Inside the Scoop

InsideScoopthe

Inside The Scoop.

Created by Moooca Gelato Bar 2016.

Copyright.

All rights reserved. ©

Published by Blurb.

Who We Are 4What Is Gelato? 5

GelatoMoscato & Spiced Pear 9Ricotta & Marscapone 11

White Cheesecake & Pretzels 13Salted Caramel & Potato Chip 15

Blueberry & Lemon Delight 17Chocolate & Hazelnut 19Chocolate & Baileys 21Kahlua & Espresso 23

Dark Chocolate & Sea Salt 25Peanutbutter & Coconut 27

SorbetLychee Berry Bliss 30

Lemon Lime Bitters 32Passion Mango Bash 34Raspberry Zinfandel 36

Dark Maple Chocolate 38

Notes 40

Contents Page

Who We AreEstablished 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 ethically sourced, and our materials 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.

4

originated in sicily in 1686

where fisherman francesco

procopio dei coltelli

created the first gelato

machine

What is Gelato

originated in sicily in 1686

where fisherman francesco

procopio dei coltelli

created the first gelato

machine

a frozen

dessert with an

italian twist

made with

milk, cream

and sugar

5

gel

ATO

The pears will become very sweet whilst cooking in all the spices and wine, but don’t fret because the cream will balance out the

flavours nicely.

FYi

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.

MoscatoSpiced Pear&

4 medium pears2 1/4 cups white moscato1 cup of caster sugar2 cups of cream3 cloves1 cinnamon stick2 tbsp honey1 vanilla bean1 star anise2 tbspn cornstarch

Prep Time: 60 minsServes: 1L

METHOD TO THIS MADNESS

9

almost there!

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.

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.

RicottaMarscapone&

1 cup of cream3/4 cup of milk3/4 cup ricotta3/4 cup of marscapone1/2 cup of caster sugar1 vanilla bean1/2 tsp cinnamon2 tsp honey2 tbspn corn syrup

Additional:1 pack cannoli shells


LET’S get started!

1 1

The white chocolate adds plenty of sweetness

to the recipe, so taste the mixture without the caster sugar first, then

add accordingly!

SWEET TIP

ROAD TO HEAVEN!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.

White CheesecakePretzels&

Base:115g white chocolate225g cream cheese1 cup of milk25g of caster sugar1 1/2 cups of cream

Caramel Sauce:2 tbsp butter1/2 cup brown sugar1/4 cup creamPinch of salt

Additional:1/2 cup of pretzels


1 3

FOLLOW ME!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.

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.

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

Base:1 1/2 cups of cream1 1/2 cups of milk1/2 cup of caster sugar1 vanilla bean

Chocolate Chips:1 packet of potato chips100g milk chocolate

Caramel Sauce:1/4 cup of cream2 tbsp butter1/2 cup brown sugarPinch of salt


Salted CaramelPotato Chip&

1 5

FYi

We know berries aren’t always in season, so

alternatively you can use frozen blueberries - Just

make sure you thaw them properly first.

BlueberryLemon Delight&

2 1/2 cups of blueberries1 cups of milk1 1/2 cups of cream3/4 cup of caster sugar3 tsp lemon juiceGrated lemon zest

LET’S DO THiS!

FREEZE!

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.

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.


1 7

START HERE!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 it’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.

1 3/4 cups of cream2 1/4 cups of milk, divided1/2 cup of caster sugar2 tbspn cornstarch1 cup of hazelnut spread1 cup chopped hazelnutsPinch of salt

ChocolateHazelnut&


1 9

TIP

For a non-alcoholic alternative, try Baileys Coffee Creamer. It’s all the flavour of Baileys, minus the alcohol - Perfect for all ages!

2 cups milk1 cup cream1 cup Baileys1 cup unsweetened cocoa1 cup turbinado sugar2 tbspn corn starchPinch of salt

LET’S GET STARTED!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.

ChocolateBaileys&

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.


2 1

1 cup of cream2 cups of milk, divided1 cup brewed espresso75 ml of Kahlua1 cup of caster sugar2 tbspn cornstarchPinch of salt

FOLLOW ME!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.

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.

KahluaEspresso&

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.


2 3

fyi

Make sure to use high quality dark chocolate

and cocoa powder, as this will make your gelato extra rich and

intense.

Dark ChocolateSea Salt&

3 cups of milk, divided1/2 cup sugar 3 tbsps cornstarch 1 tbsp powdered cocoa200g dark chocolate3/4 tsp sea salt

LET’S DO THiS!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.


2 5

Peanut ButterCoconut&

1 cup of peanut butter2/3 cup caster sugar1 can of coconut milk2 cups of cream1 tsp vanilla extract1/4 tsp salt2 tbspn cornstarch

START HERE!

FREEZE!

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.

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.


2 7

sor

bet

1 cup of caster sugar1/2 cup of water1 punnet of strawberries

1 punnet of lychees4 fresh guavas2 tbspn of lime juice

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.

Lychee Berry BlissPrep Time: 30 minsServes: 1L

3 0

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.

Lemon Lime Bitters4 lemons, juiced1/2 cup of caster sugar

1 cup of bitters1 1/2 cups of water


3 2

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.

3 4

LET’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.

Passion Mango Bash

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.

500g caster sugar2 cups of water1 lemon, juiced

3 ripe mangoes6 passion fruit


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.

Raspberry Zinfandel1 cup of caster sugar3/4 cup of water

750 ml Zinfandel3 cups of raspberries


3 6

Fyi

The red wine is quite strong in flavour, so

if you’d prefer a more subtle tasting sorbet

opt for a Rosé instead of the Zinfandel.

Dark Maple Chocolate

LET’S GET STARTED!

ALMOST THERE!

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.

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.

2 cups of water3/4 cup of maple syrup

1 cup cocoa powder1 tsp vanilla extract


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4 0

Notes

Documents

Inside the Scoop