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Gelato also has 35 per cent less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. This work offers more than 45 recipes and flavour variations for exquisite frozen desserts, made from all-natural ingredients available at a grocery store or farmers market.
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Making Artisan Gelato, Torrance Kopfer
- Language
- Released
- 2009
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- (Paperback)
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