topping and freeze until set.

1 1/2 cups whole milk

1/2 cup heavy cream

1 heaping tablespoon finely ground espresso coffee, or 1 – 2 tablespoons regular coffee

(you can adjust more or less, the intensity of coffee flavor to your liking)

2 large, whole eggs

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 donuts, broken into small pieces with 1 cup reserved for topping

a knob of butter

1 – 2 tablespoons brown sugar

1. Combine the milk with the heavy cream and heat in a heavy saucepot until tiny bubbles form around the edge; do not let it come to a boil! Stir in the coffee grounds and allow to steep for 10 minutes. Add the vanilla extract.

2. Whisk the eggs and sugar together until light in color. When the milk is ready, temper the egg mixture by slowly whisking in the hot milk. Pour this egg/coffee milk through a strainer lined with cheesecloth and return to a clean saucepot. Cook over very low heat, stirring frequently, until it coats the back of a spoon. Do not overcook as the eggs will curdle.

3. Pour into a glass bowl and allow to cool completely, stirring occasionally to avoid a skin from forming on the top. Cover with plastic wrap and refrigerate until very cold.

4. Prepare the donut topping: Melt a bit of butter in a nonstick pan, add the reserved donut crumbs and a generous sprinkle of brown sugar. Stir and saute until the crumbs are golden and caramelized into crunchy bits. Cool and set aside.

5. Pour the chilled coffee custard into the gelato machine. Churn according to manufacturer’s instructions, adding the uncooked broken donut crumbs just before gelato is done. Transfer to a container, sprinkle with donut topping and freeze until set.

Frozen gelato-filled fruit

[Frozen  gelato-filled fruit]

Use ripe, unblemished, essentially perfect fruit. Scoop out enough of the flesh without tearing the skin and fill the halves with softened icecream. Stick them back together and freeze until solid. I’d suggest to take them out atleast 10 minutes before serving or else your guests just might chip a sweet tooth on one of these. 😉

I was playing around with the composition of fruit bowls in order to get a feel for sketching again, and what happens?  I vaguely recalled a memory of having frozen gelato-filled fruit at the wedding of one of my husband’s relatives. The lovely bride hailed from southern Italy, from the region of Calabria, and from what I hear, these icy and refreshing treats are often served for dessert at wedding celebrations.

I could not find any information on the web as to how the idea of all this came about, but from what my husband tells me, the fruit is halved and pitted, then the flesh is scooped out to be made into a gelato. The fruit gelato goes back into the hollows of the fruit, reassembled, and frozen. It sounds easy enough to make but time-consuming work if a variety of yummy summer fruit is used, so I subbed with some vanilla bean gelato that I had made previously and dug into my fridge for whatever I could find. Eh, so much for a fruit bowl composition, but they turned out ok!

Pomegranate gelato

[pomegranate gelato]


Ingredients:

1 cup freshly squeezed* pomegranate juice (requires 2 large)

1 ¼ cup heavy cream

5 oz. (3/4 cup) granulated sugar

Combine the juice and sugar in a small, heavy, saucepot and bring to a simmer. Continue to simmer, uncovered, for about 10 minutes; set aside to cool completely. When the resulting pomegranate and sugar syrup has cooled, whisk in the heavy cream and refrigerate for several hours until very cold. Churn according to ice cream machine’s instructions.

*Note: To extract the juice from the pips, I use a potato ricer.

Honey-Rose Gelato Recipe

https://i2.wp.com/farm4.static.flickr.com/3253/3105430111_b3ff253652.jpg

Take 2 cups of whole milk and infuse it with fresh rose petals.  I infuse the milk for at least 2 weeks before I make it.  The milk will take on a very light pink color, almost not visible.  If you don’t have fresh rose petal, rose preserves work but don’t give you the scent of going fresh.
Heat the infused milk in a pan with 1 cup of sugar (preferably fine white) and 1/4 cup of powdered milk.
Most recipes call for 4 egg yolks but I prefer the creamy consistency so I use 8 egg yolks.  Separate them and hand whisk until they’re thick.  If you use an electric mixer, don’t overmix.
Add the HALF of the hot milk mixture to the eggs, slowly.  Whisk constantly to blend it all nicely.
Once that hot milk mixture and egg yolks are mixed, pour it all back into the remaining hot milk mixture in the pot.  Mix it to a gravy-like consistency and keep mixing until your thermometer reads 170 degrees.  Don’t go hotter or colder.
Add a full cup of heavy whipping cream and mix gently.  Then refridgerate the entire mixture for 48 hours.
To add rose texture, I use handy candied rose petals, about 1 cup.  You can also buy these at the store.  I chop them up into very thin strips (they’ll look like little toothpicks almost) and throw them into the mixture.
Pour the mixture into your ice cream maker.  As you watch it thicken, you can add honey slowly so it mixes into the gelato but doesn’t blend.  You’ll get nice strips of honey to offset the bitter rose flavor.
After it’s at the proper thickness, freeze the mixture for 48 hours, preferably at just under 60 degrees.
Serve as fast as possible from the freezer.  If you have problems with the gelato sticking too much, you can try it again with a pinch of xanthan gum.  This is effected by the temperature of your fridge, your ice cream maker and your freezer.



