we went to SIGEP gelato show(we haven’t been talking of anything else but that all week long!) and a biological farmer and grower of hazelnuts in Viterbo (a city near Rome, Italy) gave us a kind gift:
a jar of hazelnut paste, strictly organic.
Well, we could’nt wait too long… we absolutely had to try it!
Below, if You forgot it, is the recipe.
½ l. milk
65 gr. of cream
125 gr. sugar (if available, replace 50 gr. of sugar with dextrose)
15 gr. of milk powder
3 gr. of stabilizer
Pinch of salt
2 tablespoons hazelnut paste
10 hazelnuts whole or in pieces
Mix all dry ingredients together, then add milk and cream and continue mixing well.
Pour everything in a saucepan and bring the mix up to 85 ° C (pasteurization) with the help of a thermometer.
Allow the emulsion to cool down then add the hazelnut paste stirring constantly.
Stir for about 30/40 min, at this point add the hazelnuts and let the ice cream maker machine stir for a few more minutes .
Let stand in the freezer for about 1 hour .
Appearance is of a lighter shade than gelato made with the dough I usually use and its flavor is much more persistent.
A firm flavour is perceived immediately , reminding me of the italian “navolane” (hazelnuts), that is nuts in their shells, that my grandfather was used to give me when I was a child.
If you do not like hazelnut gelato I do not recommend this product because of its strong character, but for people like me that go crazy for hazelnut gelato this is a good product for a gelato that I really enjoyed (probably because of the memories the it gives rise to!).
If you want to try it by yourself , the producer’s has a web site (click here) , they can sell to individuals at a very good price.
Enjoy your gelato.
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