Zéphyr™ Caramel Crunch Gelato
- Level:
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Medium
Zephyr™ Caramel Gelato
Used products: Zephyr™ Caramel Gelato
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5.5 lbwhole milk
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2.8 ozskimmed milk powder
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6.8 ozcold heavy cream
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2.1 ozcaramelised sugar
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6.3 ozglucose syrop DE 42
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2.1 ozdextrose
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4.8 ozneutral ice cream base
Preparation: Zephyr™ Caramel Gelato
Blend all ingredients with immersion blender
Cook to 85°C stirring continuously.
Used products: Zephyr™ Caramel Gelato
Preparation: Zephyr™ Caramel Gelato
Pour hot mixture over chocolate
Blend with immersion blender.
Breton Sable
Used products: Breton Sable
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10.6 ozbutter
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9.9 ozsugar
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0.3 ozsalt
Preparation: Breton Sable
Cream
Cook to 85°C stirring continuously.
Used products: Breton Sable
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4.2 ozegg yolks
Preparation: Breton Sable
Add egg yolks gradually
Used products: Breton Sable
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14.1 ozall-purpose flour
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1.4 ozbaking powder
Preparation: Breton Sable
Fold in flour sifted with baking powder
Refrigerate dough for at least an hour then roll out to 1 cm thick.
Bake at 180°C (355°F) for 20 – 25 minutes.
Allow to cool then crumble into small pieces to fold into gelato.
Zephyr Gelato Coating
Used products: Zephyr Gelato Coating
Preparation: Zephyr Gelato Coating
Melt
Dip well frozen mini cones filled with Zephyr™ Caramel Gelato and place on crumbled breton sable.
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