The ice cream is different from the gelato, sorbet and other frozen desserts
Food / / December 19, 2019
Frozen desserts based on milk
Ice cream
Hard to believe, but there are even legal definition of the ice cream. For example, the US Department of Agriculture has decided toCommercial Item Description: Ice Cream, Sherbet, Fruit and Juice Products, Ices and Novelties.That ice cream must contain at least 10% milk fat. In addition, during freezing it is necessary to stir constantly.
During whipping dairy mixture is air distribution, the content of which should not exceed 50% in the final product. Without air the ice cream will not be so pleasant air consistency. The smaller the bubble, that is better than whipped cream, so it tastes better.
gelato
Gelato ice cream is different from that in the process of beating it gets much less air. Therefore, this dessert is more compact and melts more slowly than normal ice cream.
This is a traditional Italian dish. In Italy, gelato is made from whole milk without the addition of cream. Thus the percentage of milk fat in it is about 3.8%.
This dessert is made in a special place called dzhelaterii. So keep in mind that in normal kiosks of our cities to find gelato.
Frozen custard
This delicacy is very similar to a traditional ice cream. The main difference is that the composition of the frozen custard should be at least 1.4% of egg yolk. Additionally, the air content in this dessert is from about 15 to 30%. Compared with ice cream, cream the consistency of a thick and homogeneous.
For the first time this dessert was presented to consumers at the World Exhibition in Chicago in 1933.
frozen yogurt
It is not difficult to guess that as a basis for this dessert using yogurt. It is made from milk fermented by bacteria - Bulgarian bacteria and Streptococcus thermophilus. However, probiotics can not withstand freezing process.
Frozen desserts, as part of which there is little or no milk
sherbet
Sherbet is made from fruit. In its structure must be at least 50% fruit juice and single strength only 1-2% of milk fat.
sorbet
Unlike water ice, sorbet in the composition does not have milk. It is made only from fruit and sugar. In preparing sorbet slowly stirred. Sometimes it is fed to between the change of food restaurants because this dessert improves digestion and refreshing taste buds.
The emergence of this delicacy dates back toHistory of Sorbet. VII century BC. e.
Italian ice
This dessert is also known as "granite", similar to ice flakes. Such a structure is obtained due to the fact that during preparation of the ice scraped off several times from the walls of the freezer. Italian Ice made from syrup and fruit puree.
See also:
- 3 recipes delicious homemade ice cream →
- Recipe for homemade yogurt ice cream →
- Low-calorie peach ice cream in minutes →