Essence couverture for ice cream 58% |
330g |
IGP hazelnut paste |
580g |
Salt |
6g |
Caramelized hazelnuts |
120g |
Milk 3,5 fat |
3.050g |
Cream 35% fat |
75g |
Cocoa mass Sur del lago 100% |
300g |
Skimmed milk powder |
100g |
Sucrose |
645g |
Dextrose |
250g |
Base Neutra con fibre 15g |
15g |
DOMORI gianduja couverture
Ingredients
Preparation
- Heat the COPERTURA DOMORI to 35°C, then add IGP hazelnut paste, salt, and previously caramelized hazelnuts.
Ganache for gelato mix
Ingredients
Milk 3,5 fat
1250g
500g
Cream 35% fat
75g
Cocoa mass Sur del lago 100% - Domori
300g
Preparation
- Heat the milk to 80°C and add the IGP hazelnut paste and SUR DEL LAGO 100% DOMORI. Let rest overnight.
Concentrated gelato base for mix
Ingredients
Preparation
- In another container, add the remaining portion of milk heated to 80°C, sucrose, dextrose, neutral base with fibers (15 g), skimmed milk powder, and salt.
- Let rest overnight.
Final mix and churning
- Combine the ganache and the syrup and blend.
- Let rest for a few moments and then churn.
- Remove part of the gelato and ripple with the previously prepared SUR DEL LAGO 100% DOMORI couverture, then remove the remaining gelato and ripple with more couverture.
- Decorate with LACE SQUARE SAVANNAH DOBLA and caramelized hazelnuts.
Eugenio Morrone
World Champion of Gelato
Eugenio Morrone is a leading figure in contemporary Italian gelato. An APEI member, gelato maker and educator, he brings together technical precision, creative sensitivity and deep expertise in raw ingredients.
