Anyone here with experience using bases/pastes for making gelato? I am living in a third world country where the local ingredients are not necessarily that high in quality and the supply isn't too consistent so I want to consider importing in quality bases/pastes where I can just add milk and cream possibly. Is there a general consensus in the gelato industry for which companies offer the good stuff for this? Also, can the taste and texture still be really good with these types of products?
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7/8/13 at 10:05am