Friday, 6 August 2010

Lemon Gelato

It's official - gelato is the most difficult thing to photograph. Ever!

I was reading an online article during the week in which a photographer described the challenges of his work, particularly when it comes to capturing shots of children or animals. Ridiculously, I scoffed.. "Clearly he has never tried to photograph gelato!"

The previous day I had pre-scooped and frozen the gelato, hollowed out and cleaned a lemon and set up my scene to photograph this lemon gelato. Despite being organised, it was nothing short of frantic chaos. You see, gelato melts incredibly quickly. Once you've served it, it's Go! Go! GO! It was worth it though. I managed to get some shots of gelato (as opposed to chilled lemon soup) hehe...



There are two main reasons why gelato melts so quickly. First, gelato typically has a low fat content than regular ice cream and secondly, its semi-frozen consistency. I really enjoy gelato, particulary after dinner because it is so light yet so flavoursome.

I adore all things lemony, and I especially love the refreshing and zingy hit of lemon gelato. I'm getting a bit sick of the cold weather here in Sydney, so perhaps a summery gelato will help bring on summer (?). A bit like a home cook's rain dance, only for warm weather! haha..

Lemon Gelato
Makes approximately 1L

1 cup water
220g caster sugar
1/3 lemon zest
2/3 cup freshly squeezed lemon juice
2/3 cup double cream

1. Place the water, sugar, lemon zest and juice in a small saucepan.
2. Stir over a low heat until the sugar dissolves. Bring to the boil and cook for 2 minutes, then remove from heat.
3. Strain the mixture through a fine sieve and refrigerate for several hours or overnight.
4. Whisk together the lemon mixture and cream in a large jug.
5. Churn in an ice cream machine following the manufacturer's instructions, before transferring to a container then freezing. Mine was a little runny after churning, but was ok once frozen.

Note: If you don't have an ice cream machine, never fear. To read advice from David Lebovitz (in my home, referred to as 'The Ice Cream Guru') about how to make ice cream without a machine, click here.



Have a lovely weekend, everyone :) If the weather is warm in Sydney, perhaps it will be the gelato that brings it on! Let's wait and see...


Ladybird x

10 comments:

  1. It's definitely a challenge! I find gelato WAY harder to photograph than ice cream.
    But I've had some success in the past by freezing a metal cookie sheet then lining it with baking paper and putting the scoops of gelato onto that and straight in the freezer for 20 minutes or so

    You've also got to make sure whatever you're photographing it on/with is cold too - So I always put my bowls and spoons in there with the gelato :)

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  2. Thanks for the tips, Kristy! I did freeze the scoops on the cookie sheet as you described, but I didn't freeze the other items :) Thanks x

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  3. It was worth the hard work, it looks beautiful! Mouth now watering.

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  4. mmm I love gelato! My favourites are mango and strawberry, or pistacio in my pre-vegan days :)
    Your lemon gelato does however look lovely, and i love how you photographed it in the lemon.

    Rose

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  5. hehe SO with you! The last time I did a gelato story I was so traumatised by having to photograph it that I felt the need to write about it too. It looks divine though so well done capturing it whilst it was still in its icy state! :)

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  6. oh love it- would have to omit the cream and make it lemon sorbet but I'm guessing it would be almost as delicious. Good work getting a non melted shot!

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  7. Aww, you pic of the lemon gelato in the lemon melted my heart!

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  8. It looks awesome! I have to break out my ice cream maker again...

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  9. You did well with the photos! Ohh yes, mmm imagining the refreshing taste and feel in my mouth... bring on summer!

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  10. hai Nice recipe and also good clicks...I will surely try this lemon gelato.

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