Making Artisan Gelato

Making Artisan Gelato

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The word gelato, in Italian, simply means a€œice cream, a€ 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 farmera€™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 gamuta€”nuts, spices, chocolate, fruit, herbs, and morea€”with novel flavor pairings that go beyond your standard-issue fare.{MEDIUM} FOR THE SORBET: 23a„4 pounds (1.25 kg) fresh strawberries, cleaned and hulled 3a„4 cup (150 g) ... (40 g) all-natural strawberry preserves or jam FOR THE BALSAMIC DRIZZLE: 2 cups (475 ml) balsamic vinegar 1 dried fig, stemanbsp;...

Title:Making Artisan Gelato
Author:Torrance Kopfer
Publisher:Quarry Books - 2009-01-01


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