Christmas fruit trifle

Ingredients

6000g White base mix (recipe below)

120g Rubicone custard cream flavour paste

120g Rubicone strawberry flavour paste

3kg Irca joytopping ice cream topping sauce strawberry flavour 

Method

Blend 120g of custard paste into 2000g of white base until smooth and uniform colour and pour into the batch freezer.

Tip: Cut 2 pieces of cardboard to the shape of the inside of your pan and cover with clingfilm these will be used to create the dividers between the flavours.

On extraction use one of the dividers to keep the custard in 1/3 of the pan and level the top then place in the blast freezer to harden.

Repeat the process with the 120g strawberry into 2000g of white base and pour into the batch freezer.

On extraction use one of the dividers to keep the custard in 1/3 of the pan at the opposite end to the custard, leaving an empty third in the middle.

Level the top then place in the blast freezer to harden.

Pour the remaining 2000g of plain mix into the batch freezer, when done remove the two dividers and fill the centre 1/3 with the plain base and level the top the pan will then have three defined flavours in the Neapolitan style place into the display cabinet

Method

In a tall sundae glass, pour a little strawberry topping sauce around the sides and a little into the bottom, then add chopped strawberries into the bottom.

Take a scoop or spatula and add the custard gelato and push down then a little more topping sauce.

Add a scoop of strawberry gelato and push down then a couple of chopped strawberries.

Lastly put the plain base on top.

Leave this with a peak and dress with fresh chopped strawberries and a little topping sauce.

Ingredients

1030g milk (1 litre) (3.5% fat)

160g double cream (48% fat)

55g skimmed milk powder

210g Sucranna granulated sugar

22g dextrose monohydrate

50g Glucodry 385 spray dried glucose syrup

4g Rubicone Neutro AU

Method

To calculate how much mix you require, for example 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. Now the pasteuriser will 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, the latter being preferred for best results.