Zéphyr™ Caramel Crunch Gelato
- Level:
-
Medium
Zephyr™ Caramel Gelato
Used products: Zephyr™ Caramel Gelato
-
2500 gwhole milk
-
80 gskimmed milk powder
-
192 gcold heavy cream
-
60 gcaramelised sugar
-
180 gglucose syrop DE 42
-
60 gdextrose
-
135 gneutral 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
-
300 gbutter
-
280 gsugar
-
8 gsalt
Preparation: Breton Sable
Cream
Cook to 85°C stirring continuously.
Used products: Breton Sable
-
120 gegg yolks
Preparation: Breton Sable
Add egg yolks gradually
Used products: Breton Sable
-
400 gall-purpose flour
-
40 gbaking 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.
Comments