Every Easter I remind of this poem by Gianni Rodari that I read many times when I was a child …
To celebrate this important Christian holiday I thought I’d fill an Italian Easter dove cake portion with almond gelato and orange blossom .
If you have many guests You could also cut the dove cake into slices and arrange them on a plate, placing each slice with a scoop of gelato (home-made italian ice cream) on the side.
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 of almonds paste
3 drops of orange blossom
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 almond paste and orange blossom stirring constantly.
Stir for about 30/40 min and let stand in the freezer for about 1 hour .
Cut the dove cake sideways and remove some crumb to create some space for gelato filling.
Arrange 2 gelato balls on the dove cake and decorate with some pieces of almonds .
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