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2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
Padua. City of art, pearl of the Veneto region, one of the most pleasant towns in the North East of Italy.
For a few years now, when you gourmands have heard of the "Padua-Giotto" duo, you no longer think of the Scrovegni Chapel but of a pastry shop. No, not to that of Maestro Biasetto, another, perhaps not yet so renowned but no less valid: the Giotto pastry shop (the most attentive readers of Dissapore already know panettone, biscuits).
And if the name doesn't shine for its originality, certainly our pastry shop ice cream shop yes, and quite a lot.
Not so much for the products for the ingredients used, no: the originality lies in the workers. Who are not ordinary workers but inmates. Prisoners.
Yes, you read that correctly. Prisoners. The delicacies of the Giotto pastry shop are produced by about twenty inmates, the laboratory itself is located inside the "Due Palazzi" prison.
The twenty particular workers are led by six master pastry chefs, and immediately the result of the joint work has met with so much favor with consumers, that Eng Matteo Florean, head of the pastry shop, had the idea of producing since 2015 as well great ice cream.
An ice cream made with excellent ingredients: zero kilometer milk - indeed, less, since it is supplied by a farm located just 800 meters from the prison -, Cormac cream, Icam chocolate, Agrimontana fruit and honey from the Euganean Hills.
Now, all of Padua really eats those ice creams and croissants, with great taste and satisfaction, even for the inmates who hardly return to the "old occupations" (4% recidivism compared to a national average of 75%).
And so, thank you Padua, thank you Pasticceria Giotto, thank you prisoners: your yes that is a really "good" ice cream. In the face of "those who think well".
So good, dear my little readers, that we are about to share the recipe with you.
RASPBERRY ICE CREAM
Ingredients for about half a kg of ice cream:
raspberry pulp: 200 g, cold infusion of roses: 150 g, dextrose: 27 g, granulated sugar: 26 g, Glucose syrup 29 DE: 80 g, inulin: 16 g, mace (??? Explanation later): 0.5 g.
First of all, get yourself inulin: since Montersino cleared it through customs, none of us believe it to be a dirty word anymore, but will immediately run to buy it or order it in the pharmacy near the house or, even better, if it will get it online, where it now goes away. like bread, given the now rampant fashion of "you too a pastry chef in 24 hours".
Ah, you will also need to have an ice cream maker, a real ice cream maker: this is the recipe for a real ice cream, not soggy homemade porridge, and then forget about the tons of "crafty" recipes on the net that offer ice cream "without ice cream maker". Here, the ice cream maker goes there. Like inulin.
Do you have everything then? Pure ingredients?
Then prepare an infusion of roses by immersing 2 grams of dried rosebuds (alternatively you can also use untreated fresh rose petals: in this case, calculate a weight of about 40 grams) in cold water and leave to rest in the refrigerator for at least 36 hours.
After this time, add the raspberries, sugars, inulin and mace to the infusion and blend until a homogeneous mixture is obtained.
Then turn on your ice cream maker (ice cream maker, I said! Get rid of those looming biceps!) Pour the mixture, operate the spatulas and set the timer for the time suggested by the instruction booklet (for half kg doses).
Finally, take everything and enjoy: the result is a dark pink ice cream, which at the first taste has a decidedly hint of nutmeg, then the rose arrives and, only at the end, you remember that it is a raspberry sorbet. So good that I wanted to do an encore, much to the gratification of the pastry chef - inmate who offered it to me. And mine, of course.
Store in the center of Padua, in Via degli Eremitani, 1.
P. S. I know so much that you don't know what "mace" is.
Well, I tell you, saving you from going to Google. Mace is the fleshy shell that covers and protects nutmeg, rich in vitamins and minerals. It has a less strong aroma than that of nutmeg and can also be used as a natural colorant, for ex. for our homemade noodles.
And now, go, to make ice cream!