This gelato will be a favourite with the kids as it's made with our new choco nut crunchy cremini, which tastes just like nutella!
White base
Ingredients1030g Milk (1 litre) (3.5% Fat) |
MethodTo calculate the amount of mix you require, multiply all elements/ingredients by 42 to make 60 litres of finished mix, or multiply all elements/ingredients by 21 to make 30 litres of finished mix. Start by mixing all the dry ingredients together, this prevents the skimmed milk powder from forming lumps as you add it to the milk. Start with the milk in the pasteuriser, select your desired pasteurisation program, we have used the low pasteurisation at 65˚c. Once your milk reaches 40˚c, gradually add all the dry ingredients. Once the mixture reaches 50˚c, add the cream. Let the pasteuriser run its program, taking the mixture up to 65˚c, then holding it at 65˚C for 30 minutes, then rapidly cooling the mixture to 4˚c. Once the mixture has reached 4˚c, allow the mixture to age for between 4 and 12 hours (12 hours being preferred for best results). |
Choco nut crunchy
Ingredients4000g White Base |
MethodPut the white base into the batch freezer. On extraction make 1 layer of the gelato and flatten off, blast freeze for 10 minutes. After 10 minutes, remove from the blast freezer and place in your storage freezer. |
Decoration
We used a cremini mould for the top.
To use one of these, place the mould on a flat tray, then flood and fill the mould with the Rubicone choco nut cremini.
Now place in the blast freezer for 1 hour.
After 1 hour remove the cremini mould from the blast freezer and turn upside down and place in top on the white base pan that you put in your storage freezer.
Then remove the cremini mould, which will now reveal the striking pattern on top on the cremini.
