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Artisan Italian Gelato – 35% Sour Cream?
In the Italian Gelato Course, the instructor adds what is translated from Italian to English, as sour cream (video “<b style=”font-family: inherit; font-size: inherit;”>Fiordilatte – Lesson 9 of 37″). The product shown in a glass container appears to have the same consistency as milk or 35% cream, rather than 35% sour cream. It would have been nice to hear the instructor talking in his native language to verify if he said but that is not possible. So, the question remains: did he say 35% sour cream or 35% cream? Learned something new today, as I can hear the lesson in Italian by changing the caption . So, I will listen to it again in Italian and maybe I’ll find the answer to my question.
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2 Replies
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Level:
Scoolinary Team
Hi Jaques, thank you so much for your comment and for taking the time to go into the details of the course!
We can confirm that the ingredient the instructor uses in the Fiordilatte recipe is fresh cream with 35% fat (which in some countries is known as whipping cream). It is not sour cream.
We are aware of the translation mistake in English, where it was listed as “sour cream” instead of “fresh cream.”
We’re also glad you found the option to change the audio language: it’s a great way to experience the lesson in its original form.
Thanks again for your valuable feedback and for taking the time to point this out – comments like yours help us improve every day.
Enjoy the rest of the course!
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Level:
Scoolinary Team
Hi Chef Jacques
Just commenting this post to let you know we launched today a very special Challenge which topic is… “Ice Creams”! Please take a look at it and join!
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