Gelato recipes based on fermented products
Ryosuke Mogaki, gelato maestro in Carpigiani Gelato University Tokyo, explains how to use fermented ingredients in gelato recipes.
Introduction
Fermented foods are present in all culinary cultures, especially in Asia. Today, the use of these ingredients and products is a rapidly growing trend, as the public has come to appreciate their beneficial properties and unique, acidic flavor.
Course Objectives
• Demonstrate how to use fermented ingredients practically
• Demonstrate how fermented ingredients help build depth in gelato flavors
• How to adjust depth, sweetness, and acidity
• How to relate fermented ingredients to the tradition of artisan gelato
Course Outline
• Instructor Presentation
• Introduction to Fermented Products
• Types of Fermentation Processes: Lactic, Alcoholic, Acetic, Koji (Mold), Mixed Fermentations, and Introduction to Fermented and Oxidized Teas
• Classification and Types of Fermented Products: (Sakekasu, Miso, Kombucha, Soy Sauce, Koji, Black Garlic, Tempeh, Kimchi, Cocoa, Cheese, Yogurt, etc.)
• Possible Applications in Gelato
• Gelato with Fermented Ingredients
• How to Use Fermented Ingredients Practically in Gelato
• Guidelines for Building Flavor (Acidity, Sweetness, Saltiness, Depth)
• Suggested Pairings with Fruit and Other Ingredients: Demonstration and Tasting
• Practical demonstration of selected preparations
• Explanation of the technical choices made during the process
Recipe book with 6 recipes
1. Sakekasu* and Cocoa (dairy-free)
2. Sakekasu and Strawberry (dairy-based)
3. Miso and Caramel Ice Cream
4. Chocolate and Fermented Black Garlic
5. Kombucha and Blueberry (sorbet)
6. Plant-Based Salted Pistachio and Shio Koji
Format
This is an online course that contains slides, recipe slides and a short introductory video.
Per qualsiasi informazione o chiarimento contattaci allo 051 650 5457 o scrivi ad info@gelatouniversity.com
