90% Strawberry Purée by Ravifruit |
3150g |
Water |
840g |
Sucrose |
474g |
Dehydrated Glucose |
200g |
Dextrose |
126g |
Base Neutra con Fibre 15g |
60g |
100% Lemon Purée by Ravifruit |
150g |
Blend and Churn
Ingredients
90% Strawberry Purée by Ravifruit
3150g
Water
840g
Sucrose
474g
Dehydrated Glucose
200g
Dextrose
126g
100% Lemon Purée by Ravifruit
150g
Preparation
- In a container, mix the sucrose, dextrose, glucose, and Base Neutra con Fibre 15 g.
- Heat the water, add the powders, blend, then add the previously thawed 90% Strawberry Purée by Ravifruit and 100% Lemon 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
