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Artisan Italian Gelato
In the ingredients list for Fiordilatte Gelato, is the 200gr of sour cream listed in the ingredients correct or should it read 200gr of fresh cream? Sour Cream tends to have a thicker consistency that the cream Chef Dondoli poured into the pot while demonstrating this recipe.
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5 Replies
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Scoolinary Team
Hi Andrea.
I’ve just reviewed the course and the preparation video, and I’m forwarding your observation to the content team.
As soon as I have an update, I’ll get back to you.
Best regards.
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Level:
Scoolinary Team
Hi Andrea.
I have an update:
The content team has informed me that the recipe book has already been updated , the correct ingredient to use is “fresh cream.”
Thank you for your message and for reaching out to us.
Best regards.
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I looked at the video in Italian. He only says to add cream and not sour cream. The content of the bottle he pours into the pot with the milk appears to be heavy cream. If it were sour cream, I would expect it to be more solid.
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Level:
Scoolinary Team
Hi Jacques.
That’s right. That’s why we made the correction to the ingredient and mentioned it to Andrea in the previous comments.
As I mentioned before, the ingredient the chef uses is fresh cream (nata).Thank you for your feedback and your recommendation.We’re here if you have any other questions , we’ll be happy to help you with anything you need.Best regards!
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Level:
Scoolinary Team
Hey there Andrea!👋
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