Sour cherry croissant - Martini Linea Gelato

Recipes

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Sour cherry croissant

PRODUCT For a TRAY
BASE:
Milk 690 g
Sugar 140 g
Cream 40 g
Biancolatte 100 S.A. 75 g
Cremoso + 30 g
Skimmed milk powder 25 g
GELATO MIX:
Base 1000 g
Bonjour Croissant 50 g
Cream 30 g
Selezione Prestige Sour Cherry Variegate to taste
TOTAL 1080 g

Preparation

  • Prepare the base by carefully mixing all the ingredients.
  • Pasteurize.
  • Add the cream and Bonjour Croissant 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 Sour Cherry Variegate.
Download the recipe in PDF