Fried saffron arancino gastronomic gelato

Name: Fried saffron arancino gastronomic gelato
Yield: 1000 g
Cuisine: Italian

This is probably the most playful recipe to come out of the Christmas Gelato Live. The arancino idea was not to copy the classic taste, but to reinterpret its shape and concept as gelato. That led to a fried gelato arancino built as a small gastronomic dish: a cold sphere in a very thin rice coat, classic breading, fried, served with a Greek yogurt sauce for freshness, acidity and contrast.

A recipe by Andrea Rapanaro

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Behind the recipe

Andrea Rapanaro

CucinaLi

Hi, I'm Andrea Rapanaro, founder of CucinaLi and author of Gelato Project.

I created Gelato Project to make artisan gelato more understandable, replicable and accessible even outside a professional lab. Starting from the meeting of cooking, technique and balancing, over the years I have developed recipes, guides and digital tools for people who want to really understand how a mix works, not just copy it.

With Gelato Project I pursue a practical, continuously evolving approach based on testing, method, curiosity and attention to the final result.

Meet Andrea

https://www.cucina.li