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