Gelato & sorbet base for chocolate |
1236g |
Dark chocolate Apurimac 72% |
899g |
Whole Milk 3.5% fat |
562g |
Water |
2247g |
Tuttafrutta Zenzero |
56g |
Variegato Amalfi Lemon |
qb |
Chocolate and ginger ice cream
Ingredients
Gelato & sorbet base for chocolate - Domori
1236g
Dark chocolate Apurimac 72% - Domori
899g
Whole Milk 3.5% fat
562g
Water
2247g
Tuttafrutta Zenzero - Cesarin
56g
Variegato Amalfi Lemon - Cesarin
qb
Preparation
- Heat water and milk and add the BASE GELATO&SORBETTO CHOCOLATE DOMORI, DARK 72% DOMORI and TUTTAFRUTTA ZENZERO CESARIN.
- Blend and let it rest.
- Churn and extract the first layer and swirl with VARIEGATO LEMON D’AMALFI CESARIN, complete the tub with another layer of ice cream and swirl again.
- Decorate with DOBLA decorations as desired.
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
