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Frozen Desserts

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Description

A definitive guide to frozen desserts offers tips and techniques for formulating recipes for ice creams, gelato, sorbets, and sherbets and includes recipes for creating two hundred savory items.
Title: Frozen Desserts
Author: Migoya, Francisco
Publisher: John Wiley & Sons Inc
Publication Date: 2008/08/25
Number of Pages: 440
Binding Type: HARDCOVER
Library of Congress: 2007035515
It is very important for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides the entire basic information a pastry professional needs.

Introductory chapters include:

  • the history and evolution of frozen desserts
  • ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
  • equipment including churning machines, production equipment, and storage and serving containers
  • essentials on storage, sanitation, and production and serving techniques

Recipe chapters cover:

  • Dairy-Based Frozen Desserts, which come with ice cream, gelato, and sherbet
  • Non-Dairy Desserts, which come with sorbet and granites
  • Aerated Still-Frozen Desserts, which come with parfaits, semi-freddos, and frozen mousses and souffles

Each and every recipe chapter covers both classic and up to date small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, “Finished Items”, makes use of these base recipes and shows readers find out how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, or even frozen accompaniments to savory courses. Recipes are illustrated all the way through by full-color beauty photographs. An instructor’s manual and companion website online are also to be had for classroom use.

Exclusive Recipe Excerpts from Frozen Desserts


Espresso Cardamom Ice Cream

Granny Smith and Fennel Sorbet

Passion Fruit Sorbet


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