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.