2-day Gelato Course
Monday 4/6/2009
Demos
Thursday 2/12/2009
Ask the Experts
What is the difference between Sorbet and Sherbet?
Essentially, sorbet is water-based, while sherbet also includes dairy product.
What do I need to do to make the best Frozen Dessert?
Three critical factors are:
1. Quality of mix used
2. Quality of ingredients added to the mix
3. Quality of the batch freezer
What is a good batch freezer?
It's a piece of equipment technically dedicated to the product you need to make. This means dedicated beaters, dedicated beater speeds, correct ratio beater design/freezing speed and consistency, even distribution of the cold within the product during the manufacturing process, dedicated freezing process control to avoid both under freezing and/or over freezing.
Our experts will be able to point you out all this in a Carpigiani batch freezer
What is Gelato?
Gelato (je-'lä-(")tO) is the Italian word for ice cream. And yet, it is distinctively different from American-style ice cream which is also called hard ice cream. Gelato has a dense, smooth texture and creamy consistency. Gelato typically has less butterfat than ice cream, and less air than hard or soft serve ice cream. Gelato has a warmer serving temperature, which may contribute to its high flavor intensity.
What is the difference between Gelato and Ice Cream?
Gelato contains substantially less fat than American ice cream; it is frozen in a way that allows for much less air buildup (referred to as overrun), and is served at a slightly higher temperature. Due to this, it tends to release much richer flavor tones than what you’re used to tasting in your local traditional ice cream parlor.
What is the overrun of gelato?
Generally, Gelato has around 25%-40% overrun, which means that, if overrun is 25%, 1/5 of the total product volume is air (100% product + 25% air).
What is Sorbet?
Sorbet is a frozen dessert made without dairy ingredients. It is then a fat-free and lactose-free concoction
What are the main components of a frozen dessert?
The main components of a frozen dessert are water, butterfat, milk proteins, sugars and air
What is the overrun of Gourmet Ice Cream?
American style Gourmet Ice Cream has around 60-80% overrun.
What is overrun?
Overrun is the amount of air that accumulates in frozen desserts during production.
What is Soft serve Ice Cream?
Soft Serve Ice Cream is a frozen dessert that is made on the spot when ordered by the customer. Special equipment is needed to create soft serve ice cream.
What is the overrun of Soft Serve Ice Cream?
Soft Serve ice cream has anywhere between 40-80% overrun.
Where do the terms Sorbet and Sherbet come from?
Sorbet and Sherbet both come from the same etymological origin, the Arab word Sharbat.
What makes Gelato a unique frozen dessert?
As Old Country tradition would have it, Gelato exalts the simple yet sumptuous characteristics of natural ingredients, from wholesome milk to fresh fruits to the best selection of nuts and dried fruits. It is pleasant to the eyes, cool to the palate, and refreshing to all the senses.
What is the correct way to store Ice Cream and Gelato mix?
Both mixes will store in a refrigerator or an aging vat at 39 F. Shelf life will vary depending on the type of mix. Your mix supplier or your FDU teachers will be able to instruct you correctly.
What are the issues of under freezing and over freezing a forzen dessert preparation?
Under-freezing will result in coarse, syrupy ice cream. Over-freezing will limit the amount of overrun and cause separation of the fat from the mix.
How do I harden properly in a flash freezer my Ice Cream after the batch freezing treatment?
The flash freezer drops the temperature rapidly to minus 15 – 20F helping to reduce ice crystals.
1.Once a tub of ice cream is drawn off place it in the flash freezer immediately
2.Allow enough room between the tubs to allow plenty of airflow
3.Hardening time: approx. 12 hours
Do I need to temper Ice Cream after hardening?
Yes, Ice Cream should be tempered in a freezer at 0°F for approx. 12 hours
What is the right way to store Ice Cream in the freezer?
Ice cream tubs should be stored in the freezer at 0°F as follows:
Covered
Away from door
Not on floor since there’s no airflow there
How do I manage properly Ice Cream in the dipping cabinet?
Transfer ice cream from the freezer to cabinet 30 min. before serving
The perfect dipping temperature is 0 – 8F
At lower temperatures the ice cream will be hard and difficult to scoop
Warmer ice cream will be coarse and become syrupy.
What is crucial when dipping or scooping a frozen dessert?
Among many rules one is the golden one: In order to maintain the internal air that is essential to proper consistency, do not squish a frozen dessert while serving.
What do I absolutely need to know about chocolate flavored frozen desserts?
Raw cocoa powder does not supply ice cream with the desirable chocolate taste; raw cocoa powder would be detectable when eaten, and may not be allowed by local health department. Choose a pre-processed chocolate flavor in the form of a paste.
What is a "variegate"?
A variegate is a flavored frozen dessert obtained by folding a topping or a syrup into a frozen dessert during its ejection from the batch freezer.
What do i need to know to make a variegate flavor correctly?
Toppings and syrups should be refrigerated and incorporated at approx. 40F.
Incorporation at a higher temperature will create ice crystals around the variegate.
What do I need to know when I fold inclusions (cookies, nuts, etc.) into a frozen dessert?
Items such as nuts, candies, cookies, etc.should be frozen prior to use since unfrozen particulates will become soggy in the finished frozen dessert.
Incorporation at higher temperature will also create ice crystals around the inclusions.