Gelato

Recipe

Created by
  • Davide Comaschi - Head of the Chocolate Academy Milano

GELATO

Ingredients Preparation
  • 940g
    water
  • 1200g
    whole milk
  • 160g
    skimmed powdered milk
  • 260g
    inverted sugar
  • 220g
    dextrose
  • 1200g
    Extra-Bitter Guayaquil
  • 20g
    pure stabilizer

Bring the water and milk to boil.

Weigh the remaining ingredients in a pitcher.

Pour the boiled liquids over each other and mix.

Set the mixture aside for 8 hours, then cook the gelato until creamy.

PINGUINO GLAZING

Ingredients Preparation
  • 500g
    Extra-Bitter Guayaquil
  • 300g
    cocoa butter

Blend the two ingredients.

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