Cruffin
Intermediate level
Recipe for preparing a tub of gelato with Cruffin flavor.
This recipe requires the preparation of the Base Bianca Passion SA Double — click here to find out how to make it.
White Base Passion SA Double |
500g |
Whole Milk |
330g |
Joypaste Crema Pasticcera |
30g |
Joypaste Frollino |
10g |
Butter |
50g |
Sugar |
60g |
Joyplus Prosoft |
20g |
Joyfruit Apple Pie |
qb |
Joycream Crumble |
qb |
Dehydrated Apple Slices |
qb |
Small Muffin |
qb |
Preparation
Ingredients
White Base Passion SA Double
500g
Whole Milk
330g
Butter
50g
Sugar
60g
20g
Preparation
- Mix the Base Bianca Passion SA Double (click here to find out 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 variegate in the center with both Joycream Crumble and Joyfruit Apple Pie.
- Complete 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 surface with both Joycream Crumble and Joyfruit Apple Pie.
- Garnish as desired with dehydrated apple slices and small muffins. 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.
