A Big Family
BERGAMOT SORBET
(sorbet with cocoa nibs)
with fruit base 50
INGREDIENTS:
• bergamot juice 100 g
• water 575 g
• sugar 120 g
• dextrose 40 g
• dehydrated glucose syrup 30 DE 100 g
• fruit base 50 35 g
• inulin 30 g
Total 1000 g
with fruit base 100
INGREDIENTS:
• bergamot juice 100 g
• water 575 g
• sugar 110 g
• dextrose 30 g
• dehydrated glucose syrup 30 DE 90 g
• fruit base 100 70 g
• inulin 25 g
Total 1000 g
INSTRUCTIONS
Squeeze bergamots for their juice, mix the base with the sugars and then macerate the bergamot peels for 12 hours, the whole mixture covered and kept in a dark place. Remove the peels and add the water, which must be hot, blending well with the immersion mixer. Follow the base’s instructions.
At this point add the bergamot juice into the mixture at 4°C and blend.
Pour this mix into the batch freezer and freeze the sorbet. Remove the sorbet, place it in the blast freezer for 5 minutes, and display at -11 to -12°C.
Decorate the tray with julienned bergamot peel.
CREAM GELATO WITH LIME JUICE AND 90% CHOCOLATE SHAKES
with cream base 50
INGREDIENTS:
• fresh whole milk 500 g
• cream 35% fat 125 g
• nonfat dry milk 40 g
• sugar 110 g
• dextrose 40 g
• dehydrated glucose syrup 30 DE 40 g
• cream base 50 25 g
• pasteurized egg yolk 60 g
• lime juice 60 g
Total 1000 g
with cream base 100
INGREDIENTS:
• fresh whole milk 500 g
• cream 35% fat 125 g
• nonfat dry milk 35 g
• sugar 100 g
• dextrose 40 g
• dehydrated glucose syrup 30 DE 30 g
• cream base 100 50 g
• pasteurized egg yolk 60 g
• lime juice 60 g
Total 1000 g
Cut the 90% dark chocolate with a knife to obtain fine flakes.
Grate the lime peels after thoroughly washing and squeezing them.
INSTRUCTIONS
Heat all the well-mixed ingredients in the pasteurization vat to 85°C, except for the lime juice which will be added later.
Cool the mixture to 4°C and add the lime juice (and the zest of the fruit if you so desire), then freeze.
During the final freezing stage add the previously chopped pieces of chocolate.
Once finished, remove the gelato and then place it in the blast freezer until it is frozen to the core. Variegate the cream with drops of meringue.
YELLOW MASCARPONE CREAM WITH CHOCOLATE FLAMES AND
DEHYDRATED MANDARIN ORANGE PEEL
with cream base 50
INGREDIENTS:
• fresh whole milk 560 g
• mascarpone 160 g
• nonfat dry milk 30 g
• sugar 120 g
• dextrose 30 g
• dehydrated glucose syrup 30 DE 35 g
• cream base 50 25 g
• pasteurized egg yolk 40 g
Total 1000 g
Dehydrated mandarin orange peel
INGREDIENTS:
• untreated mandarin orange peel 100 g
• sugar 800 g
• water
with cream base 100
INGREDIENTS:
• fresh whole milk 560 g
• mascarpone 160 g
• nonfat dry milk 25 g
• sugar 110 g
• dextrose 25 g
• dehydrated glucose syrup 30 DE 30 g
• cream base 100 50 g
• pasteurized egg yolk 40 g
Total 1000 g
INSTRUCTIONS
Bring the water and sugar to a boil, remove from the heat and submerge the mandarin orange peels. Allow to steep for at least two hours. Drain the peels and lay them on a baking sheet with baking paper and bake at 90°C for about four hours. Once cool, cut the peels and place them on the chocolate.
Chocolate flames
Slowly melt 250 g of dark chocolate in the microwave or in a bain-marie.
With the help of a spoon create drops of dark chocolate on a baking sheet covered with baking paper. Starting from the centre of the drop and working towards the outside, form the flames with a fork and before they solidify lay a few pieces of previously dehydrated mandarin orange peel (place the unused peels in a container in the freezer). Place the baking sheet in a blast freezer and allow the chocolate to harden.
For this procedure it is not necessary to temper the chocolate.
LEMON SORBET WITH PINEAPPLE SAGE
with fruit base 50
INGREDIENTS:
• lemon juice 260 g
• water 425 g
• sugar 110 g
• dextrose 50 g
• dehydrated glucose syrup 30 DE 100 g
• fruit base 50 35 g
• inulin 20 g
Total 1000 g
with fruit base 100
INGREDIENTS:
• lemon juice 260 g
• water 425 g
• sugar 95 g
• dextrose 40 g
• dehydrated glucose syrup 30 DE 90 g
• fruit base 100 70 g
• inulin 20 g
Total 1000 g
Add: 8 g of pineapple sage and the zest of 2 untreated lemons per kg of mix.
INSTRUCTIONS
Rinse and dry the pineapple sage. Heat all the ingredients except lemon juice, pineapple sage and lemon zest to 85°C. When the mixture reaches 85°C let it cool to 4°C. Add the untreated lemon juice, pineapple sage and lemon zest into the mixture and blend with an immersion blender.
Pour the mixture into the batch freezer. Extract the gelato and variegate it with lemon slices and pineapple sage leaves. Put the gelato in the blast freezer for about 10 minutes and then place it in the display case.
Note: this sorbet has a relative acidity based on the origin of the lemon. It is certainly digestive and valued by those who want an accentuated acidity.
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
