I started working in a fine dining Italian restaurant and gelato is a regular on the menu. I am used to making fresh gelato however the owners over the years have purchase tons of PreGel products. I have made several different batches with this product and it has turned out well, but I am still intimidated by it certain products. Is there anyone out there with experince with this stuff that might help me out. Particularly Gianduia, chocolate and pistachio.
Do or Do Not; There is no try.