Gelatario d'Autore
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Vittorio
To make this recipe you will need:
| 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.