Chocobiscotto Gluten Free
Intermediate level
Recipe for preparing a 1 kg tub of Dulce de Leche Gelato with Chocobiscotto Gluten Free variegate.
This recipe includes the preparation of the PASSION SA DOUBLE WHITE BASE — find out here how to make it.
White Base Passion SA Double |
500g |
cream with 35% fat |
70g |
Whole Milk |
300g |
Joypaste Dulce De Leche |
30g |
Sugar |
100g |
Joycream Chocobiscotto Gluten Free |
qb |
Preparation
Ingredients
cream with 35% fat
70g
Whole Milk
300g
Sugar
100g
Preparation
- Blend the Passion SA Double White Base (find out here how to prepare it) with the remaining ingredients in a jug. Let it rest for approximately 30 minutes.
- Pour the mixture into the batch freezer and ripple through the center with Joycream Chocobiscotto Gluten Free.
- Complete the tub by extracting all the gelato from the batch freezer, shaping it as desired. Blast chill for approximately 2–3 minutes.
Decoration
Ingredients
Preparation
- Decorate the top with Joycream Chocobiscotto Gluten Free.
- Place in the blast chiller for an additional 2 minutes.
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.
