La Grotta Ices by Kitty Travers

  • Amalfi lemon jelly (page 24)

    from La Grotta Ices La Grotta Ices by Kitty Travers

    • Categories: Ice cream & frozen desserts; Dessert; Italian
    • Ingredients: Amalfi lemons; iota carrageenan; milk; heavy cream; egg yolks
    show

  • Show all Recipes...

Notes about this book

  • metacritic on May 28, 2020

    The apricot rose recipe alone makes this a book worth possessing. It's a gorgeous book though some ingredients will pose a challenge (black currant leaves, for instance, or Amalfi lemons) for those in the US or those who don't have ready access to growers who will respond to special requests.

  • EmilyR on April 04, 2019

    Pea Pod ice cream recipe available here : https://www.tastecooking.com/recipes/pea-pod-ice-cream/

Notes about Recipes in this book

  • Amalfi lemon jelly

    • metacritic on June 09, 2021

      I used powdered gelatin, the allowed substitution, but had actual Amalfi lemons at hand. The result is one of the most glorious ice creams I've ever enjoyed. This is next level ice cream, better than any I've had at three star Michelin restaurants.

  • Swiss vanilla

    • metacritic on June 09, 2021

      This was perfection. There is no equal if this is the flavor you seek. Use whole vanilla beans.

  • Apricot and rose petal

    • metacritic on June 09, 2021

      I've enjoyed three great ice creams in my life. First and second were on Capri. This was the third. I first tried using rose syrup as a substitute. I later used rose flower water and this was the way to go.

  • Fig leaf and raspberry

    • metacritic on July 20, 2024

      Wonderful and very easy recipe! The fig leaf mellows the raspberry, offering a subtle recollection of figs -- or at least their scent -- that balances the tang of the raspberry. This is a more subtle and nuanced sorbet than I might have expected but well worth making. Would repeat without question.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Kitchn by Ruby Tandoh

    The recipe titles in the gorgeous La Grotta cookbook...read like pages from a botany textbook: wild fig and watermelon, yellow peach and basil, apricot noyau, leafy blackcurrant custard.

    Full review
  • ISBN 10 1910931373
  • ISBN 13 9781910931370
  • Linked ISBNs
  • Published Jun 21 2018
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Square Peg

Publishers Text

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.

This is the culmination of the years of work and research that has made La Grotta Ices. A life-long ice cream enthusiast, Kitty got her training in New York, after which she worked with Mario Batali at Otto before returning to London as a pastry chef. She spent five years at St John, before buying an old Piaggio Ape and setting up La Grotta in 2008. Throughout these years, every spare moment she had was used for travel and exploration – from France, Sicily, Rome and Naples to Iceland, Istanbul and Brazil.

The sunlit flavours and far-flung traditions of these places pervade Kitty’s ice creams, as well as her ultimate inspiration: nature. La Grotta Ices captures the flavour of the purest and most delicious offerings available to us, unsullied by additives or faddy substitutes. From ripe seasonal fruits to perfumed herbs and foraged blossoms, La Grotta encourages you to find that fragrant lemon verbena bush hiding behind a bus station, or notice the flourishing fig tree in a public park.

Now Kitty's recipes are available to you. La Grotta Ices offers over 100 inventive flavours, each perfected over years of experimentation and testing, that demonstrate the true artistry of real ice cream, sorbet and granita.



Other cookbooks by this author