In my daily life, I tend to drown myself in details and routines and sometimes I feel even stagnant living happy times and sometimes not so happy times. Yet, all along those times and despite it all, part of my mind functions in a reverie state and that is my strength. It is in that corner of blue sky in my mind that I think of ideas, of flavors, of a special touch to add to our product that we like to call a “spin”. I may go dormant and hardly blog but I hope YOU all, friends of Rollin’Gelato, don’t lose sight of us. Please keep visiting, there will be something that we like to share. Thank goodness for John who keeps up with the posting and keeps Rollin’ Gelato rolling.
I have tried in the past to use Non-dairy milk and did not succeed. Often it hardens because of the lack of fat and dairy protein, since I am trained to do the classical making of gelato and sorbet. However, in order to meet the request of friends/customers to use specific ingredients (such as Olive oil, protein whey, non-dairy, etc…), my mind is now shifting gears and starting to think outside the obvious in order to meet the request/challenge. The biggest question that I pondered on is how to create a sorbet-like product, with the creaminess of a gelato without the dairy …. Thus the idea of a Sorbelato.
Here in Austin, I remade the extra virgin olive oil vegan gelato. This time, I used Sola Stella extra virgin olive oil, an award winning oil from a grove grown in Dripping Springs, Texas (The Texas Hill Country Olive Company). We plan to introduce this flavor to our Texan customers.
Of note, the first time I made that recipe in Michigan, I used Oleavanti extra virgin olive oil imported from Lebanon. Going forward, that oil will be for Michigan Rollin’Gelato.
I made Cashew milk-peanut butter-pumpkin. The creaminess of this one is wonderfuly noticeable and on top of that it is vegan. I am pondering on a chocolate syrup to drizzle over it.
Last for the time being: Mocha sorbet with swiss meringue (chocolate from Delysia chocolatiere-Texas, coffee from Greater Goods-Texas). I passed the challenge; the meringue incorporated nicely and provided the elasticity and sense of creaminess and did not weep nor separate. Yes!!!!
This latter one was a revisit on making Swiss meringue (Pastry Class-Sullivan University), using the egg whites that remains after making a traditional gelato with egg yolks. No waste here.
Rollin’Gelato will continue on offering traditional style of gelato and sorbet and always working to bring a “spin”, an excitement to your taste buds.
Happy Thanksgiving to you all, and to all lots of blessings.