GELATO ice cream: juicy palette of best ice cream recipes

Jacob Kenedi, one of the leading restaurateurs of London, the owner of the Bocca di Lupo restaurant, who took first place in the Time Out rating of 2009, in 2010 opened the traditional Gelupo jalaterium, which immediately conquered the hearts of Londoners of all ages. In this book, Kenedi shares 80 original recipes for Jalato - an incomparable Italian ice cream. Here is a real palette of tastes: yogurt with forest berries, baked plums, salty caramel, a pumpkin with cinnamon, janduya, strawberries and pink peppers, muscovado, glazed chestnut, saffron and vanilla ... choose between juicy or creamy jlatredo, completely refreshing granites and tender sevenfreddo It is impossible - and there is no need, because you can always prepare a larger reserve (the author will tell you how to do it quickly and without unnecessary effort) Serve in vases-or in home-made waffle horns, bunches from custard dough, sweet sandwiches, and, for special cases, in the form of a luxurious cake-shirt. Convenient tastes combinations will turn the dessert planning into a fascinating game.
“Reflective spells of ice cream act on everyone without exception. And you can also, armed with only milk and sugar (well, a couple of things), create moments of sweet frozen happiness. ” (Jacob Kennedy)