Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home
Torrance Kopfer
Language: English
Pages: 176
ISBN: 159253418X
Format: PDF / Kindle (mobi) / ePub
The word gelato, in Italian, simply means “ice cream,” but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker.
Making Artisan Gelato, following on the heels of Making Artisan Chocolates, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer’s market.
From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in Making Artisan Gelato ensure quality concoctions. Recipe flavors run the gamut—nuts, spices, chocolate, fruit, herbs, and more—with novel flavor pairings that go beyond your standard-issue fare.
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Around on the counter and the mixing bowl will be anchored. (Placing a silicone pot holder under a mixing bowl will accomplish the same goal.) that shaves off a tiny amount of the item being zested. Microplane zesters are very sharp, however, so beware of zesting your fingers by mistake. Look for one that has a good, sturdy handle and feels solid enough to withstand the pressure applied against it when zesting. Another type of zester is used when long, very thin strands of peel are desired. This.
Yield: approximately 1 quart (528 g) G E L AT O 93 honey and toasted sesame seed gelato Honey is a wonderful ingredient in that it adds sweetness to a recipe as well as imparts a lovely flavor. Numerous varietal or artisanal honeys are available on the market today. Experiment with several to see which one your palate prefers. If you are unable to find toasted sesame in the store, don’t despair. Sesame seeds are easily toasted in the same manner as roasting nuts (see page 71). However, keep a.
Percent is water, other solids (from fruit, etc.), and milk solids and fat. Bear in mind, however, that this is not a hard-and-fast rule—there is room for variation with these percentages in a home setting. Sugar enhances flavor, improves the texture and the palatability of the gelato, and is often the cheapest source of solids available. (This is aside, of course, from its role in sweetening the mix, putting the “dessert” in frozen dessert.) Sugar’s other role is in lowering, or depressing, the.
Rock. The cause of this undesirable outcome may be simply having too many solids in the mix. Knowing the role of solids will allow you to adjust and experiment with your recipe accordingly. is considered a source of pure solids (i.e., just about 100 percent solids), and fruits, nuts, spices, and even milk all contribute solids in one form or another. The solids in the gelato mix improve the texture of the finished gelato; they give it body and add the slightly chewy consistency that gelato and.
A few rancid nuts in one batch, there is a very high likelihood that most, if not all of the other nuts, will also be rancid (or headed there very quickly). While fresh is always best, if choosing between underripe fresh fruit and frozen fruit, choose frozen. TIP › If you don’t have access to perfectly ripe fruit (or if the desired fruit is out of season), a good alternative is frozen fruit. As strange as this may sound, fruit that has been frozen ahead of time tends to be the ripest fruit.