Softly spiced and comforting cinnamon blends with subtly sweet pear to create a smooth and creamy gelato that's rippled with a mature and tangy Gran Cru balsamic glaze. A perfectly balanced gelato that delights all the senses.
White base
Ingredients671g whole milk (3.5% fat) 104g double cream (48% fat) 137g Sucranna granulated sugar 14g dextrose 33g Glucodry spray dried glucose 5g Rubicone neutro 5 AU base, stabiliser Total 1000g white base | MethodPasteurise in the usual way, using the low pasteurising program setting. |
Balsamic glaze
Ingredients400g Filippo Berio Gran Cru balsamic vinegar 200g brown sugar | MethodGently heat the balsamic vinegar and sugar in a pan until it begins to bubble. Continue to heat until you reach the desired consistency - the longer it's on the heat, the more it will reduce down and the thicker it will become. When complete, take off the heat and cool down. |
Assembly
Ingredients5000g white base 400g Rubicone pear paste 200g Irca cinnamon paste | MethodBlend the pear and cinnamon paste into the white base. On extraction, ripple in the balsamic glaze. |
