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Gelato di Bergamotto
Nb persons: 0
Yield: about 1 quart of gelato
Preparation time:
Total time:
Source:
| 4 | lemons |
| 2 | navel oranges |
| 1 ½ cups | granulated sugar |
| 1 cup | water |
| 10 drops | pure Bergamot oil |
| ½ cup | heavy cream |
| 2 large | egg whites |
| pinch | salt |
1. Grate the zest of 2 of the lemons and both of the oranges into a medium saucepan. Squeeze the juice of all of the lemons and both of the oranges and add it to the pot with the zest. Add the sugar and place over medium heat, stirring constantly just until the mixture is warm enough to dissolve the sugar
2. Remove the mixture from the heat and transfer it to a chilled bowl. Add the water and Bergamot oil, then the heavy cream.
3. Using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form. Whisk the egg whites into the juice mixture, then transfer the gelato to an ice cream machine. Freeze the mixture according to manufacturer’s instructions.
Makes about 1 quart of gelato.
DOLCI RECIPES AND INGREDIENTS
• BUDINO DI CASTAGNE
• CITRUS FRUITS
• FRUITS OF FRIULI
• HONEY AND HONEY COOKIES
• RHUBARB
• PAN DI SPAGNA
• ZALETTI
• TARALLI
• LEMONS OF SORRENTO AND THE AMALFI COAST
• CASTAGNACCIO
• HAZELNUT CAKE
• BÔNET ALLA PIEMONTESE
• FIG & WALNUT BISCOTTI
• PEARS OF MANTOVA
• SAFFRON PANNA COTTA
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