Fruit-based dairy

Fruit-based dairy

By
Nick Palumbo
Contains
6 recipes
Published by
Hardie Grant Books
ISBN
9781742705156
Photographer
Billy Law

Fruit-based dairy gelati are an interesting addition to the gelateria because they combine the sharp, fresh flavours of fruit with the creaminess you’d expect from a milk-and-cream- based gelato.

The flavour profile of, say, a strawberry made as a sorbet versus the same fruit made as a dairy-based gelato is quite different. The dairy version will be subtler than the sorbet one, but it provides a great base to add other flavour components such as cake, sponge, pies and whipped flavoured creams — these work much better with dairy gelato rather than sorbet.

When making fruit-based dairy gelato, ensure the fruit is overripe (but not rotten) and that you don’t age the product for too long over the specified 4 hours. The reason for this is that fruits contain a percentage of acid, which can affect both the dairy component of the mix and can break down your stabiliser.

Because citrus fruits, such as lemon or passionfruit, are quite acidic, we don’t age the mixture with the fruit present; rather, we add the fruit moments before putting it into the ice cream machine. If you age the mix with citrus fruits in it, you run the risk of making cheese, not gelato!

When using citrus fruits in dairy-based gelato, substitute 50% of your stabiliser with xanthan gum. Xanthan gum is also a stabiliser but is acid-resistant so it will help you achieve a great product.

Recipes in this Chapter

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