Page 111 - #61 English

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Are there any rules of how to mix milk with different fruits
and other ingredients in making gelato and sorbetto?

Stella: In general, ice cream can be separated into two categories –
gelato and sorbet. Gelato is milk based ice cream. Different flavors
of gelato come from different ingredients, like vanilla gelato, flavors
could be from Vanilla bean, vanilla sauce, vanilla extract, or vanilla
powder; for chocolate gelato, flavors
could be from pure cocoa liquor,
chocolate sauce, dark chocolate or
cocoa powder. In theory, any food
Generally speaking, milk is the can be used to make ice cream, cur-
rently often used food are fruit, nuts
major source of water for ge- and cocoa product. In addition, we
can make mix flavor ice cream by
lato make. combining two or more flavors to-
gether, there are a lot of space to
explore in flavor extension. Sorbet
often refered as no milk based nor
dairy based (like milk powder,
cream, cheese, yoghurt etc.) ice cream. The content of different fruits are not the
same, it depends on the fruit characters. The dosage of fruits for mix flavor sorbet
refers to the mix of fruit juice and cocktails, remember to pay attention to the con-
tent of alcohol. Besides, vegetables and healthy whole grains also can be used to
make ice cream, just need to note the content of starch.

Cindy: There are not too much restrictions in mixing different in-
gredients with milk. Just pay attention to some acidic raw materials,
because milk with acid will produce calcium carbonate. The most
important requirement is harmony of flavors of different ingredients.

Yu Li: In most of the cases, we will not mix milk with fruits, because
the acid composition in fruit will cause chemical reaction while mix-
ing with milk, which at the end makes ice cream become bitter. Like
every coin has two sides, there are some exceptional fruits, like avo-
cado, it is the best milk mate. In Taiwan, avocado milk pudding is very popular.

Hongwu Guo: While making gelato, we usually add some fruits to
enrich the flavor and colors of it. Fruits, with soft texture and
distinct flavor, pairs well with milk for gelato. In food safety aspect,
there is a saying that milk cannot be eaten with fruits, as it is not
correct. The organic acid in the fruits will cause deposition of milk, but it will
not affect the absorption of nutrition from milk. The acidity of gastric acid is
much higher than fruit acid. Milk coagulate in stomach. Since the stomach can
digest solid food like jerky, milk coagulation also can be digested. No matter
gelato or sorbet, designing of flavor, chef need to study the balance of sweet and
acid by controlling well the ratio of sugar and acid. Take litchi as an example, it
contains a lot of sugar, we’d better choose some acid fruit like lemon and rasp-
berry to balance. Another principle is to match the juicy and low pectin & fiber
content fruit with soft texture and high pectin content fruit, like pineapple pairs
with mango.

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