Pears and ginger - Martini Linea Gelato

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Pears and ginger

To make this recipe you will need:

PRODUCT For a TRAY
BASE:
Whole milk 640 g
Nature 150 S.A. 95 g
Sugar 130 g
Cream 135 g
GELATO MIX:
Base 1000 g
Selezione Prestige Pear Variegate 65 g
Cream 50 g
Selezione Prestige Ginger Variegate to taste
TOTAL 1115 g

Preparation

  • Prepare the base by carefully mixing all the ingredients.
  • Pasteurize.
  • Add the cream and Selezione Prestige Pear Variegate 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 Ginger Variegate.
Download the recipe in PDF