Author(s): Nick Palumbo
Gelato Messina is beautifully illustrated and fully photographic, filled with recipes to make any ice cream or gelato lover swoon. The book provides detailed instructions for creating the best possible gelato, with a comprehensive 'basics' section, covering core ingredients, balancing and composition, and equipment and method, which will radically change the way you think about making gelato. The recipes - which include instructions for both domestic and professional methods - feature gelatos made from traditional cream, yogurt or dairy-free fruit bases, with flavors ranging from the more traditional to the playful and innovative. Try dulce de leche, pear and rhubarb, poached figs in masala or salted caramel and white chocolate, or their more inventive creations such as Elvis the fat years, a peanut butter and jelly fusion.
From the meticulous roasting and endless grind of pistachios, to the baking of their own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly inhouse by a little team of mad professors. By using real ingredients, they achieve full bodied texture and flavor in all Gelato Messina gelato. The dairy flavors have low fat content, and the sorbets are completely fat free, dairy free and full of fruit.
These recipes will challenge everything you believed about ice cream, but the results will be worth it.
Nick Palumbo's family hail from Messina in Sicily. After making gelato out of a factory under the name Gelativo, Nick decided to open a small gelato shop in Sydney's Darlinghurst. His ethos was to create the best gelato possible, using only the freshest ingredients all made from scratch. Once the individual flavours had been perfected, Nick and his team went on to invent the elaborate and wonderful flavour creations that his store is now so famous for. In 2011 he opened an ice cream lab, which is responsible for the ice cream works of art and single serve cakes that fill Gelato Messina's shop windows. Nick is also the official chef for the Carpigiani Gelato University in Australia and New Zealand, in addition to holding tasting classes at his Sydney shop. He is currently working on a new store in Hangzhou, China and hopes to open shops in Melbourne and Brisbane.