Page 109 - #61 English

Viv Li
Founder of VIVIDOLCE

Stella Zhan Hongwu Guo
Chef Technical Consultant & Trainer Meet China Gelato Chef, Representative of the
of Gelato and Dessert in Fabbri China. 2017 Gelato World Tour Final of China.
Pros

Judge Contestant Owner

Cindy Chen Yu Li
Coach in Italy Carpigiani Gelato Uni- Silver Medalist of 2015 Gelato World
versity, China Campus. Tour East Asia region, founder of
NINAO Gelato in Taiwan.

Alfred
Founder of MOMOKO.
01 What do you think about the importance of milk in making a gelato?

Cindy: Milk is one of the most important raw ponents of gelato. Also raw milk processed by different
materials for gelato. For milk-based gelato, method can influence gelato’s flavor.
the usage of milk reaches to 60%, which
means, most porpotion of this kind of gelato is Alfred: The ratio of milk in gelato is about
milk. In short, no milk, no milk-based gelato. 60%-70%. Although its flavor is easy to be
covered by other ingredients, the differ-
Yu Li: Milk takes nearly 60% of the total ge- ent flavors of each milk can deeply influ-
lato. Hence, it determine the flavor, texture ence on gelato’s flavor. At the same time, the origin
and mouthfeel of gelato, it even impacts and fat content of milk will also impact gelato’s flavor
content of water, fat, protein and other com- and texture stability.

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