Coffee inspiration

Coffee inspiration
Coffee with spices, coffee with amaretto liqueur, an exclusive sorbet with instant coffee.

This ingredient, with its aromatic notes, can inspire many different recipes. Here are three variations of gelato that can help to suggest yet other ideas to impress your customers.

Oriental Coffee

(espresso gelato with a mix of spices)

 

CREAM BASE 50

Ingredients:

  • fresh whole milk  335 g
  • cream 35% fat 185 g
  • non-fat powdered milk    55 g
  • sugar  115 g
  • 30 DE dehydrated glucose syrup   30 g
  • dextrose    35 g
  • base cream 50    35 g
  • espresso  210 g

Total  1000 g

INSTRUCTIONS

Make an infusion by soaking the spices in the cream. Heat all the ingredients except for the coffee to 82°C.
The coffee will be added during freezing.
Being an espresso, the coffee must not be heated again, otherwise it would lose part of its aroma.
Add the espresso to the batch freezer when the gelato is at about 4°C.
Extract the gelato when it is finished.
Place it in the blast freezer to freeze it to the core.
Place the gelato in the display case after letting it set at -18° to -20°C for one full day. The temperature of the display case should be -13° to -14°C. Decorate the tray with spices.

Mix of spices for 4 kg of finished mix

  • cloves  5 g
  • 5 cm sticks of sweet cinnamon 3 sticks
  • Madagascar bourbon vanilla 1 pod

Make an infusion by mixing the spices into the cream 12 hours before use. Cover the container with plastic wrap and place in the refrigerator. Filter and then add the infused cream to the other ingredients to be pasteurized.

 

Special coffee

(espresso gelato with amaretto liqueur)

CREAM BASE 50

Ingredients:

  • fresh whole milk  335 g
  • cream 35% fat 185 g
  • non-fat powdered milk  55 g
  • sugar  110 g
  • 30 DE dehydrated glucose syrup   40 g
  • dextrose    25 g
  • base cream 50    35 g
  • espresso  180 g
  • amaretto liqueur    35 g

Total  1000 g

INSTRUCTIONS

Heat all ingredients except the special single-origin coffee and amaretto liqueur to 85°C.
The espresso must not be heated again, so add it to the batch freezer when the gelato is at about 4°C.
Add the amaretto liqueur a little at a time at the end of freezing, before extraction.
This is necessary to keep the alcohol content from destabilizing the gelato’s structure.
Extract the gelato. Place the gelato in the display case after letting it set at -18° to -20°C for one full day.
The temperature of the display case should be -13° to -14°C.

 

Suggestions
It is not recommended to use espresso lungo as it would lose its aroma. Rather it can be “lengthened” with hot water in the right proportion.
For this gelato it is recommended to use a single-origin coffee from Brazil with velvety, intense flavour, with hints of chocolate.
For a pleasant variation, sprinkle the gelato with cocoa powder and garnish with candied lemon peel.

Coffee sorbet

(sorbet with instant coffee)

FRUIT BASE 50

Ingredients:

  • water  680 g
  • sugar  185 g
  • dextrose  25 g
  • 30 DE dehydrated glucose syrup   40 g
  • fruit base 50    35 g
  • instant coffee    10 g
  • inulin fibres    25 g

Total   1000 g

INSTRUCTIONS

Heat all ingredients to 85°C. Cool the instant coffee mixture to 4°C.
Place the mixture in the batch freezer.
During freezing, incorporate the sunflower oil as in the “Suggestions”.
When finished, extract the sorbet, place it in the blast freezer for five minutes, and then place the tray in the display case at -12° to -13°C.

 

Suggestions
As a delicious alternative, for each kilogram of gelato add 50 g of dark chocolate chopped roughly on a cutting board.
If you prefer to use espresso instead of instant coffee, calculate that 1 kg of coffee is roughly equivalent to 1 kg of hot water with 15 g of instant coffee.
To prevent the coffee sorbet from generating “foam” add 10 g of sunflower oil during freezing.

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