Page 108 - #61 English
P. 108
I Ice Cream
MYSTERY OF MILK
in
GELATO
PART 1
In recent years, with a new consumption trend In this issue, it will be milk – the major andindispen-
of pursuing healthy and natural products. Gelato, sible ingredient in making gelato(not for sorbetto though).
known as the frozen sweet happiness, has become We interviewed several gelato experts from different field of
more popular with its freshly-made ingredients, this industry, such as owners of gelato brands, judges of
and delicious flavors. It seems very easy to China Gelato Championship, and winners in China
make a gelato, however it also has a lot or World Gelato Tours, to discuss some ques-
of history and technics involved. tions about milk’s importance in gelato. The
Therefore, starting from this is- interview gives opportunity to every in-
sue, we will set up a “Gelato terviewee to express their opinion on
Class”column, which will intro- diverse myths . On the premise of
duce three key ingredients for keeping the professional level, the
making good gelato: Milk, discussionalso providing a diverse
Sugar and Water. perspectives for all practitioners.
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