Mocha coffee bonito cremini gelato

Using our new mocha coffee flavour paste and the new bonito cremini, which is a white chocolate flavour and hazelnut cream, this gelato is sure to be a real winner. Top with chocolate covered coffee beans to satisfy that caffeine craving.

White base ingredients

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

White base 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 programme, 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 programme, 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).

Mocha coffee bonito ingredients

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

Mocha coffee bonito method

Blend the mocha paste into the white base and put into the batch freezer.
On extraction make 1 layer of the mocha cookie gelato and flatten off, blast freeze for 10 minutes.
Remove from the blast freezer and pour over a layer of the bonito cremini, tap the pan on the table to remove air bubbles and so the cremini can find its own flat level.