2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Ice cream in its various shapes, colors, variations and flavors will never go out of style. Always eating a ball or two vanilla ice cream with pieces of chocolate or pouring with your favorite topping will be a special moment that you want to experience in the company of a friend or just while walking on the way home.
The making of ice cream has its own deep history, which is not a specific topic here, but you can follow (the history of ice cream).
Today we will introduce you to the different variations of ice cream in different parts of the world, as well as some ice cream classics.
We start with some specific sweet ice masterpieces to get to the favorite summer desserts of generations.
Alaska / Baked Alaska
Heavily frozen ice cream dipped in a protein mixture for kissing and then baked briefly. The core remains ice cold and the crust is hot. The story goes that it was named in honor of Alaska's accession to the United States.
According to another version, in 1894 the chef of the Delmonico restaurant Charles Ranhofer called the dessert Alaska, Florida, comparing the difference in temperatures of the two main ingredients with the differences in the climates of the two states.
Such a dessert in Hong Kong is called a flame on an iceberg, and in some Chinese restaurants in our country you can order a similar breaded ice cream with a thin crust of eggs and rice flour, melted for seconds in boiling oil.
Banana split
It is usually served in an elongated flat plate called a boat. Put a half-cut banana in it, and on it - three balls of ice cream: vanilla, chocolate and strawberry ice cream. Drizzle with chocolate, strawberry or pineapple sauce and garnish with whipped cream and maraschino cherries.
The dessert was invented by 23-year-old apprentice pharmacist David Evans Strickler from a city in Pennsylvania in 1904 and quickly became very popular.
Bom glace (bombe glacѐe)
Behind this apparently French origin is an ice cream dessert, frozen in a spherical shape so that it resembles a cannonball. The famous Escoffier is the author of 60 recipes for "bombs". At the end of the XIX century there was a fashion for desserts to be made in various extravagant forms - palaces, fruits, birds and the market was flooded with copper and metal templates for them. "is from one ice cream, and the layers that surround it - from another.
Granita - Italian dessert
Something like very finely crushed or grated fruit-flavored ice. In fact, once the mixture freezes, it is stirred several times with a fork and frozen again. These ice crystals are rarely consumed on their own - a real luxury when sprinkled on vanilla cream ice cream.
Gelato
In Italian, it just means frozen. But the gelato has its own special characteristics - it is less sweet and denser than its commercial relative. It is not fluffy, ie. contains less air and the fat content of the dairy products used is much lower.
The traditional flavors of gelato are vanilla, chocolate, hazelnuts, pistachios, egg custard and straciatella - vanilla ice cream with chocolate sauce. Raspberry, mango and pineapple flavors are considered more modern.
Gelato was invented by Buontalenti in France during the Renaissance. The order came from Cosimo de 'Medici, who wanted to impress a Spanish delegation with an extravagant feast. The feast took place on October 5, 1600, after Buontalenti had worked for months to create the iced dessert.
In 1686, the Sicilian fisherman Francesco Procopio de Cotelli invented the first gelato machine. In 1930, in the Italian city of Varese, the first cart for such went on the streets ice cream. To this day, Italy is the only country in the world where sales of handmade ice cream exceed those of industrial -55 against 45 percent.
Dondurma
This one ice cream is made in Turkey - If you've been there for a walk, you've probably come across young people in national costumes who spin the ice cream on a stick and it stretches in the air and reassembles into a ball. The secret is that it is much thicker and harder - sometimes it has to be cut with a knife. Turkish ice cream is made from goat's milk mixed with flour from ground tubers of the wild orchid species - salep.
The popular name of this orchid is dondurma - fox testicles because of the similarity in shape. Hence the name of the ice cream. The orchid itself cannot be exported outside the country, so you can try dondurma only in Turkey.
Melba / Sundae
In Bulgaria, for unknown reasons, probably related to the distortion of information when passing through the Iron Curtain at the time, we call the melba the combination of several balls different ice cream, garnished with waffle cigars, fruits, paper umbrellas or cocktail palms. This type of dessert originates from America, where it is called sundae from the word Sunday. The association is clear - this is the traditional treat when the family goes to a pastry shop together on the weekend.
To continue unraveling the case of the Bulgarian melba, we must specify that its name comes from a completely different dessert - peach melba. Its author is the famous French culinary ace Auguste Escoffier. In 1892, Australian opera singer Helen Mitchell, whose artistic pseudonym was Nelly Melba, toured London. At dinner in her honor, Escoffier served peaches with vanilla ice cream and raspberry puree. The dessert was named after the opera prima and to this day has the fame of one of the most perfect gourmet combinations in general.
The fashion of melbs is preceded by another popular means of cooling in the heat - the so-called. ice cream soda. This is a drink invented in 1874 by a certain Robert McKay Green. It is said that during an anniversary celebration at the Franklin Institute in Philadelphia, the ice for fizzy drinks ran out and the ingenious Robert began mixing them with vanilla ice cream, which he bought from a cart at a nearby vendor. The invention quickly won the hearts of teenagers who began to gather ice cream soda.
Nougat
Photo: marcheva14
In fact, the nougat is that delicious white halva from Yablanitsa that sticks to the teeth and is full of nuts. At least in France, and in Europe in general, they have this in mind. French name - pan nogat, comes from the Latin panis nucatus, which means bread with nuts. In Italy the same dessert is called Torone, in Spain - Turon. Frozen nougat has the same taste of nuts and honey, but its main ingredients are cream and eggs, so its consistency is as smooth as any other ice cream. In restaurants you can often find Nougat or French nougat - the menu includes homemade ice cream with nuts.
Semifredo
It is rather a dessert made from a combination of ice cream (or ice cream and fruit), mostly egg-based - something like frozen caramel cream or frozen mousse. They are arranged in layers in a rectangular shape and frozen in it. Semifreddo is served with various toppings, sauces, toppings or fruits. Because in order to cut, the dessert must be slightly thawed, it is called semifreddo (semi-cold_.
Sorbet
This is more of a historical concept - in the time of Marie Antoinette, for example, it was served as a palate-refreshing dish between two dishes. Sorbet is a frozen fruit syrup, its main qualities are that it is fresh and light. In addition, it must be vegan - it is not allowed as ingredients milk, eggs or gelatin.
Sherbet
The classic sherbet is a frozen and then broken into fine crystals mixture of fruit syrup or puree, sugar or sugar substitutes and water or wine. In today's sense, the term includes milk with a fat content of 1-2 percent and is sweeter than commercial ice cream.
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