I’d like to test this recipe. But before that, I want to know if I’m on the right track. I’m open to suggestions. I’m aiming for a gelato that’s very creamy, slightly elastic, and firm, like this: https://files.fm/u/sjrpmhtdkw
900 ml of milk 3,4% 120 g of skim milk powder 300 g of sugar 300 g of heavy cream 35% 1/4 teaspoon of xanthan gum 1 tablespoon of cornstarch Lemon
Preparation: In a bowl, mix the sugar and xanthan gum together. In a saucepan, heat the remaining ingredients without letting them boil. Once hot, add the sugar and xanthan gum mixture. Stir until fully dissolved and combined.
I’m also considering replacing part of the white sugar with dextrose. What do you think?
by AvailableAd3849
2 Comments
On the dextrose: don’t think, calculate.
No zesting to be seen. Serious error.
very creamy, slightly elastic, and firm: I never use starches, but the gumsamount is low from what I’m used to. And you should use at least two synergistic ones, e.g. 1.5g guar and .5g xanthan.
The gelato looks like pudding. I think you’ll need a lot of sugar and/or warm serving temp and lots of stabilizers You’ll have to play around with different stabilizers until you find what you like