Ice Cream & Fruit - iCook ItalianScript edizioni, 2011 - Cooking Originally it was shaved ice. At least that's how culinary history remembers it. The first reference to ice-cream dates back to 1686 when the Sicilian cook, Francesco Procopio dei Coltelli, first prepared the recipe which we have all grown to love today. He availed of some refrigeration techniques he first found in the kitchen of the King of France, and, afterwards, at the Cafè Procope in Paris, where a vast variety of ice-creams were served. Over the last three hundred years Italian ice-cream has spread all over the world to become the most delicious dessert on the planet. Sensual and irresistible. Creamy and refreshing. Colourful and incredibly elegant. Here are 40 recipes for ice-cream, sorbet and fruit which are made according to Italian tradition, with fresh, healthy, natural ingredients. From melon mousse and blackberry slush, to mint sorbet, fruit cones and kiwi sorbet: the flavour of fruit melds beautifully with creamy ice-cream. These are the ideal desserts to finish off a delicious lunch or dinner, or for a scrumptious, thirst quenching snack which must be served at the right temperature and intensity. iCook Italian also suggests the right alcoholic drink for each recipe, a delicate glass to enhance the fruity notes of sorbet and ice-cream. iCook Italian is a series of cookery eBooks, each one containing 40 illustrated recipes. From appetisers to pasta, from rice to soups, from second courses of meat and fish to ice-creams, desserts, puddings and cakes as well as pizza, focacce, egg dishes and salads, iCook Italian is a genuine feast of Italian gastronomy. All dishes were chosen by taking a peek at the recipe books in grandmother's kitchen along with those of the most creative and talented chefs in the country, marrying tradition with modernity and putting regional specialities alongside the cuisine of other countries. All were chosen with an eye on their nutritional value, something which has made Mediterranean cuisine such a success. Each recipe is accompanied by a photo of the finished dish and step by step instructions on how to make it. We haven't forgotten about the ideal wine either, which helps bring out the very best in flavours and aromas, and some simple, but practical, advice about the pleasures of food and how to choose the right ingredients for that final touch of class. Secrets stolen from the best kitchens in Italy. |
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½ lemon 30 minutes Asiago Cheese Aspic bain-marie baking paper blend boil butter cakes cherries clingfilm coconut cold cook decorate dessert EASY INGREDIENTS filter the resulting four individual bowls fresh cream frozen Fruit Baskets gelatin gently Granita half and remove half lengthwise hand whisk HARD INGREDIENTS Ice Cream ice pop ice tray Jelly juice of ½ Kebabs kiwi lemon ice cream lemon juice let it cool let the mixture lime low heat meantime MEDIUM INGREDIENTS melon baller milk mixer moulds orange pairing is required Peach pears peel phyllo pine nuts pineapple plain chocolate Prosecco raspberries redcurrant refrigerator remaining sugar remove seeds remove the rind remove the stalks remove the stones RESTING DIFFICULTY resulting purée seeds and strands Serve immediately slices small saucepan Sorbet split sprinkle stirring Stracchino strainer strawberries syrup tablespoons of water tbsp thickens Transfer the mixture twig unmould vanilla Veneto watermelon pulp wine pairing Yogurt