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The Most Expensive Hotels around the Globe. via [WSJ]

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Diplomats Help Boost Rates at World’s Most Expensive Hotels

by Tara Loader Wilkinson

provided by
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Starwood Hotels
The
Royal Penthouse Suite at the President Wilson Hotel in Geneva commands
$65,000 a night for its four-bedroom penthouse.

Amid the recession, rock stars, diplomats and other celebrities find
solace from the doom and gloom by spending their time in sanctuary
provided by the world’s most luxurious, and expensive, hotels. While
many of us are tightening our belts, shortening our summer holidays or
even abandoning them, hoteliers to the rich and famous claim to have no
trouble filling their most exclusive accommodations, and in the case of
the most expensive suite in the world, managing to double its rate to
$65,000 (€45,642) a night.

In an annual survey by Financial News’ sister publication Wealth
Bulletin, the Royal Penthouse Suite at the President Wilson Hotel in
Geneva, Switzerland, tops the list as the most expensive hotel room in
2009, commanding $65,000 for its four-bedroom penthouse — twice as much
as patrons paid a year ago for its luxurious setting and views of Lake
Geneva and Mont Blanc.

The hotel’s management puts the rise down to “buoyant demand” from
government officials and U.N. diplomats.

Last year’s winner, the iconic Ty Warner Penthouse at the Four
Seasons Hotel in New York, came second this time, at $35,000, $1,000 up
from last year.

New entries this year were the third-placed Presidential Suite at the
Hotel Cala di Volpe in Sardinia, the Villa La Cupola Suite at the
Westin Excelsior in Rome and the Presidential Suite at the Ritz-Carlton
in Tokyo.

Despite the past year’s financial and economic turmoil, prices at the
best hotel suites have risen by an average of 10% this year. Herbert
Ypma, founder of the Hip Hotels brand, said: “The very high end hasn’t
suffered all that much. A lot of hotels used to having upmarket
clientele are getting the benefit of them taking far more time off than
usual — so they have more time to stay in hotels. Money was never the
issue, time was.”

Hoteliers said that although the number of business travellers has
fallen in the past year, government officials have taken their place in
the best rooms and suites.

President Barack Obama and his entourage took over the entire
Ritz-Carlton Hotel in Moscow for three nights in June. The President
Wilson Hotel said heads of state and other high-level government
officials are fuelling demand for its hugely expensive Royal Penthouse
Suite.

Vivian Deuschl, spokeswoman for Ritz-Carlton Hotels, said demand is
also coming from wealthy leisure travellers: “Last year they might have
taken three or four cheaper holidays. This year they are taking one big
vacation, but pulling out all the stops.”

The 10 most expensive hotel suites according to Wealth Bulletin’s
survey for 2009 are:


Four Seasons
The
library of the Ty Warner Penthouse at New York’s Four Seasons Hotel.

1. The Royal Penthouse Suite, President Wilson Hotel, Geneva
— $65,000 per night

Complete with a cocktail lounge, the Royal Penthouse Suite at the
President Wilson is so exclusive that bookings reportedly have to be
made through the hotel’s chairman. The suite occupies the entire top
floor of the hotel. It is reached by a private elevator, has four
bedrooms overlooking Lake Geneva and Mont Blanc and comes with six
bathrooms. Equipped with bulletproof windows and doors, it is almost
exclusively reserved for celebrities or state heads, ideal with the
United Nations headquarters a five-minute drive away.

2. Ty Warner Penthouse, Four Seasons Hotel, New York —
$35,000 per night

Business at the Ty Warner Penthouse at the Four Seasons Hotel in New
York has remained as buoyant as when the suite opened in 2007, according
to a spokeswoman. The nine-room suite has walls inlaid with thousands
of pieces of mother-of-pearl. There is an indoor-outdoor Zen garden, a
private spa room with a screen of living bamboo and a book-lined
library, which has a grand piano at its centre.

