Inside the Scoop by Moooca_Gelato

e d i s In p o o c S the

Contents Page 4 What Is Gelato? 5 Who We Are

Gelato

9 Ricotta & Marscapone 11

Moscato & Spiced Pear

13 Salted Caramel & Potato Chip 15 Blueberry & Lemon Delight 17 Chocolate & Hazelnut 19 Chocolate & Baileys 21 Kahlua & Espresso 23 Dark Chocolate & Sea Salt 25 Peanutbutter & Coconut 27 White Cheesecake & Pretzels

Sorbet

30 Lemon Lime Bitters 32 Passion Mango Bash 34 Raspberry Zinfandel 36 Dark Maple Chocolate 38 Lychee Berry Bliss

Notes

Who We Are Established in late 2015, we are a contemporary, energetic, fun and friendly cafe-style gelato company. We offer unique, premium gelato and fresh dairy-free sorbet with a conscious. All our ingredients have been ethicallyÂ sourced, and our materialsÂ are 100% biodegradable. We have created this recipe book in order for you to enjoy quality gelato and sorbet, from the comfort of your own home! With our simple, easy to read recipes and helpful cooking tips, you too can master the art of making gelato.

a frozen dessert with an italian twist

What is Gelato

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686 n1 o y i esc icil anc r f li ns d i rman oltel ate c e ei gin ish e ori ere f pio d ed th o wh proco reat gelat c st hine fir

made with milk, cream and sugar

gel

ATO

FYi The pears will become very sweet whilst cooking in all the spices and wine, but donâ&#x20AC;&#x2122;t fret because the cream will balance out the flavours nicely.

Moscato & Spiced Pear METHOD TO THIS MADNESS 4 medium pears 2 1/4 cups white moscato 1 cup of caster sugar 2 cups of cream 3 cloves 1 cinnamon stick 2 tbsp honey 1 vanilla bean 1 star anise 2 tbspn cornstarch Prep Time: 60 mins Serves: 1L

Peel, de-core and cut the pears into quarters. Split the vanilla bean in half and scrape out the seeds. Add the pears into a saucepan with 2 cups of moscato, caster sugar, honey, vanilla bean seeds and the split pod, star anise, cloves and cinnamon. Cook for 30 - 40 mins over medium heat until the liquid has reduced and becomes thick. The pears should become translucent. Remove the vanilla pod, star anise, cloves and cinnamon, then transfer mixture to a blender and add 1/4 cup more moscato, and cornstarch. Blend until the mixture is smooth and thick. Add the cream and blend until combined. Chill the mixture in the fridge for at least 4 hours until completely cold. Take the mixture out and blend for about 20 minutes until thick. Pour the mixture into an ice cream maker if you have one, and follow the instructions. If not, pour into an air tight container and place into the freezer to set overnight.

Ricotta & Marscapone LETâ&#x20AC;&#x2122;S get started! 1 cup of cream 3/4 cup of milk 3/4 cup ricotta 3/4 cup of marscapone 1/2 cup of caster sugar 1 vanilla bean 1/2 tsp cinnamon 2 tsp honey 2 tbspn corn syrup Additional: 1 pack cannoli shells Prep Time: 15 mins Serves: 1L

In a saucepan on medium heat combine the cream, milk, sugar, corn syrup and honey, and stir until the sugar has fully dissolved. Transfer the mixture to a blender and add the ricotta, marscapone cheese, vanilla bean seeds, cinammon and a pinch of salt. Blend well until pureed. Chill the mixture in the fridge for at least 4 hours until completely cold.

almost there! Take the mixture out and blend for about 20 minutes until thick. Pour the mixture into an ice cream maker if you have one, and follow the instructions. If not, pour into an air tight container and place into the freezer to set overnight. Upon serving the gelato, crush up some store bought cannoli shells and sprinkle generously over gelato.

SWEET TIP The white chocolate adds plenty of sweetness to the recipe, so taste the mixture without the caster sugar first, then add accordingly!

