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. | |
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