Day Two in the Big Bologna House, & the coursemates are learning……
……this morning, all about Old Italian Crema Gelato; the laws surrounding food production; the pasteurization of different bases; classical chemical stresses on gelato & how to control them; followed by – thankfully – another deliciously uplifting lunch.
The afternoon was devoted to the art of sorbetto, or sorbet as we know it in the UK. Gianpaulo explained how to balance a sorbet recipe (which is thankfully, mercifully more straightforwad than that of gelato), whilst rustling up a couple of super sorbets – a classic, refreshingly tangy lemon sorbet made – naturally – with real lemons; & a delectable fruit sorbet with a mix of more exotic ingredients which was simply gorgeous: sweet & citrussy at the same time, it melted on the tongue with a creaminess which would make you doubt the veracity that it wasn’t made with dairy products. Next came a dicussion on how to market sorbet; after which we discussed the characteristics & merits of different types of sweetners which can be used in both sorbet & gelato.
Finally, we tasted each of the bases which were made yesterday; & discussed what we thought of the taste: the mouthfeel; texture; degree of coldness; creaminess; degree of sweetness; flavour; & even our expectation – did it live up to it & if not, why not? Appearance is also a significant factor – after all, if it doesn’t look appetizing, nobody will want to eat it!
We hurried back to the hotel to get cracking with the homework – & this evening there was a lot – before having a hasty supper in the hotel’s restaurant; not that we felt much like eating as a combination of too much sorbet as well as too much & too difficult homework, curbed our appetites – even with the prospect of Italian cooking. And when we found ourselves going round & round in circles with the homework – to the point that even Tony gave up on part of it – we were also destined for a sleepless night…..despite the ever-open curtains!