Robiola and beetroot - Martini Linea Gelato

Gelatario d'Autore

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Robiola and beetroot

To make this recipe you will need:

PRODUCT
BASE:
Milk 720 g
Sugar 170 g
Cream 35 g
Biancolatte 100 S.A. 75 g
GELATO MIX:
Base 1000 g
Yoghurt 40 25 g
Robiola 200 g
Beetroot already cooked and peeled 150 g
Honey 55 g
TOTAL 1430 g

Preparation

• Prepare the base by carefully mixing all the ingredients.
• Pasteurize.
• Add the robiola and Yogurt 40 to the base. Add the honey and bring the mixture to 52 °C. Allow to cool and add the cooked, peeled beetroot.
• Stir accurately with a whisk or mixer.
• Pour the mixture into the batch freezer and prepare the gelato.
• Once ready, place in the tub.

Download the recipe in PDF