White Cheesecake & Pretzels ROAD TO HEAVEN! Base: 115g white chocolate 225g cream cheese 1 cup of milk 25g of caster sugar 1 1/2 cups of cream Caramel Sauce: 2 tbsp butter 1/2 cup brown sugar 1/4 cup cream Pinch of salt Additional: 1/2 cup of pretzels Prep Time: 20 mins Serves: 1L

In a saucepan over medium heat, melt the white chocolate then slowly mix in the cream cheese until thoroughly combined. Add the milk and sugar until the sugar has dissolved. Transfer mixture to a blender and add 1 1/2 cups of cream and whisk on high until it thickens. Chill the mixture in the fridge for at least 4 hours until completely cold. In the mean time, in a small saucepan over medium heat, whisk together the remaining cream, butter, brown sugar, salt and cream. Bring to a boil, then reduce the heat. Simmer for 5 minutes, whisking frequently. Remove from the heat and allow to cool. Take the gelato mixture out and blend for about 20 minutes until thick. Slowly combine the pretzels into the mixture. Pour the mixture into an ice cream maker if you have one, and follow the instructions. If not, pour into an air tight container and place into the freezer to set overnight. Serve with caramel sauce.

Salted Caramel & Potato Chip FOLLOW ME! Base: 1 1/2 cups of cream 1 1/2 cups of milk 1/2 cup of caster sugar 1 vanilla bean

In a saucepan over medium heat, combine 1 1/2 cups of cream, milk, caster sugar and vanilla, and stir until thick. Take off the heat and allow to cool. Chill the mixture in the fridge for at least 4 hours until completely cold.

Caramel Sauce: 1/4 cup of cream 2 tbsp butter 1/2 cup brown sugar Pinch of salt

In a saucepan over medium heat, whisk together the remaining cream, butter, brown sugar and salt. Simmer for 5 minutes, whisking frequently. Remove from the heat and allow to cool. Melt the chocolate over the stove and allow to cool slightly. Coat each chip with chocolate, and refrigerate until hard.

Chocolate Chips: 1 packet of potato chips 100g milk chocolate Prep Time: 20 mins Serves: 1L

Take the gelato mixture out and blend for about 20 minutes until thick. Pour the mixture into an ice cream maker if you have one, and follow the instructions. If not, pour the mixture into an air tight container and place into the freezer to set overnight. Serve gelato with chocolate covered chips and a drizzle of caramel sauce

FYi We know berries arenâ&#x20AC;&#x2122;t always in season, so alternatively you can use frozen blueberries - Just make sure you thaw them properly first.

Blueberry & Lemon Delight LET’S DO THiS! 2 1/2 cups of blueberries 1 cups of milk 1 1/2 cups of cream 3/4 cup of caster sugar 3 tsp lemon juice Grated lemon zest Prep Time: 20 mins Serves: 1L

Combine the blueberries and sugar in a small saucepan and bring to a boil over medium heat, stirring frequently. Reduce the heat to low and simmer for 5 minutes until the blueberries have softened. Transfer the mixture into a blender and purée. Stir in the lemon juice and lemon zest, then chill the fruit purée until it’s completely cold. Take out your purée and add the milk and cream until combined. Chill the mixture in the fridge for at least 4 hours until completely cold.

FREEZE! Take the mixture out and blend for about 20 minutes until thick. Pour the mixture into an ice cream maker if you have one, and follow the instructions. If not, pour into an air tight container and place into the freezer to set overnight. Serve gelato with fresh blurberries.

Chocolate & Hazelnut START HERE! 1 3/4 cups of cream 2 1/4 cups of milk, divided 1/2 cup of caster sugar 2 tbspn cornstarch 1 cup of hazelnut spread 1 cup chopped hazelnuts Pinch of salt Prep Time: 30 mins Serves: 1L

In a medium saucepan, combine the cream and 1 1/2 cups of milk over a medium heat and bring to a simmer. Meanwhile, in a small mixing bowl, whisk the remaining milk, sugar, salt and cornstarch until combined, then transfer the mixture into the saucepan and stir until combined. Slowly whisk in the chocolate-hazelnut spread, and continuously stir the mixture for 10-15 minutes until itâ&#x20AC;&#x2122;s thick enough to coat the back of your spoon. Remove the saucepan from the heat, strain and allow to cool. Chill the mixture in the fridge for at least 4 hours until completely cold. Take the mixture out of the fridge and blend for about 20 minutes until thick. Gently fold in the chopped hazelnuts. Pour the mixture into an ice cream maker if you have one, and follow the instructions. If not, pour the mixture into an air tight container and place into the freezer to set overnight.