3. The Presidential Suite, Hotel Cala di Volpe, Costa
Smeralda, Sardinia — $34,000 per night

The Presidential Suite at Hotel Cala di Volpe near Porto Cervo,
averages around $34,000 a night, although during the peak summer season
will cost as much as $45,000. Located in the hotel tower, the
multi-level Presidential Suite sprawls across 2,500 sq ft and has three
bedrooms, three bathrooms, a private gym, a steam room and a wine
cellar. It is crowned by a rooftop terrace with an outdoor saltwater
swimming pool.

4. Villa La Cupola Suite, Westin Excelsior, Rome — $31,000
per night

Villa La Cupola Suite in Rome’s Westin Excelsior embodies all things
Roman and excessive: a cupola, a Pompeii-style Jacuzzi, frescoes and
stained glass windows detailing allegories of a mythological figure
paired with a modern one, such as Atlas and Television, Hypnosis and
Neurosis, Hermes and Marketing and Hermaphrodite and Fashion. Located on
the fifth and sixth floors, the suite covers 6,099 sq ft and has an
additional 1,808 sq ft of balconies and terraces overlooking Via Veneto.


Ritz-Carlton
The
Presidential Suite at Tokyo’s Ritz-Carlton.

5. The Presidential Suite, Ritz-Carlton Tokyo — $25,000 per
night

The Presidential Suite, on the top floor of the city’s tallest
building, has spectacular views of Mount Fuji and Roppongi Hills, as
well as an expansive vista of Tokyo’s impressive cityscape. It occupies
2,368 sq ft. For refreshments, guests may enjoy the $18,000
Diamonds-Are-Forever Martini, which comes with a one-karat Bulgari
diamond at the bottom.

6. The Bridge Suite, The Atlantis, Bahamas — $22,000 per
night

The 10-room Bridge Suite is actually a bridge spanning the two towers
of the Atlantis Hotel. The 23rd-floor suite is decked with marble
floors, a grand piano and a 22-carat gold chandelier. It was known in
former times as “the Michael Jackson Suite” because of his regular
stays. Prices have come down from $25,000 last year and fees are
negotiable. Nevertheless, the suite is so exclusive the hotel does not
even advertise it.

7. The Imperial Suite, Park Hyatt Vendôme, Paris — $20,000
per night

The Imperial Suite at the Park Hyatt in Paris provides guests with an
“in-suite-spa” concept — with the bathroom/spa comprising a whirlpool
bath, a steam shower room and a massage table. The 2,500 sq ft penthouse
suite has a huge living room, a dining room, a kitchen and a work area.


Burj Al Arab
The
Royal Suite at the Burj Al Arab in Dubai.

8. Royal Suite, Burj Al Arab, Dubai — $19,600 per night

Since it was built in the mid-1990s, the Burj Al Arab has become one
of the world’s most instantly recognizable hotels with its billowing
sail-like structure stretching out on an artificial island into the Gulf
of Arabia. The Royal Suite on the 25th floor has a marble-and-gold
staircase, leopard print carpets, its own private lift and a rotating
four-poster canopy bed.

9. Royal Armleder Suite, Le Richemond, Geneva — $18,900 per
night

The Royal Armleder Suite at the Le Richemond Hotel is named after the
wealthy family who used to own the famous hotel before Rocco Forte
bought it in August 2004. The three-bedroom suite, which stretches over
2,500 sq ft on the seventh floor, has a 1,000 sq ft terrace with
panoramic views of Lake Geneva, a real log fire and floor-to-ceiling
bulletproof windows. Olga Polizzi, Rocco Forte’s sister and well-known
hotel interior designer, designed the suite.

10. The Ritz-Carlton Suite, The Ritz-Carlton, Moscow —
$16,500 per night

To stay at the best suite in Moscow’s Ritz-Carlton would cost around
$16,000 a night — $500 less than last year. Furnished in Russian
imperial style, the 2,370 sq ft suite has views of famous Moscow sites
including the Kremlin and Red Square. The suite comes with that
necessity for the security-conscious Russian billionaire — a panic room
with its own energy and telecommunications facilities.

Research for this survey was compiled during mid-August. Prices are
rate per night including taxes.

From Financial News at http://www.efinancialnews.com


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