Cynara
with fruit base 50
INGREDIENTS:
- lemon juice 200g
- grapefruit 50g
- water 430g
- thyme 5g
- sucrose 120g
- dextrose 60g
- dry glucose syrup 30 de 100g
- fruit base 50 35g
Total 1000g
with fruit base 100
INGREDIENTS:
- lemon juice 200g
- grapefruit 50g
- water 430g
- thyme 5g
- sucrose 110g
- dextrose 45g
- dry glucose syrup 30 de 90g
- fruit base 100 70g
Total 1000g
SUGGESTION
To flavour more intensely the sorbet, during the batch-freezing process, add the zest of one organic lemon for every 4 kg of sorbetto.
INSTRUCTIONS
Mix well the base with the sugars then blend with water. To this sugar mixture, add the lemon juice and the grapefruit juice that has been passed through the extractor. When the mixture reaches 4°C, add the thyme and blend, then batch freeze. Make portions of about 40g and arrange them on a white pizza topped with sauteed artichokes and grated salted ricotta.
Marinara
with cream base 50
INGREDIENTS:
- fresh whole milk 530g
- cream with 35% fat content 200g
- skim milk powder 25g
- trehalose 90g
- dextrose 50g
- dry glucose syrup 30 de 40g
- anchovies in oil 30g
- cream base 50 35g
Total 1000g
with cream base 100
INGREDIENTS:
- fresh whole milk 530g
- cream with 35% fat content 200g
- skim milk powder 20g
- trehalose 80g
- dextrose 30g
- dry glucose syrup 30 de 40g
- anchovies in oil 30g
- cream base 100 70g
Total 1000g
Add to the milk one clove of garlic with the germ removed for every kg of gelato, then boil it.
INSTRUCTIONS
Drain the oil from the anchovies and boil the garlic with a part of the milk from the recipe. Heat to 85°C all the ingredients that have been blended well, except the anchovies and the garlic. Cool the mixture to 4°C, then add the anchovies and the garlic and blend. Then pour into the batch freezer. Extract the gelato and blast freeze for ten minutes to stabilize it, or fill silicon moulds then remove from moulds to put on the pizza. Place the gelato on a tomato pizza, add oregano if desired or fill puff pastry baskets with tomatoes to obtain a reinvented Marinara pizza.
SUGGESTION
If you want to use the gelato on a hot pizza, you will need to portion the gelato into small baskets made with the pizza dough to avoid direct contact with heat that would cause it to melt quickly.
Dolcè
with cream base 50
INGREDIENTS:
- fresh whole milk 650g
- mascarpone 50g
- skim milk powder 35g
- sucrose 80g
- inverted sugar 20g
- dextrose 30g
- spreadable hazelnut cream 100g
- cream base 50 35g
Total 1000g
with cream base 100
INGREDIENTS:
- fresh whole milk 650g
- mascarpone 50g
- skim milk powder 20g
- sucrose 70g
- inverted sugar 20g
- dextrose 20g
- spreadable hazelnut cream 100g
- cream base 100 70g
Total 1000g
INSTRUCTIONS
Blend well all the ingredients, except the spreadable hazelnut cream and the mascarpone, then heat to 85°C in the pasteurizer vat. As the mixture cools, once it is at a temperature below 40°C, extract the mixture. Add the two remaining ingredients and blend well. Add the obtained mixture to the batch freezer. Extract the gelato, blast freeze at below-freezing temperatures for five minutes, then transfer to display case. This gelato is to be paired with a focaccia or a white pizza with raspberries and mint leaves. You can also add some hazelnut pieces and a few drops of spreadable hazelnut cream.
SUGGESTION
If you want to use the gelato on a hot pizza, you will need to portion the gelato into small baskets made with the pizza dough to avoid direct contact with heat that would cause it to melt quickly.
