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La Grotta Ices

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Kitty Travers reminds us of the importance of both in her beautiful exploration of ice creams, sorbets, and gelatos. She went to culinary school and spent time traveling, lingering in Italy where the intense gelato laid a clear blueprint for the dense, smooth ice creams she creates today. This isn’t easy, and so the kind of ice cream that delights and excites so many of us — lurid ice pops, huge ice cream sundaes, McFlurries — often use culinary trickery to help achieve that holy grail of ice cream-making: a perfectly rich, dense ice cream that begins to melt teasingly as soon as it is served. Herbs, geranium leaves and fruit leaves are valued too, particularly useful if you are waiting impatiently for your fruits to ripen as the leaves (some are poisonous, so check) deliver interesting flavours on their own as well as adding another dimension to fruit ice creams.

Their latest initiative, the East London Art Prize, celebrates and promotes art made in the cultural hub of east London. Mix the espresso, chopped peel, chocolate and toasted nuts together and place in the freezer in a lidded container (this is so that they won’t melt the ice-cream once they are added to it). With pleasure always the aim of the game — whether you’re attempting to replicate one of Kitty’s recipes or just flicking through the book licking your lips — Studio Frith also designed a typeface to reflect this, “derived from the pleasure of ice cream, where nature and play come together.Holidays in Italy were spent working, sampling and learning about gelato in the best places for it - Rome, Naples and Sicily. Though some may have found this to be a challenge, Travers adopted the idea of focusing her ice and custard flavours on seasonal and, most often, regionally sourced ingredients, making it her signature practice.

Travers’ interest in ice cream stayed with her, and continued to grow as she trained as a chef at the Institute Of Culinary Education in New York. Named by Fergus Henderson as one of his 10 picks for chefs of the future in Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs, she also teaches how to make ice cream at the School of Artisan Food in England.To make the ice-cream: the following day, pick out the vanilla pod and squeeze out all the seeds, adding them back to the custard.

She told Something Curated: “I was living in Cannes, working as a waitress and travelling up and down the Riviera lot on my weekends off, visiting different places in Italy. And when combined with unexpected herbs and other mix-ins, the results are eye-opening: Rhubarb and Angelica Guava and Lemon Leaf White Grapefruit and Pale Ale Tomato and White Peach Raspberry and Sage Chocolate and Caper Featuring 85 photographs in a stunning design, the recipes in La Grotta will utterly surprise and inspire home cooks to explore homemade ice cream in delightful new ways.There, she worked with Mario Batali at his restaurant, Otto, where she first got the opportunity to explore the craft of making ice cream. I refuse to virtuously leave behind the tubs of bright green mint chocolate chip, or ditch my favorite cookie dough confections. One of The New York Times ’s “Best Cookbooks of Spring 2019” • “Too often, ice cream is forgotten in the conversation about seasonal and sustainable cooking. When the sun is shining, there’s no better way to cool off than with a bowl of delicious homemade ice cream, whether it’s an exotic fruit flavour or a family classic. There's good advice too, like: Keep your Loganberry source to yourself - they are as rare as hen's teeth and short in season; why good quality cocoa powder works better than chocolate in ice cream; keep your eyes open and nose alert to walnut trees and lemon verbena bushes on common land; after sieving berries, use the pips for making a pip juice; and eat chocolate pudding flavoured ice cream with a good friend so they can wrestle it from you before you polish it off in one go!

I won one when I was a finalist in a national cooking competition when I was 12, but it never worked. As soon as the milk is hot and steaming, whisk the yolks with the remaining sugar and honey (if using) until combined. The undisputed ice cream queen, she has been delighting South London and beyond with her heavenly creations ever since. One of The New York Times 's "Best Cookbooks of Spring 2019" - "Too often, ice cream is forgotten in the conversation about seasonal and sustainable cooking. Pour the custard into an ice-cream machine and churn according to instructions, usually about 20-25 minutes, or until frozen and the texture of whipped cream.

I purchased both thinking the latter included new recipes; a bit deceiving I’d say, this information should have been disclosed. Fold the tea towel in half over the apricot stones to cover them, then firmly crack each stone with a rolling pin. In a small converted greengrocers in south London (her ice cream shed), Kitty Travers is patiently creating an array of iced delights - fresh ice creams that taste of the real, whole fruits; hand-made choc ices that crack open to reveal layers of playful pastel-coloured flavours you didn't even know existed; juice-drenched granitas to be stuffed into brioche buns with fresh cream; and eye-popping, palate-tickling sorbets that will enliven the taste buds of all those lucky enough to sample them. Glucose syrup, dextrose, and frozen fruit purées are also off-limits, all at odds with the “naturalness” that Kitty champions.

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