Absolute Caramel
Intermediate level
Recipe to prepare a 1 kg tub of Salted Caramel Gelato.
This recipe requires preparing the Light White Base 100 F — find out here how to make it.
Whole Milk |
500ml |
Joycream Caramel Fleur De Sel |
350g |
White Base Leggera 100 F |
150g |
Joybase Superfrutta 50 |
5g |
Preparation
Ingredients
Whole Milk
500ml
Preparation
- Mix whole milk, Light White Base 100F ( find out here how to prepare it), Joycream Caramel Fleur De Sel, and Joybase Superfrutta 50 in a pitcher.
- Let the mixture rest for about 30 minutes.
- Pour into the batch freezer and variegate in the middle with Joycream Caramel Fleur De Sel.
- Finish the tub by extracting all the gelato from the batch freezer and shaping it as desired. Blast chill for about 2–3 minutes.
Decoration
Ingredients
Preparation
- Decorate the top with Joycream Caramel Fleur De Sel and place in the blast chiller for about 2 more minutes.
- Display in the showcase at -12/-13°C.
Emanuele Arceci
Ice cream maker
Gelato artisan for IRCA Group with over 20 years of experience. Born in Emilia-Romagna, Joygelato Ambassador in Italy and internationally.
