Slideshow: Behind the Scenes: Making Gelato Cake at Vitaly

Custard Crema with Strawberry Poche Gelato Cake
Custard Crema with Strawberry Poche Gelato Cake
Sweet, light and lemony, the Custard Crema gelato is perfectly offset by the strawberry poche. Gelato cake is pretty much the perfect ending to any meal. Here's how it comes together.
Strawberry Poche
Strawberry Poche
The berry sauce, or poche, depends on what's available and seasonal. A simple mixture of sugar and berries, the poche is made by simmering the berries on low heat for five hours. Poche simply means the stage before you'd normally make marmalade or jam. This keeps the strawberry poche succulent and bright. After this layer is finished, it goes straight back into the freezer for at least 5 minutes. Maurizio recommends freezing it for at least twenty minutes to make sure everything is adequately chilled.
Milk
Milk
The gelato making begins with some whole milk.
Measuring out the yolks and egg whites
Measuring out the yolks and egg whites
Egg whites
Egg whites
Now the separated egg whites are weighed on the scale. It's extremely important for the consistency of the gelato to have the exact amount.
Sugar
Sugar
A helping of sugar is added.
Lemon zest
Lemon zest
The lemon zest is added. Make sure not to include any of the pith. The lemon zest perfumes the entire body of the gelato.
Gelato machine
Gelato machine
First the gelato custard is heated on low heat, then it's churned and frozen.
Gelato Molds
Gelato Molds
These plastic gelato molds are custom made for Vitaly and imported from Italy. It's important to keep everything cold during the gelato cake making process. These were pre-chilled before our gelato cake session.
Mixing the cream
Mixing the cream
Costa Crema Gelato
Costa Crema Gelato
A fresh batch of Costa Crema gelato. The industrial gelato machine makes the gelato in twenty minutes flat.
Spreading the gelato
Spreading the gelato
Quickly spread the gelato over the berry layer. Since the gelato has such a small window for melting, this step needs to be done in about five minutes or less.
Freezing the gelato cakes
Freezing the gelato cakes
These gelato cakes need to freeze for at least twenty minutes before serving.
Enclosing the gelato cake
Enclosing the gelato cake
The lids have instructions for how to prepare the gelato cake for serving.
Frozen gelato cake
Frozen gelato cake
Here's the Custard Crema gelato cake with strawberry poche ready to be taken home and popped in the fridge.
Defrosted gelato cake
Defrosted gelato cake
You can see that the strawberry poche is at the right temperature after running it under the cold water.
Inverting the mold
Inverting the mold
Press gently and wait for the air bubbles to appear. It takes a bit of finessing, so don't hurry it.
Custard Crema Gelato Cake
Custard Crema Gelato Cake

Wait three minutes before serving the cake after it's been inverted. Now the strawberry poche is perfectly runny.

Prices for the cakes are: $17.50 for a small (serves four), $29.50 for a medium (serves 8) and $39.50 for a large (Serves 12)