I do enjoy a nice gelato once in a while, especially on a hot day. But mostly my cravings strike at the dead of the night, when every ice cream parlour is shut. But I can whip up my own gelato now! Guess why? I was lucky enough to attend the Frozen Desserts Workshop at the Ballygunge outlet of Mama Mia!, on June 20. Hosted by Natasha Celmi, the founder of the gelato brand who is now into food styling and workshops, the session saw nine students, including myself, lapping up the secrets that go into making the smoothest gelato and frozen desserts. #CravingsSatisfied.
“We were requested by our old clients to restart our workshops as they used to be very popular. We hosted this one around gelato and frozen desserts because it is something we have expertise in. We wanted to show how easy and creative you can get with it,” said Adhiraj Thirani, who co-owns Mama Mia! along with Akshat Singhania.
TIPS AND TRICKS TO MAKING A SMOOTH GELATO
1. Temperature is very important. You have to keep the atmosphere, room and dishes cool. Because if there is too much hot and cold going on then ice particles form and you don’t get the smoothness of ice cream.
2. Always use fresh ingredients.
3. Presentation is key. You eat with your eyes first.
4. You should always have proper equipment when making gelato.
5. Adding some salt to your frozen desserts and gelato brings out more flavour from the ingredients.
6. When making a fruit gelato, never mix chunks of raw fruit into the mix. It will harden with the gelato.
7. Never beat the gelato mix fast, otherwise it may split or you might not get the proper consistency.
8. Taste your mix after every step.
9. When making vanilla gelato, use vanilla bean instead of the essence, because the essence gives the mix a bland white colour.
10. Do not make gelato in an environment where other food is being cooked, otherwise the mix may absorb the smell.
11. Instead of mixing a sauce into the gelato, swirl it layer by layer. This makes it look good and balances the flavour.
12. Always clear your work table. You can’t function in a mess.
Text: Urvashi Bhattacharya
Pictures: Rashbehari Das