TIP For a non-alcoholic alternative, try Baileys Coffee Creamer. Itâ&#x20AC;&#x2122;s all the flavour of Baileys, minus the alcohol Perfect for all ages!

Chocolate & Baileys LETâ&#x20AC;&#x2122;S GET STARTED! 2 cups milk 1 cup cream 1 cup Baileys 1 cup unsweetened cocoa 1 cup turbinado sugar 2 tbspn corn starch Pinch of salt

Prep Time: 25 mins Serves: 1L

In a mixing bowl, combine the milk, salt, corn starch, and cocoa powder. Whisk until the solids have dissolved, and set aside. In a medium saucepan, combine the cream, baileys and sugar, and whisk frequently. Remove from the heat and add the milk mixture. Combine thoroughly, then return to the heat and simmer, whisking frequently for 5 minutes, or until thick. Take off the heat and place the mixture in the fridge for at least 4 hours until completely cold.

ALMOST THERE! Take the mixture out and blend for about 20 minutes until thick. Pour the mixture into an ice cream maker if you have one, and follow the instructions. If not, pour into an air tight container and place into the freezer to set overnight.

Kahlua & Espresso FOLLOW ME! 1 cup of cream 2 cups of milk, divided 1 cup brewed espresso 75 ml of Kahlua 1 cup of caster sugar 2 tbspn cornstarch Pinch of salt

In a small saucepan over medium heat combine the cream and 1 1/2 cups of milk, and bring to a simmer. Meanwhile, in a small mixing bowl combine the remaining milk, espresso, kahlua, sugar, cornstarch and salt. Add mixture to the saucepan and stir continuously for 15 minutes until thick.

Prep Time: 30 mins Serves: 1L

Remove from the heat, strain and allow to cool. Take off the heat and place the mixture in the fridge for at least 4 hours until completely cold.

FREEZE! Take the mixture out and blend for about 20 minutes until thick. Pour the mixture into your ice cream maker if you have one, and follow the instructions. If not, pour into an air tight container and place into the freezer to set overnight.

fyi Make sure to use high quality dark chocolate and cocoa powder, as this will make your gelato extra rich and intense.

Dark Chocolate & Sea Salt LETâ&#x20AC;&#x2122;S DO THiS! 3 cups of milk, divided 1/2 cup sugar 3 tbsps cornstarch 1 tbsp powdered cocoa 200g dark chocolate 3/4 tsp sea salt Prep Time: 30 mins Serves: 1L

Bring 2 1/4 cups of milk to a boil in a medium saucepan. Meanwhile, whisk together 1/4 cup of milk, sugar, cornstarch and cocoa in a small bowl until smooth. Once the milk is boiling, whisk in the mixture, and bring to a boil. Stir frequently for 3 minutes until the mixture becomes thick. Remove from the heat. Bring the remaining 1/2 cup of milk to a boil in a small saucepan. Pour hot milk over chocolate in a bowl, and let stand for 2 minutes until the chocolate is melted. Whisk until smooth. Stir chocolate into the mixture until blended. Pour into a bowl and allow to cool, stirring frequently. Place the mixture in the fridge for at least 4 hours until completely cold. Take the mixture out and blend for about 20 minutes until thick. Stir in the salt and blend. Pour the mixture into an ice cream maker if you have one, and follow the instructions. If not, pour into an air tight container and place into the freezer to set overnight.

Peanut Butter & Coconut START HERE! 1 cup of peanut butter 2/3 cup caster sugar 1 can of coconut milk 2 cups of cream 1 tsp vanilla extract 1/4 tsp salt 2 tbspn cornstarch Prep Time: 15 mins Serves: 1L

In a small saucepan over medium heat combine the peanut butter, sugar, cream and coconut milk and stir frequently until the sugar has fully dissolved. Add the cornstarch and salt, and whisk gently for 7 minutes until the mixture becomes thick. Remove from the heat and slowly stir in the vanilla extract. Chill the mixture in the fridge for at least 4 hours until completely cold.

