gelato al pistacchio con decorazioni in cioccolato lunghe verdi e fondenti

Ice cream with Aurea pistachio chocolate and Domori Neutral Base with fiber 15g

Intermediate level

The formulation of this recipe is designed for display cases held at a temperature of -12 to -13°C.

Whole Milk 3,5% Fat	360g
Water	253g
Granulated Sugar	55g
Dextrose	40g
Dehydrated Glucose	25g
Base Neutra con Fibre 15G	15g
Aurea Pistacchio Chocolate	250g
Salt	2g

Blend and Churn

Ingredients

Whole Milk 3,5% Fat

360g

Water

253g

Granulated Sugar

55g

Dextrose

40g

Dehydrated Glucose

25g

Salt

Preparation

Mix all dry ingredients and add them to the milk and cream, previously heated.
Pour over the chocolate, pre-emulsify with a whisk, then blend with an immersion blender.
Let rest for 2–3 hours.
Churn.
Place in a blast chiller for 5 minutes.
Store in a display case at -12 to -13°C or keep at -18°C.

Marco De Grada

Pastry chef

Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.

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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.

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