Normally, Gelati or Gelato is made along with the combination of your favorite fruits and other ingredients and flavors like biscuits, candies, cookies, nuts and chocolates. Nonetheless, you need to ensure that the chocolate you use for this dessert is totally pure and in chip or flakes form. Gelato does not only has milk as its base but you can also make one with water as base and this is already called sorbet or sorbetto in Italy. According to the Italian history, milk-based sorbetto are common in Northern Italy while those which are water-based are found in the warmer areas of Southern Italy. What is gelato all about?
American and Italian made ice creams not only differ in ingredients but they have significant butterfat contents as well. U.S. ice cream comprise of 10 to 18% butterfat composition, while Gelato only comprise of 5 to 8% butterfat composition. Gelato is somewhat similar to pricey ice creams because it is made through the combination of soy milk, milk, cream and other costly ingredients. Because it is homogenized, it easily melts and dissimilar to regular ice creams.
For years, eggs are used in Gelati recipes, but due to the homogenization of the Gelati culture, eggs have been cast out as one of the components of Gelato. Due to the availability of stabilizers and mixed components, eggs are no longer used as emulsifiers.
The belief that Gelato is made from gelatin has misled numerous individuals for several years now. Some people believed that Gelati has gelatin in it because the two words are somewhat similar. More so, this misconception even hindered health fanatics and health mindful individuals refused to eat Gelato.
Despite the fact that some Gelato specialty shops use gelatin as one of the ingredients in making Gelati, majority of the commercial Gelatos sold in retail stores do not contain gelatin. Moreover, the term 'Gelato' is taken from the word 'frozen' or 'freeze.'
Moreover, the best Gelati is one which is freshly made everyday. The Gelati in the United States is served from a purposely built freezer that preserves the Gelati at 0 to 6 degrees Fahrenheit. This special freezer lets frozen delight shops to serve Gelati immediately from the gelato or ice cream machine. The enforced air which blows around the Gelati enables the Gelati to be in constant temperature.
If you serve ice cream directly from the freezer, Gelato is somewhat different because it is taken from a special freezer, intentionally made to avoid it from becoming too hard.