90% Raspberry Purée Ravifruit |
3000g |
Water |
1140g |
Sucrose |
500g |
Dehydrated Glucose |
150g |
Dextrose |
150g |
Base Neutra con Fibre 15gr |
60g |
Blend and Churn
Ingredients
90% Raspberry Purée Ravifruit
3000g
Water
1140g
Sucrose
500g
Dehydrated Glucose
150g
Dextrose
150g
Base Neutra con Fibre 15gr
60g
Preparation
- In a container, mix sucrose, dextrose, glucose, and Base Neutra con Fibre 15gr.
- Heat the water, then add the powders and blend.
- Add the previously thawed 90% Raspberry 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.