Gelatario d'Autore
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New Traditional Custard
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 |
| Crema Antica Paste | 110 g |
| Piuuovo | 70 g |
| Ginger juice | 100 g |
| Mascarpone | 170 g |
| Ginger Variegate | to taste |
| TOTAL | 1450 g |
Preparation
• Prepare the base by mixing thoroughly all the ingredients.
• Pasteurize.
• Add to the base the Crema Antica paste, the mascarpone and Piuuovo.
• Clean the ginger and extract the juice of two roots with the juicer. Combine with the mixture.
• Stir accurately with a whisk or mixer.
• Pour the mixture into the batch freezer and prepare the gelato.
• Once the gelato is ready, put it in the tub and finish with the Ginger Variegate.