Salted caramel and pecan gelato
Ingredients1 litre of Rubicone white base 4g fine sea salt On extraction, add chopped Caramelised pecan nuts |
MethodFill a piping bag with salted caramel and pecan gelato and pipe into your mould (trying to eliminate any air pockets). When about half full use a teaspoon to push the ice cream to the outside of the mould and then you can pipe in a small amount of Joycream Fleur de Sel into the void. Finish filling with the gelato to top off the soft centre and then into the blast freezer. To finish, spray with brown coloured cocoa butter for a rustic look. |
