Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture.
Join Chef and Gelato aficionado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato!
PAT'S REVIEW
A very good book that is straightforward and full of the authors own recipes. She gives you 50 in this book with simple easy to follow instructions, and at the beginning of the book she lets you know all of the items you need to make the different flavors. There are some that were different but the one with olive oil sounded interesting and something I would like to try. Overall a very good book, plus I like gelato. I received this book from Netgalley.com I gave it 5 stars. Follow us at www.1rad-readerreviews.com
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