La Grotta Ices

Product Information

Depending the season, you might find nocino (green walnut liquore - “it's like butterscotch and coffee with a touch of bitterness” ), chocolate treacle, or apricot, noyau (kernel found inside stone fruits) and forest honey ice creams, as well as yellow peach and basil sorbet. All of the flavors are sublime, and I think I could eat the Fig Leaf and Raspberry Sorbet every day and never get tired of it. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. Kitty Travers’ La Grotta Ices wins a spot because its subject matter relates to the personal and introspective part of my reading journey. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

Perfect for: Ice cream lovers (so, pretty much everyone then) who want to create unusual flavour combinations at home. When the sun is shining, there’s no better way to cool off than with a bowl of delicious homemade ice cream, whether it’s an exotic fruit flavour or a family classic. After studying, Travers moved back to London, and worked as the pastry chef at St John Bread and Wine in Shoreditch, before she decided to launch La Grotta Ices in 2006. Fueled by a well-traveled palate and the desire to pluck fruit from any available source along the way, Kitty has provided us with rich stories and unique recipes in this book.

It’s a really beautiful 1950s café with neon tube lighting and a stainless steel interior[footnote]They just love ice cream in Reykjavik. She then went around telling people she’d sacked me because my disability (back trouble) made me useless, even though that’s discrimination, and she’d known about it when she hired me. How eating too many Kiwis in the name of love led to a visit to a cowboy-hatted doctor, the part played by Mussolini in the drama, and how Italy can be too much if you're not careful. An inheritance allowed her to fly to New York to study and to 'stage' for Mario Batali and Meredith Kurtzman at Otto Enoteca and for Gabrielle Hamilton at Prune.

Expectant punters can look forward to a weekly changing selection of seasonal frozen treats, with the emphasis on fresh-tasting fruity combos – think pomegranate and leafy orange, pear and myrtle, wild fig and watermelon or quince and Bramley apple pie.The saffron is generally packed in small sturdy glass or plastic boxes, which emphasises the fragility and the value of the spice. It was driven by a willowy tall, rosy-cheeked woman who seemed to have found the secret to happiness.

Under the name La Grotta Ices, in a small and unassuming converted greengrocers in south London, Kitty Travers creates an array of unique iced delights – fresh ice creams that taste of the real fruits, with signature flavour combinations such as white peach and tomato, tamarillo, and papaya with green chilli and lime; hand-made choc ices that crack open to reveal playful pastel-coloured layers; juice-drenched granitas to be stuffed into brioche buns with fresh cream; and refreshing sorbets. Maybe you have to have an ice cream maker with a compressor or one that you can crank and add ice to for as long as it takes, no matter how long that might be, maybe then these recipes will work.It is a small Syrian cafe that handmakes the most delicious pistachio and mastic (a pine-tasting resin) ice cream. I am certain I will make every recipe in this book because I have the advantage of knowing just how good La Grotta Ices is.

She only sells her ice creams when it is 14 degrees and above, telling me that below this temperature, the taste is not as good. To make the ice-cream: the following day, liquidise the chocolate custard with a stick blender until smooth. With a cloth covering her hair and the pile of fruit teetering in the sunlight, the scene feels more like a Dutch genre painting than a modern city kitchen.

She still runs regular Introduction courses there so I have included a link just in case you want to catch, as I did, some of her infectious enthusiasm for her passion. There are recipes for Mint Chip; Blackberry and Rose Geranium; Blackcurrant Leaf Water; Peach Leaf Milk Ice; and several uses for the sublime fig leaf. Kitty is an eccentric in the positive senses⸺thank goodness that chefs like her have the urge to experiment, making the most of food's lovely mingling of science and art. Otherwise simmer them gently in a non-reactive pan just until they are tender, pulpy and piping hot (do not boil).