Bring one of the UK's favourite desserts to your gelato this summer with our Eton mess. Every bite is packed with flavour and crunch.
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 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). |
Strawberry Eton mess
Ingredients4000g White base Use at will as a variegato Rubicone strawberry variegato Use at will, use as an inclusion meringue pieces |
MethodBlend the meringue flavour paste into the white base and put into the batch freezer. On extraction, ripple/variegate in the strawberry variegato and meringue pieces. |
Decoration
Drizzle over the top with more strawberry variegato and then sprinkles with meringue pieces.
