It's cold and creamy. Numerous flavours and tempting creations are seductive for young and old alike – not only in summer, but then above all.
We are talking about ice cream or to be more precise gelato – as it is called in Italy. The Italians are regarded as the true masters when it comes to making this deliciously refreshing and cooling dish, that you can enjoy in a cornet or in one of the many "gelaterias".
You can also make ice cream yourself, however, and then indulge yourself at home any time you want.
By the way: Ice cream prepared using gelatine is really creamy. It lends ice cream just the right stability and ensures an inimitable mouth feeling. And making your own ice cream with gelatine is so easy …
Pear ice cream with a shot of liqueur
Ingredients:
- 250 g pears
- 75 g sugar
- 3 egg whites
- 3 leaves gelatine
- 1 tsp. pear liqueur
- 1/8 l cream (optional)
- 1 pinch salt
Preparation:
Soak the leaves of gelatine in cold water for about three minutes and allow to swell. Remove the gelatine from the water and carefully squeeze out the excess liquid. Warm the gelatine in a dish over a pan of warm water and allow to dissolve (do not allow the gelatine to boil!).
Peel and core the pears, then cut into small cubes. Add the sugar to the pears, bring to the boil and allow to simmer on a low heat for 5 to 10 minutes, then strain the mixture. Stir in the gelatine mass and allow to cool.
As soon as the gelatine begins to solidify, mix in stiffly whipped egg white and (optional) stiffly whipped cream. Add a pinch of salt and a little liqueur, place in bowls and freeze.
The GME editorial team wishes you lots of pleasure with this delicious ice cream!
If you would like to find out more about ice cream, then take a look at the latest GME Special, which has lots of background information about this creamy delicacy.
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