Spring Gelato - Chef Sabrina Mancin

Spring Gelato

Spring is such a beautiful time of the year. Flowers are blooming, leaves are growing back on tress and pastel colors displace the winter blues. This pretty and delicious gelato celebrates this season with a light mascarpone gelato and a mega crunchy chocolate hazelnut variegate (topping) containing crispy meringues, cookie pieces and toasted hazelnuts.

1E8A1965

INGREDIENTS

GELATO
• 675g Whole milk
• 95g Heavy cream
• 135g Sugar
• 30g Dextrose
• 30g Skim milk powder
• 35g Base 50 Naturally (#7504)
• 80g Pasta Mascarpone (#212426)
TOTAL 1080g

TOPPING
• 100g / Kg of base or 180g in this case of Variegato Granellata (#8668)

(products with code are from Disaronno Ingredients)

PROCEDURE

  • To make the gelato, combine all dry ingredients together in a bowl and mix them a bit.
  • Combine the milk and heavy cream in a pitcher and immersion blend the dry ingredients into it.
  • Heat until 85ºC and cool until 65ºC before adding the mascarpone paste. If you have a thermoshock machine, you can add it as soon as it hits 85ºC and churn immediately.
  • Add the topping or crunchy variegate as it comes out of the machine.
  • Blast freeze for about 3-5 minutes.

Serve on a cup or cone and decorate the gelato with pastel-colored chocolates.

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