Gelato and colours
RED
(strawberry and cherry sorbet)
with fruit base 50
INGREDIENTS:
- strawberries 250 g
- cherries 350 g
- lemon juice 10 g
- water 125 g
- sugar 80 g
- dextrose 10 g
- dehydrated glucose syrup 30 DE 120 g
- fruit base 50 35 g
- inulin 20 g
TOTAL = 1000 g
with fruit base 100
INGREDIENTS:
- strawberries 250 g
- cherries 350 g
- lemon juice 10 g
- water 125 g
- sugar 75 g
- dehydrated glucose syrup 30 DE 110 g
- fruit base 100 70 g
- inulin 10 g
TOTAL = 1000 g
INSTRUCTIONS
Mix the base with the sugars then blend these solids with water.
For the stabilizer follow the manufacturer’s instructions.
Some companies advise to let the mixture rest for a few minutes (cold process), others to heat the mixture to +65°C or +85°C and then cool to +4°C to better dissolve the sugars (hot process).
At +4°C add the lemon juice and the chopped strawberries to the mix.
Blend and add the pitted cherries.
Pour the mix into the batch freezer and freeze the sorbet.
Extract the sorbet, place it in the blast freezer for five minutes, and then place it in the display case at -11° or -12°C, decorating with strawberries and cherries.
ORANGE
(yogurt with peaches and melon)
with cream base 50
INGREDIENTS:
- fresh whole milk 90 g
- cream 35% fat 170 g
- low fat yogurt 380 g
- citric acid 1 g
- nonfat dry milk 45 g
- sugar 90 g
- dextrose 60 g
- dehydrated glucose syrup 30 DE 10 g
- milk base 50 35 g
- melon 50 g
- peaches 70 g
TOTAL = 1001 g
with cream base 100
INGREDIENTS:
- fresh whole milk 90 g
- cream 35% fat 170 g
- low fat yogurt 380 g
- citric acid 1 g
- nonfat dry milk 30 g
- sugar 90 g
- dextrose 50 g
- milk base 100 70 g
- melon 50 g
- peaches 70 g
TOTAL = 1001 g
INSTRUCTIONS
Clean the fruit and cut it into cubes.
Add all ingredients except for the fruit, yogurt, and citric acid and heat to +85°C. Cool the mix to + 4°C and add the other ingredients, then blend well using an immersion blender.
Pour the mixture into the batch freezer.
When the batch freezer informs you that the gelato is ready, extract it and mix in pieces of peach and melon.
Put the gelato in the blast freezer for about 10 minutes and then place it in the display case.
GREEN
(kiwi, cucumber, and green apple sorbet)
with fruit base 50
INGREDIENTS:
- kiwi 350 g
- green apple 150 g
- cucumber 100 g
- lemon juice 10 g
- water 125 g
- sugar 100 g
- dextrose 30 g
- dehydrated glucose syrup 30 DE 100 g
- fruit base 50 35 g
TOTAL = 1000 g
with fruit base 100
INGREDIENTS:
- kiwi 350 g
- green apple 150 g
- cucumber 100 g
- lemon juice 10 g
- water 125 g
- sugar 90 g
- dextrose 20 g
- dehydrated glucose syrup 30 DE 85 g
- fruit base 100 70 g
TOTAL = 1000 g
INSTRUCTIONS
Juice the cucumbers and apples.
Mix the base with the sugars then blend these solids with water.
For the stabilizer follow the manufacturer’s instructions.
Some companies advise to let the mixture rest for a few minutes (cold process), others to heat the mixture to +65°C or +85°C and then cool to +4°C to better dissolve the sugars (hot process).
At +4°C add the juiced fruit, the kiwis (peeled and chopped), and the lemon juice into the mixture.
Blend well with an immersion blender and pour the mixture into the batch freezer for freezing.
Extract the finished sorbet, chill it for five minutes in the blast freezer and then move it into the display case at -11° to -12°C.
Decorate with slices of kiwi, cucumber, and green apples.
> Gelato and Colour – Recipe by Antonio Mezzalira from PuntoItaly n° 13
> Other delicious recipes: Three chocolates by Alice Vignoli ; Oriental Art by Beppo Tonon ; Paprika Shapes by Pierpaolo and Riccardo Magni
Recent Blog Posts
- Medac and AIFA: Hip hip hooray for Charles!
- Sigep 2024 - Carpigiani’s special events with a look at the “green” future of Gelato and pastry
- Maurizio Manzi, as Ambassador for AIG, at the Melbourne Italian Festa
- Medac awarded with the EcoVadis gold medal
- MIG Longarone and SIRHA Budapest: a new dynamic space for italian gelato
- Medac supports Alice Italian Food Academy
- The Gelatissimo 2024 online ticket office is officially open.
- Casa Optima Group looks for two exclusive agents
- Gelatissimo 2024: here the first information
- Ci Gusta opens a new store into the “Il Mercato Eat&Meet” in Reggio Emilia