La Grotta: Ice Creams and Sorbets 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
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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.

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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 0451498429
  • ISBN 13 9780451498427
  • Published Mar 26 2019
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

More than 75 recipes for fruit-forward ice creams, sorbets, and granitas--all made with fresh, natural, minimally processed ingredients--and 85 photographs in a bold, stunning design, from the creator of the beloved London-based brand, La Grotta Ices.

Craft ice creams are all the rage, with new indie producers breaking the rules by creating very unusual, exceptionally delicious flavor combinations. La Grotta Ices is changing our expectations when it comes to these cravable cold treats. The 47 ice creams and 28 sorbets and grantitas are fruit-focused--the best produce goes into the ice cream and sorbet bases to ensure the purest taste of the fruit shines through. 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. The recipes in La Grotta will utterly surprise and inspire home cooks to explore homemade ice cream in bold new ways.

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