Whole eggs |
200g |
Granulated Sugar |
300g |
Salt |
2,5g |
Rice flour |
80g |
Dark Arriba 100% |
200g |
Butter |
265g |
Dark Arriba 72% |
620 |
Milk 3.5% fat |
1967g |
Cream 35% fat |
88g |
Skimmed milk powder |
117g |
Sucrose |
323g |
Dehydrated glucose |
147g |
Dextrose |
176g |
Base Neutra con fibre 15g |
66g |
Raspberry Purèe 100% |
1000g |
Variegato al Lampone |
qb |
Brownie Arriba 100%
Ingredients
Whole eggs
200g
Granulated Sugar
300g
Salt
2,5g
Rice flour
80g
Dark Arriba 100% - Domori
200g
Butter
265g
Preparation
- Combine eggs, sugar, and salt.
- Melt the chocolate and butter.
- Combine the mixtures, add the rice flour, and whisk until smooth.
- Spread onto a baking tray and bake for 8–10 minutes at 160°C.
Chocolate and Raspberry Ice Cream
Ingredients
Dark Arriba 72% - Domori
620
Milk 3.5% fat
1967g
Cream 35% fat
88g
Skimmed milk powder
117g
Sucrose
323g
Dehydrated glucose
147g
Dextrose
176g
Raspberry Purèe 100% - Ravifruit
1000g
Variegato al Lampone - Cesarin
qb
Preparation
- Defrost the PUREA DI LAMPONE 100% RAVIFRUIT.
- In a container, combine skimmed milk powder, sucrose, glucose 40 DE, dextrose, and BASE NEUTRA CON FIBRE DOMORI (15 g).
- Heat the milk to 80°C, then add all the powders and the COPERTURA ARRIBA FONDENTE 72% DOMORI. Add the cream and blend.
- Leave to rest.
- Churn the mixture and pour the PUREA DI LAMPONE 100% RAVIFRUIT into the batch freezer when the cycle is almost complete.
- Remove half of the gelato, creating an even layer in the tub.
- Ripple with brownie cubes and complete the tub with another layer of gelato, leaving half a centimetre from the rim.
- Place in the blast chiller and, once sufficiently firm, pour over the VARIEGATO LAMPONE CESARIN.
- Decorate with brownie pieces, fresh raspberries, and LACE STRAWBERRY ROUND DOBLA.
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
