Bill Blass is supposed to have said, “Red is the ultimate cure for sadness”. If this so, then we are an extremely happy family right now. The season’s fruits and vegetables are here and strawberries (and red winter carrots) rule here at the moment. Another three weeks and strawberries will start disappearing from the market to return only a year later. So right now, I’m making Strawberry Stracciatella Gelato.
I love strawberries but I wasn’t always very fond of them. We never knew them outside storybooks when we were younger. The first strawberries I ever ate were tart. We get good strawberries now every season, and these are quite sweet. So every season, I’m on the look out for different ways to use up the season’s bounty. This time I’m trying out Strawberry Stracciatella Gelato. The summer is almost here and frozen desserts are always welcome.
Chocolate pairs excellently with strawberries and a Strawberry Stracciatella Gelato is a perfect example. I first came across the recipe on a blog called A Spoonful of Sugar. I write to the blogger behind the blog, Angela and she sent me her recipe for it. Unfortunately, the blog is no longer on the net and I’ve lost touch with Angela.
What is Stracciatella? In Italian, “stracciato” means “torn apart” and normally describes a soup into which egg is incorporated such that it forms shreds/ stracciatelle in the soup. In Gelato, uit refers to thin bits of chocolate in gelato which is what this recipe is about.
Strawberry Stracciatella Gelato is made by finely drizzling melted chocolate onto frozen Strawberry Gelato or Ice-cream. The chocolate solidifies into thin pieces when it hits the cold ice-cream. This is broken up by lightly stirring the ice-cream. The result is a smooth ice-cream/ gelato with the slightest crunch/ crackle of chocolate which is truly an experience.
Angela used an ice-cream maker but I don’t have one. So one way to achieve the thin streaks of chocolate in the Gelato is to drizzle it into your ice-cream maker while it is churning and the Gelato is almost set. If you don’t have an ice-cream maker you can drizzle the melted chocolate on almost set Gelato. Quickly break up the streaks and drizzle again. Yet another way is to put your almost set Gelato into a food processor. Run it on the slowest speed and drizzle the melted chocolate into it. Then stop the processor immediately. Otherwise the streaks of chocolate will get broken up!
I made this Gelato to serve after lunch but my husband and our daughter decided they were having it right after breakfast! Never had dessert after breakfast? Try this gelato on a Sunday, it’s quite an experience.