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Sommario
1 Introduzione 68
1.0.1 Ingredienti e utensili 68
2 Ingredienti 68
2.0.1 Uova 68
2.0.2 Latte, yogurt e formaggi cremosi 68
2.0.3 Panna 68
2.0.4 Zucchero 69
2.0.5 Frutta 69
2.0.6 Alcolici 69
2.0.7 Sciroppo 69
2.0.8 Tempo di preparazione 69
3 Conservazione del gelato 70
3.0.1 Nella gelatiera 70
3.0.2 Nel freezer 70
3.0.3 Tempi di conservazione 70
4 Dosi e decorazioni 70
5 Salse 71
5.0.1 Salse calde 71
5.0.2 Salsa alle ciliegie 71
5.0.3 Salsa al cioccolato 71
5.0.4 Salsa fredda di frutta 71
5.0.5 Purea di frutta 71
ITALIANO
6 Le feste dei bambini 72
7 Ricette 72
7.0.1 Gelato alla panna 72
7.0.2 Coppa Dame Blanche 72
7.0.3 Gelato alla fragola 72
7.0.4 Coppa Ambrosia 73
7.0.5 Gelato alla banana 73
7.0.6 Coppa Melanie 73
7.0.7 Gelato allo yogurt di frutta 73
7.0.8 Ice cream soda 73
7.0.9 Gelato al mango 74
7.0.10 Coppa Tropical Night 74
7.0.11 Gelato alla crema 74
7.0.12 Monte Rosa 75
7.0.13 Gelato al cioccolato 75
7.0.14 Coppa Jacquot 75
7.0.15 Gelato al caffè 75
7.0.16 Don Paulo 76
7.0.17 Gelato allo zenzero con miele 76
7.0.18 Coppa Mikado 76
7.0.19 Gelato al formaggio cremoso 76
7.0.20 Coppa Moon Fever 77
7.0.21 Sorbetto al limone 77
7.0.22 Yellow Light 77
7.0.23 Sorbetto tropicale 77
7.0.24 Coppa Green Delight 77
7.0.25 Sorbetto all’ananas 78
7.0.26 Coppa Copa Cabana 78
7.0.27 Mousse gelata alla fragola 78
7.0.28 Coppa Margit 78
7.0.29 Mousse gelata alle ciliegie 78
7.0.30 Montanara 79
7.0.31 Gelato alla bavarese 79
7.0.32 Coppa Helene 79
7.0.33 Gelato di pere e albicocche 79
7.0.34 Il Carnevale dei piccoli 80
7.0.35 Gelato all’ananas 80
7.0.36 Torta gelato Caprice 80
7.0.37 Gelato alla fragola senza zucchero 80
7.0.38 Dama Rosabianca 81
7.0.39 Gelato senza zucchero 81
67


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