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.