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Gelato Expert

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Professional gelato and sorbet recipes created by Morgan Morano, adapted for both home makers and professional kitchens. The library includes scratch-made recipes as well as formulations built with hot process and cold process bases, providing options for a wide range of workflows and production needs. Designed to help gelato makers consistently create authentic Italian gelato and sorbet.

37 public recipes

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Public Recipes 37

Pistachio Gelato

A classic pistachio gelato made with 100% pure pistachio paste and Fabbri's Nevepann 50C.

Nut & Specialty

Raspberry Sorbet

A refreshing raspberry sorbet made with fresh or frozen raspberries and Comprital’s Perfecta Base for an easy-to-use recipe with smooth, creamy results.

Fruit Sorbet

White Base San Marco 100

An easy, four-ingredient base for milk-based gelato, formulated to provide balanced sweetness, creaminess, and structure. Suitable for the hot or cold process and recommended at 100g per liter of milk.

Milk-Based Gelato

Morbifrutta Sorbet Syrup Base

A balanced sorbet syrup using Fabbri's Morbifrutta, designed to deliver structure, smooth texture, and consistent results across fruit-forward sorbets.

Extras

Cake Batter Gelato

A smooth and flavorful cake batter gelato with rich notes of vanilla and yellow cake. Perfect on its own or topped with rainbow sprinkles and pieces of yellow cake. Made using Fabbri's Nevepann 50C.

Milk-Based Gelato

Gianduia (Dark Chocolate-Hazelnut)

A smooth & classic chocolate-hazelnut gelato layered with Pino Pinguino chocolate-hazelnut fudge for added depth and richness.

Nut & Specialty

Amaretto (Italian Almond Cookie)

Inspired by Italy's beloved amaretti cookies, this recipe combines Stella Base 50 with Pasta Amaretto for a rich almond flavor and creamy texture. Garnish with crushed amaretti cookies for added texture.

Milk-Based Gelato

Cannella (Cinnamon)

A sweet & flavorful cinnamon gelato made with Fabbri's Nevepann 50 hot process base and ground cinnamon.

Milk-Based Gelato

Zabaione (Italian Wine Custard)

Similar to crema all'uovo but with a more pronounced color & Marsala wine flavor, this classic Italian zabaione gelato features Fabbri's Nevepann 50C and Mec3's Pasta Zabaione.

Milk-Based Gelato

Sicilian-Style Pistachio Gelato

A traditional Sicilian-style pistachio gelato made with water and cream instead of milk, allowing the rich, nutty Bronte pistachio flavor to take center stage. Lighter, cleaner, and intensely pistachio-forward.

Nut & Specialty

Mint Gelato

A classic white mint gelato with a clean & creamy peppermint flavor.

Milk-Based Gelato

Coffee Gelato

A creamy coffee gelato featuring the smooth flavor of Fabbri's Delipaste Coffee (Moka). Ideal for those who prefer a classic coffee flavor rather than a bold espresso gelato. Made using Fabbri's Nevepann 50 hot process base.

Milk-Based Gelato

Blood Orange Sorbet

A bright, refreshing blood orange sorbet featuring fresh-squeezed juice and zest with Fabbri's Morbifrutta sorbet base. The recipe works equally well with regular oranges for a classic orange sorbet.

Fruit Sorbet

Coconut Sorbet

A smooth and flavorful coconut sorbet made with coconut water, coconut milk, and Fabbri's Morbifrutta sorbet base.

Vegan / Dairy-Free

Espresso Gelato

A classic Italian-style espresso gelato with brewed espresso, instant espresso, and egg yolks, delivering a bold and sweet espresso flavor.

Milk-Based Gelato

Sicilian Cassata Gelato

Inspired by Sicily's iconic cassata cake, this creamy & sweet gelato is loaded with almond flavor and candied fruit. Add sponge cake during extraction for extra flavor and texture.

Milk-Based Gelato

Yogurt Gelato

Smooth and creamy yogurt gelato with a delicate tang, made with Fabbri's Nevepann 50 hot process base and non-fat yogurt powder.

Milk-Based Gelato

Crema all'Uovo (Egg Custard Cream)

A classic Italian custard gelato made with egg yolks, a touch of Sicilian Marsala wine, and Fabbri's Nevepann 50C. Rich and creamy, it pairs beautifully with fruit sorbets or chocolate flavors.

Crema (Egg-Based)

Fior di Latte (Sweet Milk) - Base #2

A professional Fior di Latte recipe using Neutro, SuperNeutro (emulsifier) and glucose powder.

