Coffee Mascarpone - Martini Linea Gelato

Recipes

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Coffee Mascarpone

PRODUCT For a TRAY
BASE:
Milk 640 g
Cream 130 g
Sugar 130 g
Skimmed milk powder 35 g
Cremoso + 30 g
Biancolatte 50 S.A. 35 g
GELATO MIX:
Base 1000 g
Mascarpone 30 30 g
Fresh Mascarpone 60 g
Selezione Prestige Coffee Paste 30 g
Brunella CROK Dark Biscuit to taste
TOTAL 1120 g

Preparation

  • Prepare the base by carefully mixing all the ingredients.
  • Pasteurize.
  • Add the fresh mascarpone, Mascarpone 30 and Coffee Paste to the base; mix with a whisk or mixer.
  • Pour the mixture into the batch freezer and prepare the gelato.
  • In extraction, variegate with Brunella CROK Dark Biscuit.
Download the recipe in PDF