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Gelato course, what stabilisers is he using?
The course booklet and the videos mention stabilisers, but there’s none specified. I want to know what he’s using and why isn’t the information shared there? It mentions stabiliser/thickeners hut there’s nothing in the videos or the material.
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3 Replies
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Hi Zenobia. In the beginning of the recipe book on the fior di latte ,he shares what he call his “thickening base” that he makes a big batch of then when he refers to stabilizers, it’s this blend,
For 1 kg of thickening base:
● 500 g citrus fiber
● 200 g guar gum
● 300 g locust bean gum-
Level:
Scoolinary Team
Thank you, Ryan, for being attentive and helping us answer the Scoolinar question. 🙌🏻
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Level:
Scoolinary Team
Hi Zenobia.The information Ryan shared with you is correct.Both in the explanation video and in the recipe book https://www.scoolinary.com/recipes/s/fiordilatte-gelato, you can see the quantities and ingredients used in the stabilizer blend the chef works with.If you have any other questions, we’re here and happy to help.
Best regards.
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