Lost & Legendary · Traditional recipe
Helado de Paila — Mora
A blackberry sorbet, known in Ecuador as mora: intense and slightly tart.
Helado de paila is an Ecuadorian tradition: the fruit mixture is spun in a large, shallow bowl called a paila, set on ice. Blackberries give a deep color and a juicy, slightly tart flavor, with no milk or cream. Refreshment straight from the Andes, without leaving your kitchen.
gellatti matches the recipe to the gram to your machine and serving temperature, using ingredients available where you live.
Origin
Ibarra, Ecuador
Story
Helado de paila comes from Ibarra, Ecuador. The fruit mix is turned with a wooden paddle in a large bowl, the paila, set on ice and salt. Tradition credits Rosalía Suárez with the first batch in the late 19th century, and mora is the Andean blackberry.
Ingredients
- Blackberry purée (mora)
- Dextrose
- Inulin
- Sucrose
- Tara gum
- Water
Exact grams with the HOME or PRO plan