 querry : gelatos
Dear FL Italian,
Thanks a ton for writing, in fact u were the only one to do so. And the fact that u mentioned about pros n amateurs just goes to show what all we can learn from each other n how incomplete our individual nkowledge is.....
Coming to the point ;
1. In traditional Italian gelatos, are egg yolks used at all ?
I am having difficulty trying to imagine the consistency of a real gelato (the commercial stuff we get here in kolkata,. india is hardly any different from ice cream - just that its almost fat free)...is it like something in the middle of an icy/granular sorbet and a creamy rich ice cream ...?
jappy |