Mango Impulse Soft Sorbet

Gelato produced with soft equipment is a gelato frozen like the kind sold in the display cases of traditional gelato shops, the only difference is that it is produced when it is ordered, in front of the customer, so it is called “express” gelato.

The word soft conveys the sensation of warmth and lightness associated with enjoying this product directly from the machine and made even softer by the amount of air that is incorporated during express freezing.

As for the ingredients, if you pour into the machine an artisanal liquid base you will get an artisanal soft gelato, otherwise… you will still get a product that is structurally perfect!

A natural recipe

For some years now, thanks to the emergence of successful businesses that have been able to grasp the potential of this product – often based on a self-service model – “soft” gelato is going through a period of reassessment, playing with ingredients that are increasingly natural, seasonal, and trendy, and reintroducing the soft machine alongside the artisanal display case as a complement to sales and a deseasonalized product.

A soft gelato is soft, airy, and light. An express gelato is dispensed and consumed immediately after freezing, and, not needing to be stored, the temperature at which it is consumed is -4 to -6°C.
The amount of air that the gelato can absorb thanks to the rapid freezing and the presence of the pump can range from 30% to 80%, also in relation to the type of recipe being frozen.
The air improves the structure of the gelato, reduces the perception of cold on the palate, slows the melting, and dilutes the sensation of sweetness.

A soft menu

There are three main categories of gelato that can be included in the menu of a soft gelato shop: creamy gelato with a sugary flavouring (zabaione); creamy gelato with a fatty flavouring (hazelnut); fruit sorbet without milk derivatives (mango).
These recipes can be taken as an example or replaced for the following categories: fatty paste, sugary paste, sorbet.

Mango impulse soft sorbet
with base 50

Mango impulse soft sorbet
with neutral stabilizer