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Judy Wilson

[Modernist Cuisine] Pistachio Gelato (4•236 and 6•310)

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Great, thanks alot for Gelato related themes. How would you modify Pistachio Gelato recipe to get Vanilla Gelato? This recipe whould be of very great impact, as Vanilla Gelato is not as itself a standard choice at the buffet (in Germany the sort most frequently chosen), but also a starting point for other gelatos.

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Great, thanks alot for Gelato related themes.

How would you modify Pistachio Gelato recipe to get Vanilla Gelato?

This recipe whould be of very great impact, as Vanilla Gelato is not as itself a standard choice at the buffet (in Germany the sort most frequently chosen), but also a starting point for other gelatos.

 

Use macadamia butter and oil instead, since they are neutral flavored and add either vanilla seeds from a vanilla bean or vanilla extract.

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Hi again,

this is to report my experience with vanilla gelato according to the suggession from the previous post (thanks, Max for your tip with the macadamia butter and oil).

The day before yesterday I made two preparations of vanilla gelato: One traditional type with egg yolks, milk etc. (Type 1) and the second according to the modified recipe of MC but using macadamia but­ter and oil instead as suggested by Max. Glycerol monostearate was not at hand and omitted, the process was as suggested by Sam Fahey-Burke (Type 2). In both preparations the contents of one Tahiti-vanilla bean was added. The mass matured over 24h in the fridge and then was put into a top-loading ice-machine.

Results: Type 1 was yellow, gave a pleasant mouthfeeling and a clear taske of vanilla. Type 2 was pale, gave a pleasant mouthfeeling as well. However, in type 2 the vanilla taste was almost completely absent, but an irritating note of slight bitterness was found (probably due to the polysorbat 80). Texture of gelato type 1 was not as stable as that of type 2 as judged one day later.

All three judges preferred clearly gelato type 1.

We have have no clue, at what step of the preparation or due to what added product the vanilla taste might have vanished.

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Hi, we recently had a stage out for a week, who blogged about some of her experiences, including experimenting with a vanilla-macadamia nut gelato. You might find some help in her write-up: http://www.multiculturiosity.com/vanilla-macadamia-nut-gelato-dairy-free-in-a-pacojet/ (look around the site, as there are a few other posts from her time at the MC lab that mention gelato-making).


Judy Wilson

Editorial Assistant

Modernist Cuisine

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