-
George Gavriel ha publicado una actualización
hace al año (editado)
Gelato de frambuesas y menta de Sergio Dondoli
Raspberries and Mint Gelato on the way by Sergio Dondoli
Traducido del inglés
Lana Mihajlović, Kim pho y5 más4 Comentarios-
Level:
Scoolinary Team
The texture you’re achieving in the raspberry and mint gelato looks very uniform, which indicates you’ve done a great job controlling the temperature and churning. I’m confident you’ll get a great result, and I hope you can share it with us soon.
If you’d like to dive deeper into this topic, I recommend revisiting the lessons from the Artisan Ice Cream course with Chef Mario Masiá, especially the module on balance and texture. You could also explore the Advanced Gastronomic Ice Cream course if you’re interested in experimenting with more complex contrasts. 😉
Thanks for sharing your progress in the course with the community.
Keep it up—you’re on the right track! 🍨-
@Sussan Estela Olaya La textura era muy buena y el sabor tambien muy bueno el unico problema para mi gusto era un poco demasiado dulce y estoy pensando en reducir el azucar y añadir mas dextrosa pero no se la radio por ejemplo si quito 50gr de azucar cuanta dextrosa tengo que añadir.
No encuentro el curso de Mario Masia.
compartiré foto hoy
@Sussan Estela Olaya The texture was very cood and the taste also very good the only problem for my taste was little bit over sweet and i am thinking do reduce sugar and add more dextrose but i don’t know the radio for example if i remove 50gr of sugar how much dextrose i need to add.
I can not found Mario Masia course.
i will share photo today
hace al añoTraducido del inglés
-
Level:
Scoolinary Team
@ggavriel11gmail-com
Thanks for your message, George! I’m really glad to hear that you were happy with both the texture and the flavor overall. I totally understand what you mentioned about the sweetness—adjusting the sugars is an important part of fine-tuning the balance of a gelato.
If you’re looking to reduce the sucrose (regular sugar) and replace it with dextrose, here are a couple of things to keep in mind:
Dextrose is less sweet than sucrose—about 70% of its sweetening power.
It also has a stronger anti-freezing effect, which will impact the texture and serving temperature of your gelato.
As a general guideline:
If you remove 50 g of sugar, you can add between 60 and 70 g of dextrose, depending on whether you want to keep the sweetness close to the original or tone it down a bit. I’d suggest starting with 60 g and seeing how your mix responds.
About the courseyou’re absolutely right. I made a mistake when I mentioned the course by Chef Mario Masiá. That one is part of a different program. The course I actually meant to recommend is the one on artisan gelato. It’s led by a different instructor, but it’s also excellent for continuing to work on balance and texture.
Looking forward to seeing the photo you’ll share—we’d love to see it!
Thanks for your dedication and your drive to keep improving. Keep up the great work!
-
-
-
Level:
Scoolinary Team
Hi there, George! 🍧 That raspberry and mint gelato looks ultra smooth and perfectly churned — such a silky texture! The photo captures the creaminess really well. Did you enjoy working with Sergio Dondoli’s technique? Then tell us what you’ll find trying to lowering the sweetness.
-
