Milk 3,5 m.g. |
1620g |
Neutral based with fibers 15g |
67g |
Sugar |
247g |
Dextrose |
180g |
Dehydrated glucose |
112g |
Salt |
4g |
Aurea Pistachio chocolate |
1124g |
Water |
1146g |
Auera pistache cream |
qb |
Swirl Mandarin of Ciaculli |
qb |
Mixture
Ingredients
Milk 3,5 m.g.
1620g
Sugar
247g
Dextrose
180g
Dehydrated glucose
112g
Salt
4g
Water
1146g
Preparation
- In a container, combine sucrose, 40 DE glucose, dextrose, DOMORI 15G NEUTRAL BASE WITH FIBERS, and salt.
- Heat the milk and water to 80°C (176°F) and add all the powders along with DOMORI AUREA PISTACHIO CHOCOLATE, then mix.
- Let rest.
Final composition
Ingredients
Swirl Mandarin of Ciaculli - Cesarin
qb
Preparation
- Churn the mixture.
- Scoop out half of the ice cream, creating an even layer in the container.
- Swirl with a uniform layer of DOMORI AUREA PISTACHIO CREAM diluted with 15% oil and previously caramelized pistachios, then add the remaining ice cream, leaving half a centimeter from the edge.
- Place in a blast chiller and, once sufficiently firm, pour in the CESARIN MANDARIN DI CIACULLI VARIEGATO.
- Decorate with caramelized pistachios, 5 cm CUP TARTLETS, CACAO POD, and DOBLA DARK SPEAR.
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.
