Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home

45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home

Nonfiction, Food & Drink, Baking & Desserts, Confectionary, Desserts
Cover of the book Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home by Torrance Kopfer, Quarry Books
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Author: Torrance Kopfer ISBN: 9781616735234
Publisher: Quarry Books Publication: January 1, 2009
Imprint: Quarry Books Language: English
Author: Torrance Kopfer
ISBN: 9781616735234
Publisher: Quarry Books
Publication: January 1, 2009
Imprint: Quarry Books
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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