Name: Gelato, Sorbetto, Granita Cold Dessert
Brand: LIBRAIRIE COREENNE
SKU: 117595
Price: 54.00 EUR
Availability: InStock

Gelato, Sorbetto, Granita Cold Dessert

€54,00

Gelato, sorbetto, granita, cold desserts

Description

Book Introduction

GELATO, SORBETTO, GRANITA, COLD DESSERT
Gelato, sorbetto, granita, cold desserts

This book explains the entire process of making gelato, sorbetto, granita, and cold desserts, and includes all the necessary theory and recipe writing methods.
It provides a guide to forming the unique texture of gelato and completing it in a stable state, and explains in detail step by step how to create a recipe based on this guide in the form of an example.
(We also included a QR code that can be used to view a video so that even those who are new to gelato can easily understand.)

The author, who has accumulated extensive experience in gelato consulting, manufacturing, sales, and domestic and international training, also generously shares his proven recipes.
Savory pairings, vegan options, and alcohol-themed menus, which are trending across all dessert categories, will help us develop unique menus unique to our stores, while menus featuring popular flavors that many people find delicious will help us establish ourselves as steady-selling menu items that will remain loved over time.
(For home bakers interested in gelato, we also include instructions on how to make gelato without a machine.)

For those who run gelato shops or aspiring entrepreneurs, this recipe book will provide ideas for a wider variety of flavors and pairings. For those working in the restaurant industry or students studying related fields, this book will serve as a helpful guide that will help them gain a deeper understanding of various cold desserts, including gelato, and expand their horizons.

* This book is written in Korean & English.
* This book is written side-by-side in both Korean and English.

You can preview some of the book's contents.
Preview

index

PART 1.
Understanding Gelato

1.
What is gelato?
2.
Water, air, overrun
3.
10 Steps to Making Gelato
* How to shape gelato into a showcase mold
* How to put gelato in cones and cups

PART 2.
Machines and tools for making gelato

1.
manufacturing machine
2.
sterilizer
3.
Showcase
4.
Deep freezer
5.
Other props

PART 3.
Ingredients used in gelato

1.
sugars
2.
dairy products
3.
stabilizator
4.
fruit
5.
chocolate
6.
Infusion
7.
plant-based drinks
8.
paste

PART 4.
Theory for Writing a Gelato Recipe

1.
Creating and Understanding Gelato Recipes
2.
White Base
① White base made with Base 50 cream
② White base made with a compound stabilizer
③ White base manufacturing
④ Fior di Latte Gelato made with a white base
⑤ Gelato applied with fior di latte
3.
Yellow base
① Yellow base made with Base 50 cream
② Yellow base made with a compound stabilizer
③ Manufacturing yellow base
④ Crema gelato made with a yellow base
* Gelato POD (Sweetness) & PAC (Freezing Point Depression)

PART 5.
Gelato Recipe

1.
Omija & Yogurt Gelato (Basic)
2.
Cremino Pistachio Gelato (Basic)
3.
Mugwort & Cream Cheese Gelato (Basic)
4.
1101060 Gelato (Basic)
5.
Sujeonggwa & Chocolate Gelato (Topping)
6.
Pinoli & Rizzo Gelato (Topping)
7.
Juppa Inglese Gelato (Topping)
8.
Tiramisu Gelato (Topping)
9.
Panettone Gelato (Topping)
10.
Apple Crumble Gelato (Topping)
11.
Ricotta & Fig Gelato (Topping)
12.
Hummingbird Gelato (Topping)
13.
Almond & Mint Gelato (Hot Infusion)
14.
Isfahan Gelato (Hot Infusion)
15.
Say Profumi Gelato (Hot Infusion)
16.
White Coco Gelato (Hot Infusion)
17.
Cafe Bianco Gelato (Cold Infusion)
18.
Vegan Oat Chai Gelato (Vegan)
19.
Vegan Gianduja Gelato (Vegan)
20.
Berry Wine Gelato (Alcohol)
21.
Chestnut Marnier Gelato (Alcohol)
22.
Gorgonzola & Pistachio Gelato (Savory)
23.
Potato & Bacon Gelato (Savory)
24.
Camembert & Ssamjang Gelato (Savory)
* Homemade Gelato Recipe: How to Make Gelato at Home Without a Machine

PART 6.
Theory for Writing a Sorbetto Recipe

1.
How to Create and Understand a Sorbetto Recipe
2.
Strawberry Sorbetto Made with Base 50 Fruit
3.
Strawberry Sorbetto Made with Complex Stabilizer
4.
Lemon Sorbetto Made with Base 50 Fruit
5.
Lemon Sorbetto Made with Complex Stabilizer
6.
Watermelon Sorbetto Made with Base 50 Fruit
7.
Watermelon Sorbetto Made with Complex Stabilizer
* Sorbetto POD (Sweetness) & PAC (Freezing Point Depression)

PART 7.
Sorbetto Recipe

1.
Phytochemical Sorbetto
2.
Detox Sorbetto
3.
Citrus Sinfonia Sorbetto
4.
Tropical Sorbetto
5.
Peach & Black Tea Sorbetto (Hot Infusion)
6.
Shine Prosecco Sorbetto (Alcohol)
7.
Strawberry & Mojito Sorbetto (Alcohol)
8.
Green Tangerine & Makgeolli Sorbetto (Alcohol)

PART 8.
Theory for writing a granita recipe

1.
Writing and Understanding Granita Recipe
2.
Strawberry Granita

PART 9.
Granita Recipe

1.
Lemon Granita
2.
Coffee Granita
3.
Almond Granita

PART 10.
Cold Dessert Recipes

1.
Matcha Gelato & Red Bean Monaka
2.
Bottled Gelato
3.
Gelatini
4.
Gelato Shake & Sorbetto Ade

INDEX.
Commercially available ingredients used to make gelato