Dew drop gelato pie

This delicious gelato pie, created by ice cream master Leonardo di Carlo, requires some practice, but if you get it right, the result is downright amazing.

Recipe

Created by
  • Leonardi di Carlo - Callebaut® Ambassador and pastry consultant

White glazing

ingredients preparation
  • 46g
    gelatin leaves
  • 500g
    CW2NV
  • 1beans(s)
    vanilla

Add together.

  • 200g
    water
  • 475g
    sugar
  • 500g
    glucose syrup DE 60
  • 350g
    condensed milk

Boil together and pour onto previous mixture. Emulsify with hand blender without incorporating air bubbles. Leave to cool in refrigerator in airtight container. Emulsify before applying without incorporating air bubbles.

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