This Pistachio Gelato with Dukkah in Phyllo Cup is made with a pure paste 100% from Bronte in Sicily. It is packed with intense pistachio flavor, the phyllo adds crispiness and the dukkah beautiful aromas.
INGREDIENTS
• 590g Whole milk
• 70g Heavy cream
• 130g Sugar
• 45g Dextrose
• 30g Skim milk powder
• 30g Base 50*
• 100g Pure pistachio paste*
TOTAL 1000g
PROCEDURE
Combine all dry ingredients together in in a bowl and mix them a bit.
Combine the milk and heavy cream in a pitcher of container and proceed to immersion blend the dry ingredients into the liquid.
Cook the mix on your pasteurizer or in a pot on medium heat until it reaches 85C. Remove from the heat if cooking in a pot.
Add the pistachio paste and mix with an immersion blender. You could also mix in the paste from the beginning if pasteurizing in a commercial machine.
Move everything to your batch freezer or home machine and start churning. Extract when ready and place in a blast freezer (or regular if at home) for 3-5 minutes and then display.
*I used Base 50 #7504, Pistacchio 100% Bronte #292553AN all from Disaronno Ingredients
This combination is full of those amazing aromas and Middle Eastern flavors that I love.
