Frozen Sweets Frozen sweets are very popular as a perfect finish for a meal. The main concern with frozen fruits is the danger of contamination. Milk products are susceptible to contamination and that is why the milk needs to be pasteurised i.e. heated above 70oC to kill bacteria. Any contamination that occurs afterwards cannot be controlled. One of the worst habits in this regard is the “licking” of the finished ice-cream, or fingers. Always use implements when testing the final product. Ice creams and fruit based ices Difference between ice cream/gelato and sorbets 1. ICE CREAM:- High fat and over run or more air –means softer ice-cream. 2. GELATO:- Less fat and no air added - gives rich and creamier taste. 3. SORBETS:- All about fruits - no milk, eggs, cream are added only fruit puree and stock syrup or sugar syrup. Ices are broken into the following categories – This is only a guide since sometimes blends of the two occur i.e. Strawberry ice cream using an Anglaise base. The fruit puree must be added to the cold Anglaise to prevent discolouration. Sorbets / Citrus fruit ices usually have a ratio of 1 part water, ½ part sugar, and ¼ part juice. On a saccharometer the mixture should have ~18oB. Sugar depresses the freezing point and hence gives a better texture. 12 – 18 % sugar is required in the product. Egg white can be added as a stabiliser. Alternately for other fruit ices, 450ml of heavy stock syrup and blend with 550ml of fruit, can be used. Alcohol may also be added in the mixture. Granitas are an Italian ice based on crushed fruit mixed with equal amounts of icing sugar and placed onto a tray and frozen and scraped off with a spatula. Large crystals are formed and the granita is refreshing during the hot summer months. Gelato is the Italian term for ice cream. However, as a product it differs slightly from ice cream. Gelato has a lower milk fat content as against ice cream. It typically contains 4–8% fat, as against 14% -16 % in ice cream. Ice cream also has a high over run( incorporated air) as against a gelato. However, gelato has higher sugar content and tends to use fresh ingredients as against ice cream. It has a shorter shelf life as against ice cream. Dairy based ice creams use mostly Anglaise as a base. For better flavour and texture cream is used as part of the base mixture. Diploma in Advanced Culinary Arts | Baking & Patisserie 360 Orange ice Lemon ice Milk base Milk and cream based Cheese ice-cream Fruit based ices Fruit ice using puree Sorbets Granitas Dairy based ice-creams
RkJQdWJsaXNoZXIy ODMwNDI=