There are many different incredible frozen desserts you can experience. All of them can open the door to exotic tastes and you can so easily enjoy a truly flavorful paradise. Frozen treats are very popular during summer but you can also enjoy them during other seasons, of course.
To help you make a good choice, let’s take a look at the most common types of frozen desserts you will want to experiment with.
There are not many things that are more popular during Summer than the mango sorbet, a true delicacy. Basically, the sorbet is a water sugar syrup solution with a flavor. All you have to do is take water, add some sugar gradually and cooking until water starts to dissolve. The syrup you end up with can then be flavored based on your personal wishes.
The most common flavors for sorbets are definitely fruits. They work great with sorbets due to their high quarter content. Just remember that sugar content is very high, even if fat content is very low. Also, the texture is icy since water content is high.
Many think ice cream is a generic term for everything that is frozen. This is incorrect. In reality, ice cream needs to be made out of a mix of different dairy products. Also, at least 10% butterfat should be added before the FDA even considers it to be ice cream.
Culinary speaking, ice creams are emulsions of dairy fats and dairy that is frozen after being whipped. The texture will be smoother and lighter when you add more air. Reaching the perfect balance is not easy though. This is why some ice creams are just better than others.
If you go to Italy, you will surely see gelato everywhere. We are practically talking about the ice cream made in the Italian style. It has the ice cream base mentioned above but it is whipped and churned much slower, usually for a longer period of time. Because of this, less air is added. The result is practically thicker. Also, gelato is normally served at a higher temperature so that when you eat it, the feel is thicker. The level of butterfat is naturally narrower than what you see in ice cream.
This frozen dairy dessert is often confused with the above mentioned sorbet. In reality, it is made out of egg whites or/and milk. This creates a very light texture. Usually, the butterfat level is under 2%, so it is lighter than when you eat ice cream.
To make frozen yogurt you remove the cream. Bacteria cultures are utilized. They are added to the base ice cream and the dairy solution emulsifies. The mouth feel you then get is softer. The extra bacterial cultures make the frozen-yogurt more beneficial for the body.
Usually, the base is Greek yogurt. This is because it has higher protein content than the regular yogurt you find in supermarkets. Also, the quantity of liquids is lower. Greek yogurt is intensely strained so that excess liquid whey is removed.