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.
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.
The gelato making begins with some whole milk.
Next comes a generous amount of cream.
Measuring out the yolks and 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.
A helping of sugar is added.
Vitaly has an industrial mixer, of course, but this can be done by hand with a whisk.
The lemon zest is added. Make sure not to include any of the pith. The lemon zest perfumes the entire body of the gelato.
First the gelato custard is heated on low heat, then it's churned and frozen.
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.
While the gelato machine is running, it's a good time to prepare the whipped cream for the bottom and last layer.
Mixing the cream
Costa Crema Gelato
A fresh batch of Costa Crema gelato. The industrial gelato machine makes the gelato in twenty minutes flat.
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.
Barbara spreads the whipped cream
With the flower-shaped gelato molds, it's important to make sure each petal is fully filled. The whipped cream layer on the bottom is actually for insulation from the plate. This helps prevent the gelato from melting too fast when you're eating it.
Freezing the gelato cakes
These gelato cakes need to freeze for at least twenty minutes before serving.
Enclosing the gelato cake
The lids have instructions for how to prepare the gelato cake for serving.
Frozen gelato cake
Here's the Custard Crema gelato cake with strawberry poche ready to be taken home and popped in the fridge.
Unmolding the gelato cake
Run the gelato cake in the plastic cover under a stream of cold water for 30 seconds.
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
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
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)