Mascarpone romagnolo and plums - Martini Linea Gelato

Recipes

back

Mascarpone romagnolo and plums

To make this recipe you will need:

PRODUCT For a TRAY
BASE
Milk 650 g
Cream 100 g
Sugar 150 g
Biancolatte 160 S.A. 100 g
GELATO MIX
Base 1.000 g
Old Cream 80 g
Mascarpone 30 25 g
Milk 50 g
Variegato Prugna Prestige Selection q.b.
TOTAL 1.155 g

Preparation

  • Prepare the base by carefully mixing all the ingredients.
  • Pasteurize.
  • Add the milk, the Mascarpone 30 and the Crema Antica; mix with a whisk or mixer.
  • Pour the mixture into the batch freezer and prepare the gelato.
  • In extraction, variegate with Plum Variegate.
Download the recipe in PDF