Gelato and colours

Gelato and colours

Customers’ choices are often influenced by colour.
For gelato artisans this is nothing new, as they are used to young consumers who choose first with their eyes.
Three treats that are not only appealing for their strong colours, but also healthy thanks to their ingredients.

                                                                    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.

strawberry gelato

                                                               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.

Melon Gelato

                                                               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 green

> 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 

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