By Culinary Institute of America, Francisco J. Migoya
A complete advisor for nutrition provider Operations
A definitive advisor to frozen truffles deals assistance and strategies for formulating recipes for ice lotions, gelato, sorbets, and sherbets and contains recipes for developing 200 savory goods.
It is vital for any critical pastry chef to have a complete wisdom of frozen dessert construction, and Frozen cakes presents all of the simple info a pastry expert needs.
Introductory chapters include:
- the background and evolution of frozen desserts
- elements together with dairy items, sugars, stabilizers, emulsifiers, end result, and flavors
- gear together with churning machines, construction apparatus, and garage and serving containers
- necessities on garage, sanitation, and creation and serving techniques
Recipe chapters cover:
- Dairy-Based Frozen truffles, which come with ice cream, gelato, and sherbet
- Non-Dairy truffles, which come with sorbet and granites
- Aerated Still-Frozen cakes, which come with parfaits, semi-freddos, and frozen mousses and souffles
Each recipe bankruptcy covers either vintage and glossy small-batch construction recommendations, easy formulation, and either simple and complex base recipes. the ultimate bankruptcy, "Finished Items", uses those base recipes and indicates readers easy methods to produce, plate, garnish, and serve small cakes, plated muffins, frozen brownies, or even frozen accompaniments to savory classes. Recipes are illustrated all through by means of full-color attractive images. An instructor's handbook and significant other site also are to be had for lecture room use.