Gelato Messina is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make Gelato Messina's signature gelato cake, Hazelnut Zucotto, or indulge in a Royal with Cheese, ice cream-style. These recipes will challenge everything you believed about ice cream, but the results will be worth it.
Gelato Messina is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make Gelato Messina's signature gelato cake, Hazelnut Zucotto, or indulge in a Royal with Cheese, ice cream-style. These recipes will challenge everything you believed about ice cream, but the results will be worth it.
- ISBN:
- 9781742705156
- 9781742705156
- Category:
- Desserts
- Format:
- Hardback
- Publication Date:
- 01-11-2013
- Publisher:
- Hardie Grant Books
- Country of origin:
- Australia
- Pages:
- 320
- Dimensions (mm):
- 258x208x29mm
- Weight:
- 1.31kg
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Reviews
1 Review
The basic recipe requires ingredients that I have had a lot of trouble purchasing. Dextrose - doable, but some collection of ingredients called 'stabilisers' has proved difficult - not even one stockist is listed in the book. The book says to Google gelato ingredient suppliers, but I have found none that sell to homecooks. How am I supposed to source these ingredients?
Pretty book, well designed, but just not practical, and I was ready with my ice-cream machine, thermometer and a million ingredients ready to learn.
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