Sweet summer parties

Multi-generational summer parties are challenging and it’s often a delicate balancing act to get them just right. How do you please guests from five to 95 and keep everyone happy?

The answer might be in the delicious Italian ice cream, gelato and sorbetto.

When Gail Silverton acquired a home in the small village of Panicale, in Umbria, she was drawn to the piazza, the warm, welcoming town centre where citizens of all ages gathered at the gelateria, to enjoy a dish of stracciatella, a hazelnut gelato cone or even a raspberry sorbetto. They would sip an espresso, gossip with neighbours, and because it felt so good to be there, linger as long as possible.

When Silverton returned home, she and her husband, Joel Gutman, longed to recreate that special sense of community, and started up a gelato bar where all ages and groups could meet.

We can encourage the same camaraderie at our summer parties by creating a warm, welcoming environment, and at the centre, a gelato dessert table where guests are invited to sample the flavours, personalize their handmade cones or bowls with variety of toppings, and kibbitz, laugh and linger with guests from every generation.

What is gelato?

Gelato is dairy-based with fruit, nuts, chocolate, toffee or any number of enticing ingredients, while sorbetto is dairy-free, made only of fruit, sugar and water so it has no fat or cholesterol. When deciding on flavours for your party, a good mixture is four gelato, such as everyone’s favourite stracciatella, vanilla, pistachio and hazelnut, and two sorbettos, such as raspberry and mango.

The good news is that, as delicious as gelato is, it’s lower in calories, fat, sugar and carbs than American ice cream because it’s made with 90 per cent milk. Our ice cream has a 70/30 mix of milk and cream. 

Toppings

Because gelato has such a rich intense flavour, it doesn’t cry out for toppings; it is itself a topping, says Silverton.

She loves to plop a scoop of gelato atop a brownie or a brioche, wedge it between a pair of Oreo or peanut butter cookies to make a gelato sandwich or even a double-decker gelato sandwich. Silverton also loves to top a scoop of gelato with a flat chocolate cookie so that it resembles a graduation hat or even a fan made of a pizzelle wafer.

If you do want to serve toppings serve them on gelato that is milk-based.  Sorbetto needs little more than freshly whipped cream says Silverton, although teens love to sprinkle toppings on their gelato no matter what anyone says.  Set out bowls of chopped, toasted almonds, English Toffee, coconut, miniature chocolate chips or even colourful gummy bears.

The adults will probably take their gelato plain or with a dollop of freshly whipped cream. In Italy it is made with a smidge of sugar, vanilla or hazelnut flavouring.


Pizzelle cones or wafers

½ cup all-purpose flour

¼ tsp. baking soda

pinch of salt

½ tsp. freshly ground nutmeg or cinnamon (optional)

2 egg whites

½ cup sugar

4 tbsp. unsalted butter, melted and cooled

1 tsp. vanilla (optional)

In a large bowl, combine flour, baking soda, salt and spices, if desired. Stir to mix and set aside.

In another large bowl, beat egg whites until soft peaks form. Gradually beat in the sugar until stiff, glossy peaks form. Whisk in 2 tbsp. of the melted butter and vanilla, if using. Fold the egg whites into the flour mixture. Place the remaining butter in a container with a pour spout.

Heat a pizzelle iron according to manufacturer’s instructions and brush it with a light coat of the remaining melted butter. Pour a small amount of batter in center of each pizzelle stamp, close, and cook for 30 to 45 seconds, until golden brown. Shape as desired while warm.  Makes 6 regular or 12 mini cones.


Raspberry sorbetto

o ¾ cup sugar

o ½ cup spring water

o 4 cups fresh raspberries

o juice of ½ lemon

o 1 egg white

In a medium saucepan combine sugar and water over medium heat, stirring until the sugar dissolves. Set aside to cool.

In a blender or food processor, puree 3 ½ cups raspberries until smooth. Strain in a fine-meshed sieve to remove the seeds. Stir into the cooled sugar syrup. Stir in lemon juice.  Refrigerate at least 2 hours until chilled.

Transfer mixture to ice cream maker and freeze according to manufacturer’s directions until partially frozen. Add the egg white and continue to freeze until firm.


Stracciatella

o 1 ½ cups heavy cream

o 1 ½ cups whole milk

o 1 ¼ cups sugar

o ½ vanilla bean, split lengthwise

o 2 oz. semisweet chocolate, finely o chopped

In a medium saucepan, combine cream, milk and sugar.

Cook over medium heat, stirring until sugar is dissolved, and then cook until bubbles form around the edges of the pan.

Remove from heat. Add the vanilla bean, scraping seeds into the milk and let stand for 30 minutes. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.

Remove the vanilla pod and stir in the chocolate pieces. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.