What You Need to Know
Using a combination of heating and cooling to create a stable emulsion of milk, cream, and sugar, with a ratio of 1:1:1. The ideal temperature for this emulsion is between 80°C and 90°C.
Italian gelato emulsion is a popular dessert component, used in dishes like gelato and ice cream.
Steps
- 1.
Gelato di Crema (Florence): Base for classic egg custard gelato
- 2.
Semifreddo (Piedmont): Stabilizing agent for frozen mousse
- 3.
Cassata Gelata (Sicily): Structural component in layered dessert
The Science
Primary Reaction
gelation