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| Professional Pastry Chef's Forum A forum for professional pastry chefs and bakers. |
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#1
08-04-2005, 11:03 AM
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 bitter pineapple gelato Has anyone had a problem with bitter pineapple gelato? I have tried everything I can think of to adjust it, with no luck. The pulp contained no core and was adequatly sweet before pulling through.      |
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#2
08-04-2005, 01:11 PM
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 cook the pineapple first the enzymes in pinapple react with dairy, try cooking the pineapple with some of the sugar and add to your mix. enjoy! same goes for passion fruit mousse, cook the puree with sugar, add bloomed gelatine, cool and fold in cream. mmmmmm....................... what about jello and pineapple, kiwi, figs ?
__________________ bake first, ask questions later. http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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#3
08-04-2005, 01:43 PM
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| gelato what's in your gelato. I make a simple sorbet that is smooth and refreshing and have no problems at all. |
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#5
08-08-2005, 10:26 AM
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| We use egg whites and cream. I tried the lemon juice, didn't work. Tried sugar, salt, vinegar, chocolate, vanilla (to cover it) nuts ... I will try to cook the pineapple in sugar beforehand; maybe there is some kind of change. Thanks. |
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#6
08-14-2005, 08:44 AM
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| So, how'd it turn out?
__________________ bake first, ask questions later. http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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#7
08-17-2005, 10:39 AM
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| Not so much better as to be good. Since they have to shipped so far (and out of season) they must be picked too green. But I do think it must be some reaction to the cream because I've gone back to the sorbeto with basil ... very yummy! |
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