There is one type of gelato called sorbetto, which does not use cream at all, making it taste fruitier. Since ingredients have different scientific properties such as density and biomolecule consistency, changing one or two things can make for all different kinds of desserts!
At this workshop at a gelateria in Rome, an employee showed me and my friends how to make strawberry sorbetto in just a few minutes. Although the process was quick, he used complex machines. First, he put strawberries, water and sugar into a large bucket and used a high-power blender to blend the ingredients. It is important to use fresh ingredients to bring out the best flavors. Then he put this base mixture into this machine called a batch freezer. A batch freezer is a refrigerating unit that compresses gas into a cold liquid. Once the gelato base is inside, it spins in a barrel that is surrounded by pipes with the cold liquid from the compressed air. This causes the base to freeze and form air bubbles that contribute to the final texture of the gelato. When it finished, he used a special spoon to rake the gelato as it churned out of the machine. Since the batch freezer allows for quicker and more effective gelato making, gelato makers make gelato of all different flavors every morning so that they are fresh for customers. Now that I know the science behind gelato, I appreciate the flavor even more!
This experience helped me realize that STEM is just as important in Italy as it is in the United States.
