This lemon cookie gelato is rich, creamy, and super lemony, thanks to the double dose of the lemon paste and lemon cremini. The black cookie granules add a crunchy texture and flavour, and creates a striking visual impact.
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 programme, 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 programme, 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). |
Lemon cookie
Ingredients4000g White base 200g Rubicone lemon cookie paste At will, use as a layer Rubicone lemon cremini At will, use as an inclusion D’Orsogna black cocoa cookie granules |
MethodBlend the lemon cookie paste into the white base and put into the batch freezer. On extraction, add some of the black cocoa cookie granules and make 1 layer of the lemon cookie gelato and flatten off, blast freeze for 10 minutes. Remove from the blast freezer and pour over a layer of the lemon cremini, tap the pan on the table to remove air bubbles and so the cremini can find its own flat level. |
Decoration
MethodUse a ruler or similar straight edge and place it at an angle on a corner of the pan, then add the black cocoa cookie granules to cover 1 corner of the pan. |
