Morgan Morano learned art of mixing, topping, extracting, and serving real Siclian gelato while living in Italy. Now she's serving it at the Shops at Chestnut Hill.
Very sad to read that she had to close her shop due to "economic hardship", because of covid... That must have been really hard for someone so passionate about her product. I hope you're doing well Morgan.
I bought a cup of chocolate gelato from Morano Gelato, when it had this tiny space in this great men's clothing/cafe store in town, to sell gelato. Just a much more finished product than what you could get from the Ben and Jerry's store, which was next store. It was only there for like a spring and summer, and then it found a place in town, where there was a huge line, outside the store, every day. THEN she moved to Boston. Morgan looks so different. She was starting out and she didn't have her appearance thing down like she does now. It's kinda amazing when people KNOW what they want to do, to the point where they don't have time to be this 'slick' person on the exterior. And then your 'look' naturally evolves into this very easy to manage reality, as your dream becomes reality. I woulda had gelato every day, when she was in town, but lines were too long, like WAY too long. It was like going to a movie, and it's a blockbuster and there's a line down the block. When friends would come over for dinner and bring Morgan's gelato, I would just start in on the gelato while people were eating dinner.
Fantastic vid...but after making homemade ice cream for 10 yrs I fail to achieve the soft texture we see here...and nailing the milky style vanilla flavour without over creaming it seems impossible... Tips for the homemaker pleeease...
Nothing wrong with stabilizers and emulsifiers. Especially when the majority of the ones used in artisanal operations are derived from natural sources.
Egg yolks are used as emulsifiers, and tapioka flour as stabilizer - in Sicily they use corn starch, that is it. Buy her book if you do not believe me.
