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Books > Food & Drink > General cookery > Cookery dishes & courses > Desserts
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Making Artisan Gelato - 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home (Paperback)
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Making Artisan Gelato - 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home (Paperback)
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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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