Passion Fruit Purèe 90% |
411g |
Mango Purèe 100% |
493g |
Milk Chocolate Vidamà 42% |
739g |
Cocoa Mass Vidamà 100% |
|
Milk 3,5 fat |
2447g |
Cream 35% fat |
82g |
Sucrose |
263g |
Dehydrated glucose |
164g |
Base Neutra con fibre 15g |
74g |
Variegato Mango |
qb |
Tropical chocolate Ice cream
Ingredients
Passion Fruit Purèe 90% - Domori
411g
Mango Purèe 100% - Ravifruit
493g
Milk Chocolate Vidamà 42% - Domori
739g
Cocoa Mass Vidamà 100% - Domori
Milk 3,5 fat
2447g
Cream 35% fat
82g
Sucrose
263g
Dehydrated glucose
164g
Base Neutra con fibre 15g - Domori
74g
Variegato Mango - Cesarin
qb
Preparation
- Defrost PUREA DI PASSION FRUIT 90% RAVIFRUIT and PUREA DI MANGO 100% RAVIFRUIT.
- In a container, combine sucrose, glucose 40 DE, dextrose, and BASE NEUTRA CON FIBRE 15G DOMORI.
- Heat the milk to 80°C, then add all the powders, VIDAMÀ LATTE 42% DOMORI chocolate and VIDAMÀ FONDENTE 100% DOMORI chocolate. Add the cream and blend.
- Leave to rest.
- Churn the mixture and pour the RAVIFRUIT purées into the batch freezer when the cycle is almost complete.
- Remove half of the gelato and ripple with VARIEGATO MANGO CESARIN. Remove the remaining gelato and place it in the blast chiller.
- Ripple with VARIEGATO MANGO CESARIN and decorate with CURVY LEAF YELLOW 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.
