ABC Gelato - How to make gelato

Summary

This video delves into the process of creating artisan gelato, a beloved Italian dessert, from start to finish. It highlights the careful selection of ingredients, including dairy-based gelato and fruit sorbet, and explains the essential steps of pasteurization, aging, and batch freezing that transform the mixture into a creamy, smooth gelato. The video also emphasizes the importance of showcasing gelato appealingly, as well as the benefits of learning these skills at Carpigiani Gelato University, where aspiring gelato makers can perfect their craft and run profitable gelato businesses.

Takeaways

• 😀 Artisan gelato is a symbol of Italian taste and is enjoyed worldwide, often served in various forms like cones, cakes, sticks, and pies.
• 😀 Gelato is considered a healthier dessert, made with natural ingredients such as fruits, milk, and nuts, providing vitamins and proteins.
• 😀 Artisan gelato can be categorized into two main types: dairy-based gelato made with milk and sorbetto made with fruit and water.
• 😀 The key to making great gelato lies in balancing liquid and solid contents for a smooth, creamy texture.
• 😀 Pasteurization is a critical step in making gelato, where the mixture is heated to a high temperature to sanitize it, then rapidly cooled to 4°C to reduce bacteria.
• 😀 The aging process, which can last 4 to 12 hours, helps the mixture gain a smooth, creamy texture by allowing milk proteins to hydrate and absorb water.
• 😀 A tabletop emulsifier is used to mix ingredients, especially those that are high in fat or fiber, ensuring a homogeneous mixture.
• 😀 Batch freezing is the process that transforms the mixture into gelato by freezing water molecules into tiny ice crystals and incorporating air into the product.
• 😀 For fruit sorbet, the process is simpler, requiring just a balanced mix of sugar, water, and fruit, followed by batch freezing.
• 😀 After batch freezing, gelato is quickly brought down to display temperature (−12 to −15°C) using a shock freezer to maintain its structure while on display.
• 😀 Displaying gelato effectively is important for attracting customers, with decorative touches inspired by the flavor or key ingredient, making the product more inviting.

Q & A

What is artisan gelato, and why is it considered special?

Artisan gelato is a traditional Italian dessert made with high-quality, natural ingredients such as milk, fruit, and nuts. It is known for being healthier than many other desserts due to its use of fresh, locally sourced products, and it provides vitamins and proteins, making it a great alternative to a complete meal.

What are the two main categories of artisan gelato?

The two main categories of artisan gelato are dairy-based gelato, which is made with milk, and sorbetto, which is made with fruit and water.

How is the perfect balance achieved when making gelato?

The ideal gelato mixture is achieved by balancing the liquid and solid contents of the ingredients. This balance ensures a smooth, creamy, and delicious texture, which is crucial for making true artisan gelato.

What is the role of pasteurization in making gelato?

Pasteurization is a heat treatment process that ensures the gelato mixture is homogeneous, properly mixed, and sanitized. The mixture is heated to a high temperature, reducing bacteria, then rapidly cooled to preserve its quality.

What happens during the aging process of the gelato mixture?

During the aging process, the gelato mixture is stored at a constant 4°C, allowing the milk proteins to become hydrated. This process helps bind water molecules, making the gelato smoother, creamier, and giving it a soft, pleasing texture.

What role does the tabletop emulsifier play in making gelato?

The tabletop emulsifier is used to blend and disperse ingredients, especially those that are dry, high in fiber, or high in fat. It ensures that the mixture becomes homogeneous and helps achieve a consistent flavor and texture in the gelato.

How is the gelato transformed from a liquid mixture into its final form?

The transformation occurs through a process called batch freezing, where the liquid mixture is frozen in a batch freezer. This process incorporates air into the gelato, which helps create its smooth and creamy texture.

What is the difference between making gelato and sorbet?

Making sorbet is simpler than gelato because it only requires a balanced mix of sugar, water, and fruit. Sorbet does not contain milk or other dairy ingredients, making it a dairy-free alternative to gelato.

Why is it important to rapidly freeze the gelato after it exits the batch freezer?

It is essential to rapidly freeze the gelato after batch freezing to bring its temperature down to the ideal showcase temperature of -12 to -15°C. This ensures the gelato maintains its structure and remains visually appealing when displayed.

What makes gelato visually appealing when displayed?

Gelato is made visually appealing by carefully decorating it and keeping the serving pan full. Decorations should reflect the flavor of the gelato or highlight its primary ingredients, making it more inviting and enticing for customers.

What is Carpigiani Gelato University, and what does it offer?

Carpigiani Gelato University offers courses and training to help individuals learn how to make artisan gelato, create recipes, and manage gelato shops. It also teaches the most profitable methods for running a gelato business, with multiple locations around the world.