Coconut sorbet 90% The Essentials |
600g |
Sugar |
130g |
Dextrose |
70g |
Glucose |
25g |
Water |
188g |
Neutral base with fibers 15g |
12g |
Mango puree 100% |
140g |
Passion fruit puree 100% |
105g |
Trehalose |
50g |
Pectina jaune |
3.5g |
Essence couverture for ice cream Dark Chocolate 58% |
qb |
Coconut sorbet
Ingredients
Coconut sorbet 90% The Essentials - Ravifruit
600g
Sugar
130g
Dextrose
45g
Glucose
25g
Water
188g
Preparation
- Mix all the powders together.
- Heat the water to 75°C (167°F). Add the powders to the water, blend, then place in the refrigerator and let the mixture cool down to 5°C (41°F).
- Once the mixture has cooled, add the RAVIFRUIT The Essentials 90% COCONUT PURÉE, blend, and churn the mixture.
Mango e passion fruit gelèe
Ingredients
Mango puree 100% - Ravifruit
140g
Passion fruit puree 100% - Ravifruit
105g
Trehalose
50g
Dextrose
25g
Pectina jaune
3.5g
Preparation
- Heat the RAVIFRUIT purées in a saucepan to 42°C (108°F), add the powders, and mix thoroughly.
- Bring to a boil and continue mixing for one minute.
- Pour the gelée into molds, forming small spheres, let cool, unmold, and set aside.
- Churn the coconut sorbet and extract it while still soft; fill the silicone molds to ¾ of their capacity, insert the mango and passion fruit gelée, and close with more coconut sorbet.
Glassage
Ingredients
Preparation
- Remove the Morroncini from the molds and coat them with DOMORI ESSENCE 58% DARK CHOCOLATE ICE CREAM COATING, previously heated to about 40°C (104°F).
Final Composition
Decorate as desired. In the photo: DOBLA MINI ELEGANCE WHITE.
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.
