The essence of Sicily according to Giovanna Musumeci
What happens when the scent of citrus meets the craftsmanship of one of the greatest interpreters of Sicilian ice cream? Something unique is born, such as the “Assoluto di Mandarino“, a granita that celebrates the purity of the mandarin, transforming it into a sensory experience thanks to the skilful addition of a spice like sumac and that tells of Sicily in every spoonful.
Giovanna Musumeci, who grew up in the family’s historic pastry shop in Randazzo, carries on a philosophy that combines tradition and innovation. With an approach that excludes semi-finished products and artificial flavors, Giovanna works exclusively with local ingredients, such as pistachios from Bronte and citrus fruits from Etna, to create masterpieces of simplicity and authenticity.
Mandarin Absolute, found in the author recipes of Gelato Project version 7.1, is a tribute to the Sicilian mandarin, processed in two versions: a sweet and a savory one. The sweet version, ideal as an end to a meal, gives a unique freshness, while the savory version surprises with its perfect balance of sweetness, acidity and savoriness.
Only in the Gelato Project can you discover the secret behind this amazing savory variation.
Sweet granita, on the other hand, is a concentrate of seasonality and authenticity: a few ingredients, processed with care, for a result that brings out the authentic flavor of the fruit. Perfect for those looking for a light and refined conclusion to a meal, as demonstrated in our 4-hands video to save you from heavy dinners!
The Recipe – Sweet Version
We are all better at Christmas, so one of the two recipes (the sweet one), we leave it here for you! For the savory one, I invite you to download the Gelato Project, currently counting over 300 recipes!
Here is how to makeMandarine Absolute in its sweet version right at home.
Ingredients
- 900 g mandarin juice (without added water)
- 100 g sugar (sucrose)
- 2 g sumac powder
Steps
- Combine the sugar and sumac in a bowl and mix well.
- Gradually pour the powder mixture into the mandarin juice, blending with an immersion blender until smooth.
- Let it sit for a few hours to intensify the flavor.
- Pour the mixture into the ice cream machine and whip it to the desired consistency.
- Serve in small cups and enjoy the granita in all its freshness.
What is the “Gelato Project”? The project in a nutshell!
Imagine an ice cream recipe book that grows each month with new creations, the result of collaboration between master ice cream makers and a community of enthusiasts: this is the Gelato Project!
Each recipe is professionally balanced and perfect for reproduction at home or in the ice cream shop. Project supporters actively participate, requesting new recipes and contributing to a unique collective work.
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