Gelato Flavor Recipe Specifications

Detailed vocabulary flashcards covering the ingredients, measurements, and flavor profiles for Chocolate, Mango, and Pistachio gelatos as outlined in the lecture notes.

Chocolate Gelato Profile

Rich & Intense

Milk (Chocolate Gelato)

$$2\,\text{cups}\,(480\,\text{ml})$$

Cream (Chocolate Gelato)

$$\frac{1}{2}\,\text{cup}\,(120\,\text{ml})$$

Sugar (Chocolate Gelato)

$$\frac{3}{4}\,\text{cup}\,(150\,\text{g})$$

Egg yolks (Chocolate Gelato)

$$3$$

Dark chocolate (Chocolate Gelato)

$150\,\text{g}$ (chopped)

Cocoa powder (Chocolate Gelato)

$$2\,\text{tbsp}$$

Mango Gelato Profile

Fresh & Fruity

Mango puree (Mango Gelato)

$2\,\text{cups}$ (ripe mango)

Milk (Mango Gelato)

$$1\,\text{cup}\,(240\,\text{ml})$$

Sugar (Mango Gelato)

$\frac{1}{2}\,\text{cup}$ (adjust to sweetness)

Cream (Mango Gelato)

$$\frac{1}{2}\,\text{cup}$$

Lemon juice (Mango Gelato)

$$1\,\text{tbsp}$$

Pistachio Gelato Profile

Nutty & Creamy

Milk (Pistachio Gelato)

$$2\,\text{cups}\,(480\,\text{ml})$$

Cream (Pistachio Gelato)

$$\frac{1}{2}\,\text{cup}$$

Sugar (Pistachio Gelato)

$$\frac{3}{4}\,\text{cup}$$

Egg yolks (Pistachio Gelato)

$$3$$

Pistachios (Pistachio Gelato)

$\frac{1}{2}\,\text{cup}$ (unsalted, blended into paste)

Proper name listed on the gelato recipes document

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