Speculoos gelato

VARIANT	CODE	PRICE	INSTOCK
250ml	PE.RSOILROSEMA0.25	£1.84 excl VAT	14

VARIANT	CODE	PRICE	INSTOCK
225g	RO.WHSHIITAKE.225	£4.42 excl VAT	20
500g	RO.WHSHIITAKE.500	£8.15 excl VAT	28

CODE	PRICE	INSTOCK
PE.RSOILCHILLI2	£11.65 excl VAT	7

VARIANT	CODE	PRICE	INSTOCK
500ml	PE.RAPESEEDOIL0.5	£2.03 excl VAT	14
5L	PE.RAPESEEDOIL5	£11.65 excl VAT	2

VARIANT	CODE	PRICE	INSTOCK
40g	RO.PORCINI.040	£2.02 excl VAT	4
225g	RO.PORCINI.225	£11.62 excl VAT	24

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£20.12 excl VAT	19

Our new cremini speculoos flavour cream and our granny's cookies, which are small grains of crunchy speculoos biscuit, give this gelato a spiced, caramel taste (similar to biscoff) with a warm brown colour.

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).