Gelato Messina: The Recipes
Par šo e-grāmatu
Gelato Messina is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make Gelato Messina's signature gelato cake, Hazelnut Zucotto, or indulge in a Royal with Cheese, ice cream-style. These recipes will challenge everything you believed about ice cream, but the results will be worth it.
Vērtējumi un atsauksmes
Par autoru
Nick Palumbo’s family hail from Messina in Sicily. Yet he has solidified his legendary identity within Australia: bringing Messina to us. After making gelato out of a factory under the name Gelativo, Nick decided to open a small gelato shop in Sydney’s Darlinghurst. His ethos was to create the best gelato possible, using only the freshest ingredients, from scratch. Over time, he developed the individual, experimental, elaborate flavours that his stores are so famous for today. Not only are the Messina stores achieving great things—wih stores open in Australia, China, New Zealand and America—but Nick is personally achieving great things. He is the official chef for the Carpigiani Gelato University in Australia and New Zealand In 2011 he opened an ice cream lab, which is responsible for the ice cream works of art and single serve cakes that fill Gelato Messina’s shop windows.
