Escape to the tropics with this fruity and refreshing gelato. The innovative reduced sugar recipe is bursting with natural sweetness, from sun-ripened mangoes and passion fruits so your customers can enjoy all the fruity flavour but without the added sugar!
Ingredients335g milk 60g cream (48% fat) 115g maltitol 9g erythritol 11g polydextrine 5g Rubicone Neutro 5 AU base, stabiliser 200g Boiron mango puree | MethodMix the mango and pineapple puree together and keep to one side. Blend all the other ingredients and heat to 65°C (do not go above 65°C), then cool immediately. When the mix is cooling down, add the pineapple and mango puree blend. Once cooled completely, put the mix in the batch freezer. |
