Learn to design gelato intentionally, understanding not only what works, but why it works. Chef Andrea De Bellis will explain the four phases that coexist within gelato and how they interact. You will understand the role of sugars as sweeteners and anti-freezing agents, and how each one impacts your recipe. Andrea will also share his gelato formulation spreadsheet. You will analyze three common defects and understand the necessary corrections.

Through the preparation of five gelato recipes, Andrea will explain key aspects of the gelato production process, including mixing, pasteurization, hardening, and storage.

White gelato base: This versatile base recipe can be used to create a wide range of gelato flavors. Learn how to mix it, pasteurize it, and store it safely for later use.

Chocolate gelato: Build upon your white base by incorporating high-quality chocolate. Learn how to emulsify your mixture correctly and understand how cocoa fibers affect the texture of gelato. Discover more about the Carpigiani batch freezer and how to operate it.

Pistachio gelato: Learn how to incorporate nut pastes into gelato recipes and adjust sugars to maintain proper scoopability.

Custard cream gelato: Discover a traditional, old-fashioned recipe made with egg yolks and a single type of sugar.

Cheesecake gelato: Prepare this recipe entirely from scratch, without the use of a white base.

In this course, in addition to the recipes, you will also learn a range of techniques that will be useful on many occasions.

 The techniques you will learn are:

• How to pasteurize gelato
• How to process gelato in a Carpigiani Batch Freezer
• How to chill gelato ready for display
• How to plate gelato