Sweet and fragrant wild strawberries are rippled into this creamy and subtly nutty almond gelato. The delicious blend is simple but absolutely irresistible.
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. |
Assembly
Ingredients5000g white base Rubicone wild strawberry variegato, as desired | MethodBlend the almond paste into the white base. On extraction, ripple in the wild strawberry variegate. Complete with fresh strawberries and a sprinkle of almond flakes. |
