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Saffron and honey gelato

Saffron and honey gelato


The gorgeous sunny yellow colour of this gelato is perfect for summer. The combination of saffron and honey makes this a rich gelato and one scoop should be enough!

White base

Ingredients

1030g Milk (1 litre) (3.5% Fat)
160g Double cream (48% Fat)
55g Skimmed milk powder
210g Granulated sugar
22g Dextrose 
50g Spray Dried Glucose
4g Rubicone Neutro 5AU

Method

To 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 program, 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 program, 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).

Saffron and Honey

Ingredients

4000g White Base
320g Rubicone Saffron flavour paste 
At will, use as a layer Rubicone Saffron cremini
At will, use as a layer Blossom honey

Method

Blend the saffron paste into the white base and put into the batch freezer.

On extraction make 1 layer of the saffron gelato and flatten off, blast freeze for 10 minutes.

Remove from the blast freezer and pour over a layer of the honey, blast freeze again for 10-15 minutes, until the honey has set.

Remove from the blast freezer and pour over a layer of saffron cremini, tap the pan on the table to remove air bubbles and so the cremini can find its own flat level.

Blast freeze for 5 minutes.

Decoration 

Sprinkle the top layer with fresh saffron.

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