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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.