Making Artisan Gelato 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home (repost)

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Making Artisan Gelato 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home (repost)

Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home by Torrance Kopfer
English | 2009 | ISBN: 159253418X | 176 pages | PDF + EPUB | 66 + 29,5 MB






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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Tags: Making, Artisan, Gelato, Recipes, Techniques, Crafting, Flavor, Gelato, Sorbet, repost

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