FULL RECIPE + EXTRA TIPS: foodnouveau.com/sicilian-styl...
Any good gelato starts with a silky-smooth, rich base. To make delicious homemade gelato, you can use classic gelato custard, which uses egg yolks as a thickening agent, or this Sicilian-style gelato base, which replaces egg yolks with cornstarch.
Cornstarch in gelato? You read that right. Just as egg yolks in classic gelato, cornstarch acts as a stabilizing ingredient to keep the gelato rich and smooth. Stabilizers prevent water from turning into ice crystals, which affect the texture of the frozen treat.
Sicilian-style gelato has a wonderfully silky, mouth-coating texture, which blends wonderfully with a wide variety of flavors. Start churning the gelati of your dreams today!
Questions? Write to me: foodnouveau.com/about/#contact
Get more of my recipes: foodnouveau.com
// CHECK OUT MY FULL, IN-DEPTH GELATO-MAKING VIDEO CLASS: skl.sh/2kzkdeo //
// Useful ingredients and tools //
My Favorite Ice Cream Maker: amzn.to/2yqq16H
Ice Cream Scoop: amzn.to/36DzJR7
Vanilla Beans: amzn.to/3cyNuBf
Pure Vanilla Extract: amzn.to/2KLo3kM
// Discover my cookbooks //
French Appetizers: bit.ly/FNFrenchAppetizers
Simply Citrus: bit.ly/FNsimplycitrus
eBook Collection: foodnouveau.com/cookbooks/
// Let's connect! //
Instagram: / foodnouveau
Facebook: / foodnouveau
Pinterest: www.pinterest.ca/foodnouveau/
Disclosure Notice: This video description contains Amazon affiliate links. If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new videos-so thank you!
Негізгі бет Тәжірибелік нұсқаулар және стиль How to Make Sicilian-Style Gelato
Пікірлер: 19