Berries and stone fruit have arrived at the Park City farmers market. I selected beautiful blackberries from Tagge Farms and apricots with a gorgeous red blush from another farmer. I decided make a Blackberry and Apricot Pavlova since I had quite a supply eggs from my chickens. The egg white to sugar ratio that I use for a meringue is 1 1/2 parts sugar to 1 part egg whites. The white for a large egg the grocery store weighs about 40 grams and I typically use 4 eggs to make 160 grams egg whites and 120 grams sugar. The eggs from my little flock of five chickens and one rooster, as you can see are not only different colors but are radically different in size. It took seven eggs to make 160 grams of egg white leaving behind 7 yolks. Since yolks cannot be held for any length of time I decided it was time to make gelato. Pretty great on a hot afternoon!
Since I wanted to use my fruit for the Pavlova, I went with a non-fruit gelato. Interested in trying my hand at stracciatella but in the mood for coffee, I decided to combine the two. I began by infusing the milk with Intelligesia Black Cat espresso beans.
I heated the milk with the beans, then let it steep and cool. I blended the beans and milk in a Vita Mix until the milk was a nice latte brown and then strained out the beans.
Next came making a basic gelato custard and chilling it over night. I have a cuisinart ice cream maker with a compressor which I love! No need to remember to chill the ice cream maker bowl or even more problematic - create freezer space for the bowl. The compressor makes the appliance big and heavy but I love the spontaneity it brings to the frozen dessert world.
Making the stracciatella part was the most fun. If you are not familiar with this type of gelato - it is a bit akin to chocolate chip but much less chunky. The gelato is filled with fine shavings of chocolate. To do this the chocolate is finely shaved, melted and mixed with a bit of oil. I used coconut oil. It is added to the gelato at the end of the churning process. I drizzled the chocolate in while continuing to churn for a few final minutes. The chocolate immediately solidifies in little shards creating a crunchy texture against the smooth gelato. Cool and delicious!
Now it is time to get started on that Pavlov, but what frozen treats are you loving this summer?