I am very excited about my new Italian cooking program in Napa. Every month we are going to discover a different region of Italy at the intimate kitchen of Cedar Gables Inn Bed and Breakfast. Since classes are going to be held on Sundays between 11:00 am and 2:00 pm I am also offering a guest pass to a local winery.
The first class is going to be held on Sunday September 7 and is all about pasta. If you want to join me, here are the details: Pasta Workshop and Wine Tasting
I hope you can join me in this exciting experience
If you don't have an ice cream machine you can still make this frozen desserts at home. It has the same texture and delicacy of gelatos and it pairs perfectly with any berries in season.
- 1/2 pound strawberries
- 1/2 cup sugar
- 5 yolks
- zest 1 lemon
- 2 cups heavy cream
In saucepan over medium heat, cook the strawberries
with 1/4 cup of the sugar, stirring often, until the berries soften and
begin to break apart, 5 to 7 minutes. Strain and set aside.
Choose a medium stainless-steel bowl that can rest just
inside a medium saucepan. Pour about 1 inch of water in the saucepan and bring
to a boil. Reduce the temperature to maintain a gentle simmer. Put the egg
yolks, zest, and the remaining sugar in the medium bowl and whisk
until well combined and pale yellow.
Add the strawberry
mixture and whisk to combine. Set the bowl over the saucepan without letting it
touch the water and whisk constantly until the mixture is thick and leaves a
trail when you lift the whisk, 3 to 4 minutes. Let it cool (you can use an ice
bath to cool it down faster).
Meanwhile, in a in a stand mixer fitted with the whisk
attachment, beat the cream to medium peaks, 2 to 3 minutes.
Gently fold the whipped cream into the strawberry mixture
until just combined.
Pour the mixture into molds, smooth the surface, cover
with plastic, refrigerate at least 6 hours.