Bread and Jam - Martini Linea Gelato

Gelatario d'Autore

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Bread and Jam

To make this recipe you will need:

PRODUCT
BASE:
Milk 680 g
Sugar 160 g
Cream 100 g
Skimmed milk powder 30 g
Fiocco di Panna 30 g
GELATO MIX:
Base 1000 g
Yellow corn bread 150 g
Mascarpone 170 g
Wildflower honey 30 g
Sugar 5 g
Plum Variegate to taste
TOTAL 1355 g

Preparation

• Prepare the base by carefully mixing all the ingredients.
• Pasteurize.
• Add to the base the previously dried yellow bread and all the other ingredients. Bring everything to a temperature of 52 °C.
• Stir lightly with a whisk or mixer.
• Pour the mixture into the batch freezer and prepare the gelato.
• Once ready, place in the tray and at the time of extraction enrich with the Plum Variegate.

Download the recipe in PDF