Caffelattegelato Recipes

WHITE COFFEE GELATO

Steps:

• In a medium bowl, whisk the egg yolks, sugar and salt until smooth and combined. In a small saucepan, warm the milk over medium heat. When small bubbles start forming around the edge, slowly pour half of the warm milk into the egg yolk mixture, whisking constantly. Whisk the warm egg mixture back into the remaining hot milk. Cook over medium heat, stirring continuously with a rubber spatula and being sure to scrape the bottom of the pan, for about 5 minutes, or until slightly thickened and the mixture coats the spatula. Remove from the heat and stir in the vanilla and cream. Strain the mixture through a fine-mesh sieve into a clean bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled, about 4 hours. Once cold, stir in the coffee beans and replace the plastic wrap on the surface. Refrigerate for at least 12 hours or overnight.
• Prepare the ice cream maker according to the manufacturer¿s instructions. Strain the coffee beans from the gelato base. Pour the base into the prepared ice cream maker and freeze until it is the texture of soft-serve ice cream, about 10 minutes. Remove the gelato from the ice cream maker and transfer to an airtight container. Place a piece of plastic wrap directly on top of the gelato before placing the lid on the container. Place in the freezer and freeze for an additional 2 hours before serving. Serve topped with shaved chocolate.
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HOW TO MAKE A CAFE LATTE

Steps:

• Gather the ingredients.
• Place the water into the boiler of your espresso machine.
• Put the coffee into the portafilter.
• Tamp (press) the coffee down using a tamper. Do this 2 to 3 times to make sure the grounds are packed tightly.
• Place the portafilter into your espresso machine's group head and lock it in place by turning it to the right.
• Place a latte cup (or the glass carafe that came with your espresso machine) under the group head and pull the shot for 25 to 30 seconds. (Typically, there is a lever, switch, or button to start this process.)
• Once the shot is pulled , add the flavored syrup, if using.
• Place the milk into either a glass measuring cup or a small metal pitcher.
• Insert the steam wand into the container with the milk, just under the surface.
• Engage the steam wand on your espresso machine. (You may need to read your espresso machine's manual for this, as each espresso maker is a little different.)
• Make sure to keep the tip of the wand toward the side of the container. This will create a vortex with the milk.
• Move the container higher, lower, closer, then further so that the steam wand can incorporate the air into the milk, making the foam. The bubbles should get smaller and smaller as you do this.
• Once the milk has foamed to double its size, turn off the steam wand.
• Use a spoon to retain the microbubbles on top of the steamed milk and pour the bottom 2/3 of the steamed milk into the latte cup.
• Top the latte with the remaining bubbles by pouring or spooning them onto the drink.
• Serve and enjoy.

GELATO

Steps:

• In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
• In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

BANANA CAJETA CASHEW GELATO

Steps:

• Make the Plain Base and chill as directed.
• Place the bananas, sugar, and lemon juice in a blender and add half of the base. Blend until smooth, then whisk into the remaining base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Add the cashews 5 minutes before the churning is completed.
• Just after churning, drizzle the cajeta over the top and quickly and lightly swirl in a zigzag pattern with a spoon or butter knife.

AUTHENTIC HOMEMADE CHOCOLATE GELATO RECIPE

Steps:

• Mix the cocoa and half the sugar in a bowl. Transfer to a saucepan then add the cold milk. Mix with the help of a whisk and place on the heat.
• Stir and continue to cook for 5 minutes over very low heat. The milk must NOT boil. Chop the chocolate and add it. Let it melt completely, continuing to mix and always making sure that the mixture DOES NOT boil.
• Meanwhile, whip the egg yolks with half of the remaining sugar, until you get a fluffy and soft cream.
• Add the milk-chocolate mixture to the egg cream. Transfer to a saucepan, keep stirring with a wooden spoon and cook for 5 minutes over low heat. The mixture must reach no more than 85 °C (185 F). In this way the eggs are pasteurized. When it become thicker, it's ready.
• Remove from the heat and add the cold heavy cream. Stir to mix all the ingredients.
• Pour the chocolate mixture into the ice cream maker. Start up the machine following the manufacturer's instructions. Usually you have to let the ice cream maker work for about 30/40 minutes.
• Pour the chocolate mixture into a gelato container and place it in the refrigerator. Let it cool for about 1/2 an hour. Then transfer in the freezer and leave it for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.

CAFFE LATTE GELATO

Steps:

• Combine milk and ground coffee in a medium saucepan and bring to a low simmer.
• Cook for 20 minutes.
• After 20 minutes, remove the milk from the heat and let stand for 30 minutes (you can also refrigerate it overnight).
• Strain the milk through a fine-meshed strainer.
• Heat until bubbling, then cover to keep hot and remove from heat.
• Blend sugar and egg yolks in a blender or food processor until thick and smooth.
• Gradually add the hot milk until the mixture is combined.
• Pour the mixture into a saucepan and cook over medium heat until the mixture thickens and will coat the back of a spoon (about 6-8 minutes; be sure to stir constantly).
• Remove the pan from heat and place in a bowl of ice water; stir until mixture is cool (about 2 minutes).
• Cover and refrigerate until the mixture is completely cool (probably at least 2 hours).
• Whip the cream until soft peaks form and fold into cooled custard mixture.
• Freeze in an ice-cream maker; for a silky texture, you should use less salt and a slower churning speed (fast, cold churning can make a gelato coarse).
• Serve with whipped cream and chocolate-covered coffee beans for garnish.

HOMEMADE CAVATELLI PASTA

Steps:

• Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
• Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
• Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
• Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.