Facts about Fats – getting the right balance in your gelato


Date: 3 June 2020

This course considers the balance of fats and the importance of getting them right for your gelato.  Although there are only a few commonly used fat sources there are others that you will have heard about. We discuss what each delivers to your product and the implication to your recipe of the various options. We make several recipes so you can taste the difference yourself.

Course fee £50

 

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