29 July 2012

Gelato con Mirtilli Selvatici & Meringe (Wild Blueberries & Meringue)


When I like something, I tend to hoard. I'm speaking about everything and nothing in particular. It's my nature.  Like if I like a shirt, I tend  to get the other colors too.  I guess you would figure how uncreative and boring I am in dressing up.  I am sometimes. I do admire the new styles now and then and sometimes, I do buy them but they remain at the back of the closet or if ever they do go out, they have a limited travel distance from my closet to the premises of my house.  


Blueberries have the same effect on me. I hoarded them back at the Dolomites during our stay there and I prepared some desserts and even a salad with them. I would put them everywhere if I could. I took home some too (Ahem, modestly speaking.) to make other desserts and the one that came to my mind was blueberry ice cream with meringue.  It was based on the gelato con fragole e meringe (strawberry & meringue ice cream) of Guido Martinetti of Grom, my favorite gelateria (ice cream shop) and one of the best in Italy, at least in my opinion and to the rest who wait in long queues to get a treat of their gelato.   For that reason, I base almost all my gelato recipes on theirs.

They boast of making their gelato just like they were done before using biological ingredients with excellent quality.  And the thickener that they use is carob flour which I like using in my gelato because of excellent results. 



Gelato con Mirtilli Selvatici (Wild Blueberries)

Based on Guido Martinetti of Grom's Gelato con Fragole e Meringe recipe (In Italian)

Ingredients:
Serves 4
  • 150 ml. almond milk (Original recipe asks for fresh whole milk.)
  • 100 grams white cane sugar
  • 250 grams wild blueberries + some for garnishing
  • 20 grams meringue + some for garnishing
  • tip of teaspoon, carob flour
Directions:
  1. Warm up the milk in a saucepan.
  2. Slowly pour the sugar and the carob powder.  While pouring them little by little, use the hand blender to mix well with the milk. 
  3. Transfer the mixture to a bowl (a size that can accommodate the blueberries later on) and leave in the refrigerator to cool down until it reaches room temperature.
  4. When the milk has reached room temperature, add the blueberries and blend with the hand blender until smooth.
  5. Transfer to the ice cream maker and churn following the manufacturer's instructions.  I leave it churning for about half an hour or until I see that the ice cream has already solidified and ready to be transferred to the freezer to harden more.
  6. Before turning it off, add the crumbled meringue while churning to distribute them in the ice cream.
  7. Transfer to the freezer to harden a bit.
  8. Top with blueberries and crumbled meringue before serving.




20 comments:

  1. Your gelato looks scrumptious! I tend to hoard blueberries too - atually, I'm guilty of hoarding all the fresh fruits and vegetables of this season. I just can't get enough! :)

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    1. I know! I often see your hoards at instagram and wish I can bake as much as you do with all the fresh produce that you take home!

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  2. Anonymous29 July, 2012

    I love the color of your blueberry gelato. It's so intense! I bet it was delicious too! Jim

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    1. Hi Jim! Yes the taste was very intense!

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  3. Beautiful color to your wild blueberry gelato, I'm a blueberry hoarder too, love it when they flood the farmers markets this time of year!

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    1. And I bet you make delicious recipes with them too Patty!

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  4. Oh how i love what you made...your gelato seriously look so amazing! I wish i can find here wild blueberries, but I am pretty happy with regular once too:)
    Mouthwatering pics...I am drooling!:)

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    1. Regular and wild ones are almost the same. The wild ones are just a tad smaller and have a slightly stronger taste. Thanks Sandra!

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  5. Wow the color of this legato is super sexy :)

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  6. I finally just bought an ice cream churner and am eager to try all kinds of recipes. This is a great one.

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    1. Oh that's great! Your ice cream maker will never stop churning once you start making your own ice cream. Enjoy!

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  7. I definitely need an ice cream machine! The colour of this gelato is so vibrant that I want to bite into my computer screen!

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    1. Go Jen! It should be your next project before summer next year! I'm sure you and your kids will enjoy it!

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  8. I want to have this gelato!!! Not only it looks beautiful, but I love the combination of wild blueberries and meringue. Gorgeous!!! I love the last shot - that is so cool!

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  9. I remember reading this post but apparently I didn't comment on it. I smiled at your first couple of sentences because I'm the same way. Recently I mentioned to a friend that when I like a item of clothing I tend to buy it in different colors, etc. I got the impression that she thought it was the oddest thing but I've always done that. This habit has spilled over into my prop buying--I keep picking up placemats, plates and fabric swatches even though I have more than I need. Now I've even got the hubs doing the same. Oh, well! Glad I'm not alone!

    I can understand your blueberry love affair, too. I can't eat enough of them lately. I would have loved to taste this gelato.

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    1. I'm glad that I'm not alone in this. LOL!

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