Gelato, alimento estivo per eccellenza

Gelato alimento estivo eccellenza

Il gelato è un classico dell’estate, rinfresca e nello stesso tempo eccita il palato, proprio come tutti i dolci. Accusato spesso di essere un alimento da bandire in tempi di dieta, il gelato in realtà è meno calorico di quello che si pensi e può sostituire tranquillamente il pranzo nelle giornate di sole ruggente. E il buonumore, poi, dove lo mettiamo?

Gelato: ingredienti e proprietà nutritive

Il gelato (artigianale) è un alimento completo dal punto di vista alimentare poiché contiene proteine, lipidi, Sali minerali, vitamine e zuccheri solubili. Questa prelibatezza per il palato è composto da un mix di ingredienti quali latte, uova, acqua, zucchero, cacao, vaniglia, stracciatella, caffè, ecc., ed eventualmente addensanti, aromatizzanti ed emulsionanti.

Chiaramente, il valore energetico del gelato cambia in base alla sua composizione. I gelati alla crema (composti da tuorli d’uovo, latte e zucchero) sono più calorici, ma sono una buona fonte di proteine, i gelati a base di latte, invece, garantiscono un discreto apporto di calcio, mentre i gelati alla frutta, essendo composti di polpa di frutta, acqua e zucchero sono privi di proteine, ma sono meno calorici.

Il gelato è anche un alimento facilmente digeribile grazie alla presenza di zuccheri semplici (lattosio, glucosio, fruttosio e saccarosio), di rapido assorbimento e immediatamente disponibile sotto  forma di energia. Grazie alla sua composizione nutrizionale può essere consumato in sostituzione di un pasto tradizionale.

Gelato: calorie dei vari tipi

  • Gelato alla vaniglia: 207 kcal
  • Gelato al cioccolato: 240 kcal
  • Gelato alla stracciatella: 193 kcal
  • Cono panna e cioccolato: 233 kcal
  • Coppetta al fiordilatte: 174 kcal
  • Coppetta al caffè: 196 kcal
  • Biscotto bigusto: 217 kcal

Gelato o sorbetto?

Il sorbetto è un parente lontano del gelato, e se proprio vogliamo trovare qualche somiglianza, si può dire che è più simile al gelato alla frutta. E’ sicuramente meno calorico, poiché contiene solo acqua, zucchero e frutta. L’apporto calorico, infatti, è davvero irrisorio, si aggira intorno alle 105-130 kcal.

Gelato: ricette senza gelatiera

Ingredienti (per 5-6 persone)

  • 3 uova
  • 20 g di cacao in polvere
  • 150 g di zucchero a velo
  • 50 g di cioccolato fondente
  • 500 ml di latte intero
  • 50 g di nutella
  • 1 fiala di vaniglia

Preparazione

Separate i tuorli dagli albumi e montate questi ultimi a neve ferma con 2 cucchiai di zucchero a velo. Mettete i rossi in una pentola con lo zucchero restante e il cacao. Mescolate fino a quando il composto non sarà ben amalgamato. Versate il latte poco alla volta e alla fine aggiungete la fiala di vaniglia.

Mescolate bene e mettete sul fuoco. Fate cuocere a fiamma bassa sino a quando non arriva ad ebollizione, poi spegnete e lasciate riposare. Nel frattempo fate sciogliere a bagnomaria il cioccolato fondente, e una volta sciolto aggiungete la nutella e infine versate il tutto nella pentola. Fate cuocere gli albumi precedentemente montati per 3-4 minuti anch’essi a bagnomaria e poi inseriteli nel composto a base di cioccolato. Versate il tutto in un recipiente di ferro o di vetro ghiacciato e lasciate nel freezer almeno 5 ore. Ogni 45 minuti dovrete rimescolare il tutto per rompere i cristalli.

Sorbetto alla fragola: ricetta

Ingredienti (per 4 persone)

  • 500 g di fragole
  • 150 g di zucchero
  • 250 g di acqua minerale
  • mezzo limone
  • 1 cucchiaino scarso di farine di semi di carrube per addensare

Preparazione

Mettete il contenitore in freezer un paio d’ore prima di fare il sorbetto. Fate cuocere in una pentola l’acqua minerale, appena si sarà scaldata aggiungete lo zucchero e l’addensate e mixate con minipimer o con una frusta sino a quando lo zucchero non sarà completamente sciolto. Lasciate raffreddare.

Lavate bene le fragole e frullate con il succo di limone. Poi aggiungete lo zucchero con l’addensante. Frullate di nuovo e versate il composto nella vaschetta. Va tenuto in freezer almeno 5 ore. Durante le prime 2 ore va rimescolato con una frusta o un cucchiaio dall’alto verso il basso, mentre nelle successive 3 ore va frullato ogni ora per rompere i cristalli che si formano in superficie.

Photo Credits|ThinkStock

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