Nut base

Nut base

By
Nick Palumbo
Contains
5 recipes
Published by
Hardie Grant Books
ISBN
9781742705156
Photographer
Billy Law

Nut-flavoured gelato is by far the most popular type of gelato in Italy; think of their famous hazelnut or pistachio gelato. These nut flavours are truly unique but they can be a little tricky to get right in terms of texture, because of the extra amounts of solids (mainly fats and proteins) that make up a significant portion of the nut.

With the following nut-based gelato recipes, if you calculate all the nutritional percentages, you will find that the fat percentage is over the 4% to 8% total fat range we require in gelato. This is because we are adding a significant amount of nut paste, which has a high fat content. When this gelato (which has a total fat content of 8% to 10%) is served at our normal serving temperature of –12°C, the gelato will be harder to scoop. To combat this, we have increased the dextrose in the recipe to counteract the hardening caused by the increase in fat.

Recipes in this Chapter

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