Rubilello gelato

Rubilello is a delicious combination of white chocolate, coconut and hazelnut with added crunchy hazelnut pieces. Giving you that authentic Raffaello taste.

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 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).

Rubilello ingredients

White Base : 4000g
Rubicone white chocolate paste : 320g
at will, use as a variegato Rubicone rubilello rippling sauce :

Rubilello method

Blend the white chocolate paste into the white base and put into the batch freezer. On extraction, ripple/variegate in the rubilello variegato.
Decoration
Drizzle over the top with more rubilello variegato and Raffaello sweets if you wish.