Milk-Based Gelato

Cookies (Italian Cookies & Cream)

A creamy, sweet cookie gelato inspired by the popular flavor made famous by Mec3. A rich shortbread cookie flavor is paired with chocolate-coated cookie pieces and ribbons of chocolate sauce throughout—a favorite among both kids and adults. Made with Fabbri's Nevepann 50.

Milk-Based Gelato

Blueberry Sorbet

A beautifully colored and fragrant blueberry sorbet made with fresh or thawed frozen blueberries (wild Maine blueberries preferred) and Morbifrutta sorbet base.

Fruit Sorbet

Mascarpone Gelato

A creamy mascarpone gelato with a pronounced cheese flavor and smooth finish. Made using Mascarpone 30 Powder & Eurostella Base 50.

Milk-Based Gelato

Frutti di Bosco Gelato

A vibrant mixed berry gelato made with blueberries, strawberries, and raspberries blended into a creamy Fior di Latte using Fabbri's Nevepann 50C base. Easily adapted with other berries such as blackberries, currants, or wild berries.

Fruit Gelato

Strawberry Sorbet

A bright and flavorful strawberry sorbet made with fresh strawberries and Morbifrutta sorbet base. Run this after a citrus flavor to reduce machine rinses.

Fruit Sorbet

Fior di Latte (Cold Process)

A smooth and creamy cold process gelato base featuring Fabbri's Nevepann 50F. Ideal for creating a wide range of flavors with minimal preparation.

Milk-Based Gelato

Hazelnut Gelato

A traditional Italian-style hazelnut gelato featuring pure hazelnut paste and Fabbri's Nevepann 50 hot process base.

Nut & Specialty

Lemon Sorbet

An easy-to-make Italian lemon sorbet featuring fresh lemon juice and Morbifrutta sorbet base.

Fruit Sorbet

Fior di Latte / Stracciatella with Base 50

A creamy, versatile Fior di Latte base that doubles as a Stracciatella base, made with Fabbri's Nevepann 50C.

Milk-Based Gelato

Raspberry Sorbet

Bright, fruit-forward raspberry sorbet with a naturally bold flavor and light flecks of raspberry seeds throughout. Made using Morbifrutta sorbet base for a smooth, creamy texture — strain the seeds after blending if a smoother finish is preferred.

Fruit Sorbet

Classic Vanilla Gelato

A smooth, clean vanilla gelato made with Stella Base 50 and a vanilla paste from Montebianco. A reliable go-to base for building and refining a class vanilla flavor.

Milk-Based Gelato

Peanut Butter Gelato

A flavorful peanut butter gelato made with Eurostella Base 50 Naturally.

Nut & Specialty

Fior di Latte (Sweet Milk) - Base #1

Fior di Latte with locust bean gum — a reliable base to start from.

Milk-Based Gelato

Dulce de Leche

A flavorful and creamy dulce de leche gelato using Stella Base 50.

Milk-Based Gelato

Cold Process Fior di Latte

A quick and easy Fior di Latte made using Fabbri's cold process base, Nevepann Belpanna.

Milk-Based Gelato

Cold Process Hazelnut Gelato

A quick and flavorful hazelnut gelato made without heating the base. Built on Fabbri's cold process base, Nevepann Belpanna.

Nut & Specialty

Frutti di Bosco (Forest Berries)

A frutti di bosco sorbet made with Morbifrutta, delivering a balanced mixed berry flavor with a smooth texture—no syrup needed. Blackberries can also be used as a partial substitute for blueberries to enhance the flavor.

Fruit Sorbet

Vegan Hazelnut Gelato

A reliable vegan go-to base for hazelnut gelato. Designed to be used with water or plant-based milk, it provides sugar, fat, and structure in one ingredient, creating a smooth, well-balanced gelato.

Vegan / Dairy-Free

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Community contributions

Discussions and responses

Responded: Let's talk about gums
Not at all! Many of my recipes do include a thickener, and locust bean gum and guar gum are two of my preferred options, especially when making commercial gelato. Try searching “locust bean gum” within the app to find recipes that use it. Locust bean gum comes from the seeds of the carob tree, which is commonly grown in Sicily, and it’s one of the preferred stabilizers used in gelato shops. Guar gum is also often found in stabilizer blends such as neutro, where it’s combined with other ingredients. So, there’s definitely no need to abandon either one! Have you tried using dextrose as well in your recipes?