Using our new mocha coffee flavour paste and the new bonito cremini, which is a white chocolate flavour and hazelnut cream, this gelato is sure to be a real winner. Top with chocolate covered coffee beans to satisfy that caffeine craving.
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). |
Mocha coffee bonito
Ingredients4000g White base 280g Rubicone mocha paste At will, use as a layer Rubicone bonito cremini At will, use as a decoration Barbara Decor coffee |
MethodBlend the mocha paste into the white base and put into the batch freezer. On extraction make 1 layer of the mocha cookie gelato and flatten off, blast freeze for 10 minutes. Remove from the blast freezer and pour over a layer of the bonito cremini, tap the pan on the table to remove air bubbles and so the cremini can find its own flat level. |
Decoration
MethodUse a pastry cutter or ring over one or two of the corners of the top layer, then fill the inside of the cutter or ring with coffee beans. |
