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SpinDistribute.com Article Directory

The following article was published in our article directory on June 17, 2013.
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Travel and World Recipes: Italian Desserts

Article Category: Food and Drinks

Author Name: Rick- Deluxe Sweets and Candy Gifts

Hello everyone this is Rick with Deluxe-Sweets-and-Candy-Gifts.com. I came across a unique website about someone who shares her experiences about all the different world recipes she makes from the various cuisines she has eaten during her travels throughout the world. I found this very interesting and decided I wanted to interview her. Her name is Liliana Petrich de Marquesini. It turns out not only has she traveled to many world destinations she even lives in a different country from where she was born. Born in Mendoza, Argentina, land of many great wines, she now resides in the UK. She tells her stories about her experiences in such places as Morocco, Singapore, France, Italy, her homeland Argentina, Mexico, Croatia and more.

I am particularly interested in asking about Italian desserts since that's where my heritage is from. Since I have been in the ice cream mood of late I hope to
learn more about gelato. Well, without further ado, let me introduce you to her.

DSCG.com: Liliana thank you for taking the time to share your experiences with us. May I ask what made you come up with the idea to share your food stories and world recipes in a website?

BTETFR.com: I learnt to appreciate good food at a very young age because my mum is a great cook. Her favourite book was "El libro de Doña Petrona", that was much more than a recipe book, it was an encyclopaedia full of good advice for the women of those years. The recipes in that book were quite rich and elaborate, and I think I got my cake ideas from that influence. At home, my mum would serve all sort of "exotic" dishes, surely inspired by Doña Petrona, and we, her children, we were not allowed to leave the plate unfinished! Her day started with a visit to our local fresh market where very often she would order in advance some "rarity" to be brought for her, and she will transform it into a delicious dish. With that background, and having later the chance to travel extensively, I always try the local food and the region´s dishes wherever I go, always willing to experience new ingredients or novel ways of cooking the familiar ingredients. If I have the choice when being abroad, I will never eat a dish that I could eat in my city! Over the time, I have collected many recipes and inspirations from all parts of the world. Since now I live far away from my hometown, and thinking in a way of sharing those recipes with my friends and family back home, I came up with the idea of having my own website. And also, it has become a very handy way for my two older boys (and their friends!), living away from home, to have an easy access to the recipes that have become part of my family, so they can prepare them as well, wherever they are.

DSCG.com: What would you say your favorite desserts come from? And why?

BTETFR.com: In my opinion, some of the best desserts were originated in Italy. They are rich and sweet, but they use to incorporate other contrasting flavours to accentuate, and at the same time to make more "tolerable", the sweetness. I cannot think of Italian desserts without thinking of Tiramisu. What was a surprise for me was the fact that this dessert is very "recent". I even contacted "Loli" Linguanotto, its creator, and he was very encouraging, even adding a supporting comment on my page on Tiramisu . I was thrilled!

DSCG.com: Well, what a coincidence because I am of Italian ancestry and wanted to ask you about one of my favorite desserts ice cream. I realize in Italy they make gelato so could you please explain the difference between ice cream and gelato. And which one do you like more?

BTETFR.com: I definitely prefer gelato. Gelato is less fatty but creamier, usually made from fresher ingredients, more tasteful, yum! In my website, I have included a more detailed comparison between gelato and ice cream.

DSCG.com: Well, what's your favorite gelato flavor and would you be kind enough to share the recipe with us if you have it?

BTETFR.com: My favourite gelato flavour is mango and yes I'll share it with you. Please keep in mind I measure my ingredients in metrics.

Recipe for Mango Gelato

Ingredients
For 4-5 servings

300 ml milk*
300 ml cream*
150g caster sugar
4 egg yolks
200g of mango puree (bought as mango pulp or made out of fresh ripe mangoes)

Note*: if you want the very creamy version of this recipe, go for whole milk and double cream. Otherwise, make you own combination of skimmed or semi-skimmed milk and single cream, or even forget the cream altogether and only use the milk of your choice. I personally prefer the combination of semi-skimmed milk and double cream, ummmm...

You don't need an ice cream or gelato machine, although I am sure they must be of great help. Myself, I made my gelato by hand. I only make sure to stir the mix once in the freezer every 20-30 minutes until settled.

Preparation
-Pour the milk, the cream and half the sugar in a saucepan at a low heat until just about to boil, stirring with a wooden spoon. Remove the saucepan from the heat and leave it to chill until just warm.

-Meanwhile, beat the rest of the sugar and the yolks until creamy and lighter using an electric mixer.

-Once the milk mixture is warm (or at least, not hot enough to cook the yolks!) add the creamy yolks into it and mix until all homogeneous and foamy.

-Take the mixture again to a low heat. This part can be a bit tricky, so do not neglect the mixture at this stage! Keep stirring the mix slowly and continuously until the mix start getting thicker. The trick is to wait until thick (when it can slightly coat the wooden spoon) but before boiling (otherwise, the eggs will curdle). Once thickened, remove from heat and transfer to a mixing bowl to cool down in the fridge. The mixture should look homogeneous, but if not, consider passing the mix through a fine sieve. If you followed the instructions carefully, you shouldn't need to.

-Add the mango puree and mix thoroughly.

-Once the mixture looks thicker and is completely chilled, transfer to a gelato (or ice cream) maker and follow its instructions, or cover and take to the freezer making sure to stir it every 20-30 minutes until settled. Remember to remove it from the freezer 10-15 minutes before serving, since gelato must have a soft and creamy texture, never a solid frozen one!

-Now you have a mango gelato, that is delicious on its own, or serve with fresh berries, fruit sauces, or as the base for a more elaborate cup or dessert.

DSCG.com: That sounds so good. I can't wait to try it. I love mango too. I used to have fresh mango when I lived in Venezuela. And there's a big Italian influence there. There was a gelato place I went to regularly that served mango and coconut, my personally favorite. Nothing, and I mean nothing, beats fresh coconut. It's the best ice cream/gelato flavor there is- hands down!

Well, thank you again for stopping by and sharing such great information with us. Hope to hear from you again.

BTETFR.com: Thank you Rick and we will talk again. Bye.

Keywords: world recipes,Italian desserts,mango gelato,tiramisu, desserts, sweets, travel

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