Peachmango Yogurt - Martini Linea Gelato

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Peachmango Yogurt

PRODUCT For a TRAY
BASE:
Milk 720 g
Cream 50 g
Sugar 130 g
Biancolatte 150 S.A. 100 g
GELATO MIX:
Base 1000 g
Yogurt 40 40 g
Fresh yogurt 100 g
Selezione Prestige Alphonso Mango Paste 30 g
Selezione Prestige Peach Variegate to taste
TOTAL 1170 g

Preparation

  • Prepare the base by carefully mixing all the ingredients.
  • Pasteurize.
  • Add the fresh yogurt, Yogurt 40 and Alphonso Mango 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 Selezione Prestige Peach Variegate.
Download the recipe in PDF