Gelato - Yoo Siyeon

This book explains all the processes of making gelato, sorbetto, granita, and cold desserts and includes all the theories and how to formulate recipes necessary for production.

It presents a guide for making the unique texture of gelato and making a stable product, and how to create a recipe with detailed step-by-step examples based on this guide. The author’s tried-and-true recipes accumulated for a long time from various experiences, such as professional consulting for gelato, manufacturing, sales, and domestic & foreign education, are unsparingly revealed. The savory pairing, vegan, and alcohol-themed menus that have been trending in all areas of dessert recently will help to develop your own unique menu for your shop.

Also, popular flavor menus that many people find delicious will help establish themselves as steady-seller menus that are invariably loved over time. (We also included how to make gelato without a machine for home bakers interested in gelato.) This recipe book will contribute to those who run gelato shops or prospective entrepreneurs to get ideas for more diverse flavors and pairings. Moreover, it will be a friendly guide to help those working in the food service industry or students studying related fields understand gelato and various cold desserts in depth and expand their scope.

About Chef Yoo Siyeon

While attending middle and high school in Milan, she learned about Italians’ sensibility for gelato and Koreans’ sense of taste. She studied at gelato educational institutions representing each region from southern to northern Italy. She is working as an instructor at Calpigiani Gelato University, the largest and most famous gelato educational institution in the world, and provides gelato training and consulting. Also, she is a gelatiere who has established Gelato Korea Co., LTD., a HACCP-certified gelato manufacturing plant, and sells gelato B2B and B2C.