Does anyone know how to make Lancusi?
I had lunch at a Bolognese restaurant in Milan last week and had a fabulous dessert called lancusi. I believe it is Sicilian. It is a frozen sorbet/gelato made from nuts and fruits and then put back into the "shell" of the original nut or fruit.
Just make sorbet with some cream. It originates from here http://www.gelateriamatteo.com/ However in the US, you can buy the same thing more or less from anywhere that carries the desserts from Bindi http://www.bindiusa.com/product.asp?c... . Even Costco carries a box of it with different fruits for about $13, I forgot the brand. 'Twas delish! I think it's year round.
re: pumpkin donut
Yes, Matteo Napoli is famous for his wild flavours (like fennel, pizza, and pasta e fagioli) and supplies restaurants with his gelato. The desserts you tried are called fruttini.
From an interview with him, I found some tips on gelato making:
- Don't use added fats, only fresh milk. (NOT CREAM)
- Use only high quality fresh fruits and vegetables and natural flavors.
- Use invert sugar.
- Use only fresh lemon juice and baking soda (not HCL).
If you can find Caio Bella in your local Whole Foods, they make a very excellent product.
Hope this helps!