Making Artisan Gelato | 誠品線上

Making Artisan Gelato

內容簡介

內容簡介 The wordgelato, 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 ofMaking 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 inMaking 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. 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.

作者介紹

作者介紹 Torrance Kopfer

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