Comments on: Cointreau Gelato https://icecreamcalc.com/2021/03/07/cointreau-gelato/ Ice cream recipe and balancing software Sun, 23 Jul 2023 08:40:52 +0000 hourly 1 https://wordpress.org/?v=6.9.1 By: icecreamcalc https://icecreamcalc.com/2021/03/07/cointreau-gelato/#comment-1016 Sun, 23 Jul 2023 08:40:52 +0000 https://icecreamcalc.com/?p=1314#comment-1016 In reply to ErickL.

Ok, a Neutral5 is a stabiliser/emulsifier blend that is common in the Gelato industry.
The 5 stands for that you add 5g per Kg of mix.
I write a little about this on the Stabilizer page
https://icecreamcalc.com/stabilizers/
If you google Gelato Neutro5 you will find many references to products.

]]> By: ErickL https://icecreamcalc.com/2021/03/07/cointreau-gelato/#comment-1015 Sat, 22 Jul 2023 15:00:07 +0000 https://icecreamcalc.com/?p=1314#comment-1015 I can’t seem to find any reference to what “neutral 5” is. I can only find reference to it in this recipe.

]]> By: icecreamcalc https://icecreamcalc.com/2021/03/07/cointreau-gelato/#comment-994 Mon, 26 Jun 2023 04:50:43 +0000 https://icecreamcalc.com/?p=1314#comment-994 In reply to yasmin.

See here https://icecreamcalc.com/stabilizers/

]]> By: yasmin https://icecreamcalc.com/2021/03/07/cointreau-gelato/#comment-993 Sun, 25 Jun 2023 16:18:53 +0000 https://icecreamcalc.com/?p=1314#comment-993 what can i replace neutral 5 with if i can’t get my hands on that particular product

]]> By: icecreamcalc https://icecreamcalc.com/2021/03/07/cointreau-gelato/#comment-774 Sat, 12 Mar 2022 14:17:33 +0000 https://icecreamcalc.com/?p=1314#comment-774 In reply to Adrian.

You don’t need a stabilizer.
You can read more about stabilizers here.
Stabilizers

]]> By: Adrian https://icecreamcalc.com/2021/03/07/cointreau-gelato/#comment-773 Sat, 12 Mar 2022 08:45:00 +0000 https://icecreamcalc.com/?p=1314#comment-773 Why do you need a stabiliser

]]> By: icecreamcalc https://icecreamcalc.com/2021/03/07/cointreau-gelato/#comment-620 Wed, 29 Dec 2021 09:40:03 +0000 https://icecreamcalc.com/?p=1314#comment-620 In reply to Camilo L N.

Camilo, I have never heard of this.
Do you mean to remove the egg yolk skin before cooking or do you just mean to strain the mix after cooking?
How do you remove the skin?

]]> By: Camilo L N https://icecreamcalc.com/2021/03/07/cointreau-gelato/#comment-619 Tue, 28 Dec 2021 23:52:08 +0000 https://icecreamcalc.com/?p=1314#comment-619 In reply to Jerome N..

Jerome, preparing recipes using egg yolk skin can cause a distinctive smell in the final product. Did you use the yolk in full or did you remove the skin to use in the recipe?

]]> By: Jerome N. https://icecreamcalc.com/2021/03/07/cointreau-gelato/#comment-545 Mon, 22 Nov 2021 14:08:08 +0000 https://icecreamcalc.com/?p=1314#comment-545 Just bought a good thermometer (instant read). I had one that took almost 20 seconds to give an accurate read. Let me try again then.

]]> By: icecreamcalc https://icecreamcalc.com/2021/03/07/cointreau-gelato/#comment-537 Sat, 13 Nov 2021 19:22:39 +0000 https://icecreamcalc.com/?p=1314#comment-537 In reply to Jerome N..

Did you follow the instructions? How do you measure the temperature of the mix? You should use a good digital thermometer. This gelato is of course egg based but it should not have an unpleasant afterteste.

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