jbehmoaras

I just ran into this thread, and with good timing, just last week i was looking for information on emulsifiers and the like and i must say some of the ideas you guys have been playing with are great. With regards to the "pearls" you guys have been trying to make using squeeze tubes and droppers etc ... have you guys been releasin liquid under water or dropping them from above the surface of the solution that sets the shape of the pearls?

During one of my many visits to Turkey i remember a restaurant serving baked halvah. By baking it, the sugars carmelize and the halvah gets a chewier texture. I also felt like it made they halvah taste less dry than it does uncooked. The place I went to also served it with a bit of ice cream. I'm not sure if thats the traditional way it is served, but thats the way i experienced backed halvah.

Recently I attempted to make fig gelato. Unfortunately I wasnt too pleased with what I came up with and i was wondering if anyone had any suggestions. The recipe I have for a gelato base called for a 3 : 1 ratio of whole milk to heavy cream and a whole bunch of egg yolks. (14 yolks for 3 cups of milk and 1 cup heavy cream). Then i combined this with a fig puree I made from fresh figs (about 2 parts base to one part puree) After letting the mixture rest over night, I put it in my ice cream machine. Then i tasted it after letting it set somewhat in the freezer and the taste of the gelato seem to taste like the aftertaste of figs that arent juicy even though i used ripe figs. Another possibility is that I used the wrong kind figs (i used black mission figs in this case). Another idea i have is to saute the figs to slightly carmelize them maybe to bring out their flavors. So before i invest in another batch I wanted to ask you guys if youve ever made fig gelato; successes and failures as I could surely learn from both, or if anyone has any opions to impart to this newbie gelato maker.