What's the best thing about summer? It's prime gelato season! In this class with Chef-Instructor Meredith Kurtzman you'll learn the ins and outs of homemade gelato and sorbets starting with: what are the key differences between ice cream and gelato? You'll move on to the process of making a perfect base, infusing flavors, churning, storing and serving as you familiarize yourself with the basic tools get a review of the basic do's and don'ts. Get ready to take a lick of: Fresh Peppermint Gelato with Chocolate Ganache Chips; Strawberry Lemonade Sorbet; Olive Oil Gelato with Summer Berries and Basil Syrup; Spiced Chocolate Gelato; Nectarine Sorbet; and Stracciatelle (Vanilla Chocolate Chip) Gelato. Students should bring a cold carrying case to transport their gelato and ice cream home. Meredith Kurtzman began her career in restaurants as a pastry assistant at Gramercy Park's celebrated Verbena Restaurant in 1996. She went on to work at such illustrious restaurants as Bouley Bakery and Esca. In 2003, when the opportunity to join a pastry department specialized in artisanal gelato at Otto opened up, she signed on. Meredith continues to work at Otto combining seasonal flavors with modern production techniques.
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