This professional level guide to producing gelato and other Italian-style frozen desserts offers both core techniques and recipes as well as the information needed to develop original flavors.
Author Yoo Siyeon was born in Korea. She received her secondary education in Milan, Italy, where she first encountered gelato. Her Italian gelato studies took her throughout the country, culminating at Carpigiani Gelato University in Bologna, which hired her as an instructor for Korean students. She has since opened a gelato manufacturing plant in Korea.
Her book is divided into five parts:
- Understanding gelato (the qualities which make it distinct from ice cream and other common frozen dairy desserts)
- Gelato-making machine and tools (batch freezers, blast freezers, pasteurizer, showcases, and assorted small tools)
- Ingredients
- Recipe-writing theory
- Recipes (24 gelatos, 8 sorbettos, 3 granitas, 4 composed desserts
Siyeon provides a variety of base recipes allowing you to choose between formulas made with and without egg, and with and without stabilizer. Her instructions on developing variations are meticulous and require you to know the composition of various ingredients, particularly their water and sugar content.
Some recipes include Korean flavorings, such as omija berries, mugwort, and a beverage called sujeonggwa made with cinnamon, ginger, and jujube. But there are also Italian-inspired gelatos like panettone and a vegan gianduia, and more creative ones such as potato and bacon.
The text is in English as well as Korean. The English-language font is slender and small.
Hardcover. Color photographs throughout.
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