Sometimes, the simplest things can surprise you the most – and this vanilla gelato with a balsamic glaze ripple is here to prove it. Smooth, creamy, and bursting with the warm, comforting flavour of Madagascan vanilla, swirled with a rich, tangy balsamic glaze. It’s a match you didn’t know you needed but won’t be able to resist!
White base
Ingredients671g whole milk (3.5% fat) 104g double cream (48% fat) 137g Sucranna granulated sugar 14g dextrose 33g Glucodry 385 spray dried glucose 5g Rubicone neutro 5 AU base, stabiliser Total 1000g white base | MethodPasteurise in the usual way, using the low pasteurising program setting. |
Balsamic glaze
Ingredients | MethodGently heat the balsamic vinegar and brown sugar in a pan until all the sugar has completely dissolved. When dissolved, allow the mixture to cool down completely. |
Assembly
Ingredients5000g white base | MethodBlend the vanilla paste into the white base. On extraction, ripple in the balsamic glaze. |
