Fresh Gelato & Sorbetto
| We are thrilled to offer gelato & sorbetto that we make here in our restaurant. | ||
| Our Flavors Flavors vary daily |
||
| Vanilla Velvet | ||
| Chocolate | ||
| Donatella (Chocolate Hazelnut) | ||
| Pistachio** (Made with Sicilian Pistachios) | ||
| Lemon Sorbetto | ||
| Cheesecake | ||
| Cappuccino | ||
| Coconut | ||
| Banana* | ||
| Mango* | ||
| Pineapple* | ||
| Pink Guava* | ||
| Wild Strawberry* | ||
| Cookies & Cream | ||
| Low Calorie Chocolate | ||
| Low Calorie Raspberry | ||
| Thai Tea Gelato | ||
| Green Mint | ||
| Roasted Almond | ||
| Pink Grapefruit Sorbetto | ||
| *Flavor may be available as gelato or sorbetto. | ||
| **Our pistachio gelato is made with Sicilian pistachios (which are actually from Sicily), so they have not been included in the recent pistachio recall. | ||
| What is Gelato? | ||
| If we're talking desserts, then gelato is Italian for "ice cream"; however, there are differences between gelato and the ice cream with which we are more familiar. | ||
| How are gelato and ice cream different? | ||
| The greatest difference between ice cream and gelato is the amount of milkfat. The USDA states that in order for a product to be labeled "ice cream," it must have a minimum of 10% milkfat, with some ice cream reaching upwards of 16% milkfat. Gelato, which is predominantly made with whole milk, contains between 4 to 8 percent milkfat. Here at Esaan, we use milk that contains between 3.5 and 4 percent milkfat. Because of its lower fat content, gelato freezes less solid than ice cream. That means it melts in the mouth faster, allowing us to taste the gelato's full flavor immediately. Yum! Another noteworthy difference is their densities. Ice cream is whipped to introduce the air bubbles that give it its structure. Gelato is mixed slower to avoid whipping air into it. Much to our delight, this results in a dense, rich, and creamy dessert. |
||
| If you've never had gelato or sorbetto, we invite you to stop in for a taste! Here are some of our frequently asked questions: "Is this real Italian gelato?" The answer of course... "Yes!" We purchase all of our dairy products locally, but our flavorings are imported directly from Italy by an Italian company. Additionally, our gelato is made in a machine specifically designed for gelato rather than ice cream. "What's the difference between gelato and sorbetto?" The main difference is that we make gelato with whole milk, and sorbetto with water. "Do you really make all this here?" We do indeed! From pasteurization to finished product, it all happens right here in our restaurant by us. With ingredients which travel over an ocean, only to be partnered with local dairy, our finished gelato and sorbetto travel about 25 feet from the back of our restaurant to our front display case. That's pretty fresh! | ||
| Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. | ||
| Sources: USDA and http://www.worldoficecream.com/icecream_vs_gelato.htm |