Gelato.... nice, creamy and less fat...
On wednesday, I went to a 1 day workshop on the art of making: GELATO! Yes... you read it right.. Gelato, the nice smooth italian ice cream. Was invited by a friend to join this work shop organised by Pregel, a leading gelato premixes company in Italy. They even sent in a Gelato ice cream chef, Chef Matteo.
The work shop started at 10 am with a brief summary on the history of ice cream, gelato and what makes a great gelato. Then we were given samples of fresh made gelato. Found out that there are 2 ways at making gelato, traditional and the fast commercial way. Traditional gelato is made with the pasteurization of fresh milk. Once the milk is pasteurized, the milk is poured into a container along with other ingredients. Then it is sent to a ice cream machine so it can turn into gelato. The commercial way is to use pre mixes with pasteurized milk.
There are 2 bases. One is Milk or Yogurt with sugar Based. the other is Sorbet which is Fruit, sugar, dextrose and water based. Once we got the recipes, we were divided into groups of 4 to do our very own gelato. My group had the opportunity to make sorbet, We made mango sorbet. Most of the ingredients used are imported from France and Italy, like the PREGEL mix, the Mango fresh fruit paste from Boiron and the mango slices, with a bit of lemon paste (to give it a tangy taste!) and we add an emulsifier called Vellutinum into it to make it smooth and full bodied.
So when the mango sorbet came out of the machine, it was fluffy and nice.. Thats the Sorbet my group made.
These gelatos were the ones made by other groups, there's chocolate, vanilla, hazel nut, feraro rocher flavor, plain gelato (just the base, that is milk, sugar and fat solids)
Comments
I volunteer to be your official guinea pig gelato taster :D:D:D