What You Need to Know
The technique involves heating the cream and sugar to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, whisking speed, and cooling rate.
This technique is unique in that it uses a high ratio of cream to sugar, resulting in a rich and creamy texture.
Key Parameters
Equipment
gelato batch freezerpasteurizerhomogenizeraging tanks
Steps
- 1.
Gelato di Crema (Florence, Italy): Base for classic egg custard gelato
- 2.
Semifreddo (Piedmont, Italy): Creates light yet creamy frozen dessert
- 3.
Affogato (Modern Italian): Provides contrast between hot espresso and cold emulsion
The Science
Primary Reaction
emulsification