Vittorio - Martini Linea Gelato

Gelatario d'Autore

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Vittorio

PRODUCT
BASE:
Milk 680 g
Sugar 160 g
Cream 100 g
Skimmed milk powder 30 g
Fiocco di Panna 30 g
GELATO MIX:
Base 1000 g
Zabaione Paste 110 g
Ground hazelnuts 2/4 30 g
Aymara Pure Chocolate Drops 20 g
Coffee Paste 12 g
Coffee powder to taste
TOTAL 1172 g

Preparation

• Prepare the base by carefully mixing all the ingredients.
• Pasteurize.
• Add the Zabaione Paste and the Coffee Paste to the base. Bring to 52 °C and let cool.
• Stir accurately with a whisk or mixer.
• Pour the mixture into the batch freezer and prepare the gelato.
• Once the gelato is ready, place it in the tub and enrich with the Ground Hazelnut and the Aymara Dark Chocolate Drops.
• Finish with sprinkling coffee powder.

Download the recipe in PDF