FREEZE! Take the mixture out and blend for about 20 minutes until thick. Stir in the salt and blend. Pour the mixture into an ice cream maker if you have one, and follow the instructions. If not, pour into an air tight container and place into the freezer to set overnight.

sor

bet

Lychee Berry Bliss 1 cup of caster sugar 1/2 cup of water 1 punnet of strawberries

1 punnet of lychees 4 fresh guavas 2 tbspn of lime juice

Prep Time: 30 mins Serves: 1L

SWEET STEPS! Place the sugar and water in a small saucepan over low heat and stir until the sugar has completely dissolved. Bring to a boil, then set aside to cool completely. Peel the lychees and guavas, then blend together with the strawberries until smooth. Strain the mixture over a large bowl, to eliminate any seeds and hard bits. Add the sugar syrup and lime juice to the pureed fruit, and blend to combine well. Refrigerate for 2 hours.

FREEZE!

Pour the mixture into an air tight container and place into the freezer for 3 hours, or until firm. Transfer the sorbet into a blender, and blend until smooth. Pour back into container and freeze for 3 hours, or until firm.

Lemon Lime Bitters 4 lemons, juiced 1/2 cup of caster sugar

1 cup of bitters 1 1/2 cups of water

Prep Time: 15 mins Serves: 1L

FOLLOW ME! Combine sugar and 1 cup of water in a saucepan over medium heat, stirring until sugar dissolves. Bring to a boil and cook for 1 minute. Remove the syrup from the heat and allow to cool. Once cool, add lemon juice, bitters and 1/2 cup of water to the syrup mixture and stir. Refrigerate for 2 hours.

ALMOST THERE! Pour the mixture into an air tight container and place into the freezer for 3 hours, or until firm. Transfer the sorbet into a blender, and blend until smooth. Pour back into container and freeze for 3 hours, or until firm.

PRO Tip For the sweetest serving bowls, cut 2 lemons in half and scoop out the insides. Freeze until solid, then scoop sorbet into the lemon cups.

Passion Mango Bash 500g caster sugar 2 cups of water 1 lemon, juiced

3 ripe mangoes 6 passion fruit

Prep Time: 30 mins Serves: 1L

LETâ&#x20AC;&#x2122;S DO THIS! In a saucepan, combine the sugar and water over a low heat, and slowly bring to a boil. Add the lemon juice and lower the heat to simmer for 5 minutes until thick. Strain, cool and refrigerate. Peel, de-core and cut the mangoes into small pieces, and blend until smooth. Add 200g of the sugar syrup and blend until combined. Strain the mixture, and set aside. Halve the passionfruits, scoop out the pulp and strain. Combine this juice with the mango mixture. Refrigerate for 2 hours.

freeze! Pour the mixture into an air tight container and place into the freezer for 3 hours, or until firm. Transfer the sorbet into a blender, and blend until smooth. Pour back into container and freeze for 3 hours, or until firm.

Raspberry Zinfandel 1 cup of caster sugar 3/4 cup of water

750 ml Zinfandel 3 cups of raspberries

Prep Time: 15 mins Serves: 1L

START HERE! In a medium saucepan bring the sugar, water and red wine to a boil , stirring until the sugar dissolves. Remove from the heat and add the raspberries. Cover and set aside for 1 hour. Blend the mixture into a puree, then strain over a medium bowl to eliminate all seeds. Refrigerate for 2 hours.

FREEZE! Pour the mixture into an air tight container and place into the freezer for 3 hours, or until firm. Transfer the sorbet into a blender, and blend until smooth. Pour back into container and freeze for 3 hours, or until firm.

Fyi The red wine is quite strong in flavour, so if youâ&#x20AC;&#x2122;d prefer a more subtle tasting sorbet opt for a RosĂŠ instead of the Zinfandel.

Dark Maple Chocolate 2 cups of water 3/4 cup of maple syrup

1 cup cocoa powder 1 tsp vanilla extract

Prep Time: 15 mins Serves: 1L

LETâ&#x20AC;&#x2122;S GET STARTED! Combine the water and maple syrup in a medium saucepan over medium heat. Sift in the cocoa powder and bring the mixture to a simmer. Add vanilla extract and stir frequently for about 3 minutes. Place the mixture in the fridge for at least 4 hours until completely cold.

Notes