After many years of making, tasting & building an opinion about the quality of gelato and sorbet, I've just had the opportunity to reverse all those years and start from scratch again at Carpigiani's gelato university held by their local equipment supplier Primulator here in Stockholm
Some of the equipment we used, a pasteurising unit, a mixer and two of Carpigianis top of the line machines. Even though our introduction course was short it became very clear very quick that these machines should not only be essential in a gelateria but also in any large quality driven hotel kitchen, they could easily be incorporated into work and purchasing synergies and kitchen economies.
Yours truly packing a doggy bag of our daily efforts, a big selection of a dozen or so flavours.
And so can the finished product look like, a blueberry sorbet & vanilla gelato and a hazelnut combo. Presentation of the finished gelato/sorbet direct from the ice cream machine takes trial and error and practice, one of the golden rules is to work on the presentation from the guests side of the serving freezer.
The following is my sorbet excel calculation over how to build a sorbet recipe, this for me was the most enlightening part of the course, which parameters are needed to ensure a perfect result.
How many times have we in the kitchen whipped up a sorbet with some fruit puree and sugar syrup, whacked it in a paco jet och ice cream machine and ended up with a slush or brick that we've struggled to serve, if we'd have followed the below template......
then we could've served the WOW factor that we were after.
So this recipe template is for sorbet, a gelato recipe template is similar but obviously with different fruit/flavouring content and stabilisator, this kind of standard recipe is the first building block to a successful WOW product.
here I am getting my participation certificate from the Primulator and Carpigiani team, the course was very informative and well worth the time, in front of us is the final days production. Understanding the product and its composition is the key.
It just goes to show that you can still teach old dogs new tricks.
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