Gelatario d'Autore
back
Amalfitana with saffron
To make this recipe you will need:
| PRODUCT | |
|---|---|
| BASE: | |
| Milk | 660 g |
| Cream | 100 g |
| Nature 150 S.A. | 100 g |
| Sugar | 140 g |
| GELATO MIX: | |
| Base | 1000 g |
| Crema Antica paste | 110 g |
| Saffron | 0,39 g |
| Red Cherry Variegate | to taste |
| TOTAL | 1180 g |
Preparation
- Prepare the base by carefully mixing all the ingredients.
- Pasteurize.
- Add the saffron to the white base and bring it to a temperature of 52 °C in a saucepan. Allow to cool.
- Pour the base into a carafe and add the Crema Antica paste and Piuuovo. Stir accurately with a whisk or mixer.
- Pour the mixture into the batch freezer and prepare the gelato.
- Once ready, place in the tub and at the time of extraction enrich with Red Cherry Variegate.