{"id":38,"date":"2026-06-16T14:28:33","date_gmt":"2026-06-16T14:28:33","guid":{"rendered":"https:\/\/www.robertaguercini.it\/product\/gelato-artigianale-masterclass\/"},"modified":"2026-09-30T17:57:38","modified_gmt":"2026-09-30T15:57:38","slug":"artisan-gelato-masterclass","status":"publish","type":"product","link":"https:\/\/www.robertaguercini.it\/en\/esperienze\/gelato-artigianale-masterclass\/","title":{"rendered":"Artisan Gelato Masterclass"},"content":{"rendered":"<p>Artisan gelato isn\u2019t just ingredients: it\u2019s chemistry, temperature and balance. In this masterclass I explain the basics of balancing \u2014 sugars, fats, air \u2014 and the differences between gelato and sorbet. Then we get our hands dirty, or rather, into the gelato machine.<\/p>\n<p>Together we make at least three flavors: egg custard, dark chocolate and a seasonal flavor that changes with the time of year. At the end we taste everything, compare the textures and work out what works and why. 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