DUBAI CARAMEL
Basic level
Recipe for preparing Dubai Caramel (1kg).
For this gelato recipe, it's necessary to prepare BASE BIANCA PASSION SA DOUBLE, discover here how to create it.
BASE BIANCA PASSION SA DOUBLE |
500g |
Whole Milk |
315g |
35% Fat Cream |
60g |
Joypaste Biscocrema |
40g |
Sucrose |
85g |
Joycouverture Extra Choc Milk |
qb |
Joycream Dubai Caramel |
qb |
PREPARATION
Ingredients
BASE BIANCA PASSION SA DOUBLE
500g
Whole Milk
315g
35% Fat Cream
60g
Sucrose
85g
Preparation
- Mix in a jug the BASE BIANCA PASSION SA DOUBLE (discover here how to create the base) and the remaining ingredients. Let rest for about 30 minutes
- Prepare, using silicone or baking paper, a sheet the same size as the JOYCOUVERTURE EXTRA CHOC MILK tray
- Pour into the batch freezer and layer in the middle with JOYCREAM DUBAI CARAMEL
- Complete the tray by extracting and leveling the remaining gelato, leaving about 1 cm from the edge. Blast chill for about 5 minutes
- Pour a layer of JOYCREAM DUBAI CARAMEL and after 2 minutes in the blast chiller place the JOYCOUVERTURE EXTRA CHOC MILK sheet on top
- Break the surface of the sheet with a spatula. Blast chill for about 5 minutes
- Decorate as desired with toasted kataifi pastry
- Display in the showcase at -12/-13°C
