Zéphyr™ Caramel Crunch Gelato

Recipe

Created by

Francesco Battaglia - Francesca Bakery

Zephyr™ Caramel Gelato

ingredients	preparation
2500g Whole milk 80g skimmed milk powder 192g cold heavy cream 60g caramelised sugar 180g glucose syrop DE 42 60g dextrose 135g neutral ice cream base	Blend all ingredients with immersion blender
Cook to 85°C stirring continuously.
800g CHK-N35ZECA	Pour hot mixture over chocolate
Blend with immersion blender.

Breton Sable

ingredients	preparation
300g butter 280g sugar 8g salt	Cream
Cook to 85°C stirring continuously.
120g egg yolks	Add egg yolks gradually
400g all-purpose flour 40g baking powder	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

ingredients	preparation
1000g CHK-N35ZECA 100g NCB-HD706-BY	Melt
Dip well frozen mini cones filled with Zephyr™ Caramel Gelato and place on crumbled breton sable.

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