Summer is here. At work, that means churning our own in-house ice creams. One issue with which I struggle is balancing larger health concerns with the the high amount of sugar many recipes require. To address it, we avoid all gels, use only fresh fruits, and prepare...
Maybe it's my lousy Italian, but I've had it with modernist gelato and sorbetto formulas. Quite often their gummy results remind of thick, over-reduced meat reductions. They leave my mouth feeling a residue of something between margarine and glue....
As the summer heat winds down , I have to save fruits from rotting and cheeses from peaking. My latest gelato and sorbet flavors are unctuous cheese (mascarpone) and fruit, almost like a cheese course.
Over the weekend while preparing a dinner party at home, I was inspired by a dessert we'd done with my old chef for a special event. It was a grand Lyonnaise-inspired meal for a producer of wines. The finale was a dessert I always liked. It had three components;...
The July sweltering heat has me churning gelato and sorbet. Recently I have been searching for tips on making the Mexican popsicles known as "paletas." Passion (or obsession) for iced desserts has even has led me to buy a scale for weighing precise amounts...
