
Used Cacao Barry products
Recipe components
Zephyr™ Caramel Gelato
Ingredients | Preparation |
---|---|
| Blend all ingredients with immersion blender |
Cook to 85°C stirring continuously. | |
| Pour hot mixture over chocolate |
Blend with immersion blender. |
Breton Sable
Ingredients | Preparation |
---|---|
| Cream |
Cook to 85°C stirring continuously. | |
| Add egg yolks gradually |
| Fold in flour sifted with baking powder |
Refrigerate dough for at least an hour then roll out to 1 cm thick. |
Zephyr Gelato Coating
Ingredients | Preparation |
---|---|
| Melt |
Dip well frozen mini cones filled with Zephyr™ Caramel Gelato and place on crumbled breton sable. |