90% Mango Purée The Essential Ravifruit |
3150g |
90% Passion Fruit Purée Ravifruit |
150g |
Water |
1140g |
Sucrose |
400g |
Dehydrated Glucose |
150g |
Dextrose |
100g |
Base Neutra con Fibre 15gr |
60g |
Blend and Churn
Ingredients
90% Mango Purée The Essential Ravifruit
3150g
90% Passion Fruit Purée Ravifruit
150g
Water
1140g
Sucrose
400g
Dehydrated Glucose
150g
Dextrose
100g
Preparation
- In a container, mix sucrose, dextrose, glucose, and Base Neutra con Fibre 15 g.
- Heat the water, then add the powders and blend.
- Add the previously thawed 90% Mango Purée The Essential by Ravifruit and 90% Passion Fruit Purée by Ravifruit.
- Churn and extract.
- Blast freeze at -40°C for 5–10 minutes.
- Serve in a display case at -12/-13°C or store at -18°C.
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.
Crafted using IRCA Group professional solutions
GELATO
