Whole Milk 3.5% m.f. |
2026g |
Neutral Base with fibers 15g |
68g |
White chocolate Biancolatte 35% |
1126g |
Dextrose |
279g |
Dehydrated glucose |
99g |
Sale |
2g |
Water |
900g |
Essence couverture for ice cream 58% |
qb |
Variegato Amarena |
qb |
White chocolate ice cream
Ingredients
Whole Milk 3.5% m.f.
2026g
Neutral Base with fibers 15g - Domori
68g
White chocolate Biancolatte 35% - Domori
1126g
Dextrose
279g
Dehydrated glucose
99g
Sale
2g
Water
900g
Preparation
- In a container, mix together BASE NEUTRA CON FIBRE 15G DOMORI, BIANCOLATTE LATTE 35% DOMORI, dextrose, glucose, and salt.
- Heat the water and milk to 80°C, then add all the powders, blend, and let the mixture rest.
- Churn the gelato, extract it, and variegate it with FONDENTE ESSENCE 58% DOMORI, creating a cremino layer while leaving one centimeter from the rim.
Ice cream couverture
Ingredients
Essence couverture for ice cream 58% - Domori
qb
Variegato Amarena - Cesarin
qb
Preparation
- Complete the tray with a layer of VARIETY AMARENA CESARIN and a layer of ESSENCE GELATO COVERING 58% DOMORI.
- Place in the blast chiller to break the covering and decorate the tray with FLOWER WHITE and CHOCOLATE VANILLA POD 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.
