Cinnamon Roll
Intermediate level
Recipe for preparing a tub of a Cinnamon Roll gelato(1 kg).
For this recipe, it's necessary to prepare the BASE BIANCA LEGGERA 100 F, discover here how to prepare it.
White Base Leggera 100F |
800g |
Joypaste Frollino |
15g |
Butter |
45g |
Joycream Speculoos |
55g |
Cinnamon Powder |
4g |
Joypaste Crema Pasticcera |
16g |
Whole Milk |
65g |
Joycouverture Extra Choc White |
qb |
Cinnamon Cookies |
qb |
Preparation
Ingredients
White Base Leggera 100F
800g
Butter
45g
Cinnamon Powder
4g
Whole Milk
65g
Preparation
- Mix the White Base Leggera 100F (discover here how to prepare it) in a jug together with the remaining ingredients. Let it rest for about 30 minutes.
- Pour into the batch freezer and layer with some Joycream Speculoos.
- Complete the tub by extracting and leveling the remaining gelato, leaving about 1 cm from the rim. Blast chill for about 5 minutes.
Decoration
Ingredients
Preparation
- Pour a layer of Joycream Speculoos and add some previously melted Joycouverture Extra Choc White.
- Decorate the tub as desired with Chocolate Cinnamon Dobla and cinnamon biscuits.
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.
