Easy fat-free banana, fig and almond gelato
Easy fat-free banana, fig and almond gelato
Time: 20 + freezing time min
Portions: 6
Nutrition: 280 calories
Level: Easy
5 of 5 (1 Vote)

We are a generation that wants to have our gelato and eat it too. We juggle the infinite cascades of data—deciphering, analyzing, and often discarding. Our screens illuminate us with the latest diet fads and superfoods even before we've had a chance to pronounce "acai" correctly. But here's the irony: In this vast world of dietary contradictions, we yearn for simplicity, for genuineness, for something pure, untarnished, yet evolved. Hence the birth of this fat-free gelato.This isn't your nonna's Sunday treat from Sicily. This is the post-modern palate's answer to ice cream's very existential questions

I love Douglas Coupland and if he were to narrate the tale of this gelato, he’d juxtapose our evolutionary instincts against our high-resolution Retina desires. “Why the figs?” you might ask. Oh, but the fig, dear reader, is a storyteller. It whispers tales of ancient Mediterranean soirees, of Cleopatra’s desire, and of sacred trees bearing fruits of wisdom. It carries with it the fiber of history, quite literally, nurturing our gut with prebiotic anecdotes.

Banana? Well, that’s the universal fruit of millennials, whether mashed on toast or turned into art in auction houses. It’s comfort and nutrition, potassium-packed, serotonin-inducing. An emblem of our generation's hunger for wellness, wrapped in nature's very own biodegradable packaging. And then we have burnt almonds. Scorched ever so slightly, bringing out an earthiness that contrasts the gelato's silky texture. Almonds, rich in protein and monounsaturated fats, are nature's way of saying, "Indulge, but stay sharp."

When a Flight Cancellation in Brindisi's Airport Led to a Culinary Adventure

Picture this. A day, not too long ago, hanging out in the less-than-sparkling Brindisi airport due to a flight cancellation. It's not exactly a resort, and after exhausting the limited appeal of magazine browsing and the human parade, I decided, on a whim, to chase down a gelato. 

Now, you're probably thinking, "What's so special about that?". Well, let me assure you, lurking in the banality of this sleepy airport terminal, I discovered a gustatory revelation so profound it would make even the most seasoned foodie's taste buds do a double take. A gelato of banana, figs, and almond - a celestial concoction that was, quite frankly, to die for. 

This was no innocent treat - it was a full-fat affair, and while indulgent, it wasn't exactly guilt-free. But oh, the taste! It has been imprinted on my memory, persisting there, unshaken, ever since. 

Now, I'm no culinary novice. I've put my dessert-making skills to the test trying to recreate this Puglian delight, and dare I say, I've done an admirable job. Yet, there's nothing quite like having a health-conscious version of this delight on standby in my freezer, ready to transport me back to that airport in Puglia, even if just for a fleeting moment. 

How this works?

Sometimes, beauty and nutrition are found in simplicity. And this gelato is a testament to that very principle.

What You'll Need

  1. Freezer: Your garden-variety freezer works best. No need for sub-zero marvels; your regular kitchen accomplice will do.
  2. Patience: This isn't your instant dessert. It's a symphony that takes its sweet time to come together. Allow it to.
  3. Sturdy Kitchen Aid Chopper: Those tiny countertop versions are surprisingly the heroes in this saga. Though it means going batch by batch, they lend the gelato its ethereal texture. If you're venturing with a hand blender, ensure it's robust and metal-ended. The last thing you'd want is a plastic blender waving a white flag halfway through.
  1. Bananas: 6 small, ripe
  2. Figs: 2-3 ripe
  3. Raw Almonds: 1/2 cup
  4. Moscovado Brown Sugar: 1-2 tablespoons
Fat-free banana, fig and sugar almond gelato
Recipe steps:
  1. Preparation:

    • Cut bananas and figs into manageable chunks.
  2. Freezing:

    • Place the banana and fig chunks into separate containers and freeze overnight.
  3. Bananas:

    • Once frozen, slightly thaw the bananas.
    • Using a sturdy kitchen aid chopper (or hand blender), blend the bananas in batches until creamy.
    • Transfer each batch to a metal bowl and store in the freezer.
    • Use a knife to scrape banana off the chopper as needed. If bananas are too hard, pulse the chopper for better results.
  4. Figs:

    • Chop the figs in the chopper until they become tiny bits. It's okay if they form a sorbet-like paste.
    • Transfer fig bits to the bowl with bananas in the freezer.
  5. Almonds:

    • Toast the unpeeled almonds until slightly charred.
    • Add brown sugar, continuing to toast until they smell caramelized.
    • Allow to cool before grinding them into small chunks in the chopper.
  6. Combining:

    • Retrieve the banana and fig mixture from the freezer.
    • Blend in the almond chunks. Ensure it's soft enough to mix well.
  7. Serving:

    • Serve immediately for a softer texture, or allow it to harden slightly in the freezer for a more gelato-like consistency. The mixture can be stored in the freezer for a few days, but it's so delicious it might not last that long!

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