Gelato biscuit – Basil lemon

ALMOND SHORTBREAD SABLÉ

INGREDIENTS:

• butter 230 g
• powdered sugar 115 g
• tpt 115 g
• eggs 95 g
• salt 3 g
• vanilla 1.5 g
• biscuit type flour 445 g

Combine the soft butter with sugar and tpt, add the eggs with salt and vanilla. Stir briefly with the flour and store at 4°C.
Roll out to 2 mm and cut. Bake at low temperature and then cool.

EVO OIL BASIL LEMON GELATO

INGREDIENTS:

• water 557 g
• nonfat dry milk 43 g
• dextrose 83 g
• sugar 40 g
• neutral stabilizer for creams 5 g
• extra virgin olive oil 29 g
• peel of organic lemon 4 g
• fresh basil 8 g
• Edelweiss white chocolate 36% 243 g

INSTRUCTIONS

Leave the lemon peel and basil to steep in water, then remove, then add powdered milk and dextrose, bring to 50°C.
Add the neutral stabilizer mixed with sugar and pasteurize at 60°C, then add the evo oil and emulsify. Proceed with pasteurization and freezing.

BROWNED MERINGUE

INGREDIENTS:

• egg white 200 g
• sugar 250 g
• glucose syrup 70 g

Combine butter, sugar, almond flour, and wheat flour.
Mix until uneven and cool. Bake at 160°C valve open, cool, and combine with the chocolate melted at 40°C, the pistachio paste, with pralines and puffed cereals.
Spread in the 40×30 cm pan and portion.

INSTRUCTIONS

Combine sugars and egg white, then heat to 60°C.
Beat until cool and then use.

LEMON COMPOTE

INGREDIENTS:

• organic lemons 250 g
• sugar 210 g
• glucose syrup 40 g

INSTRUCTIONS
Put the lemon in water and boil for 10 minutes.
Cool and cut into small pieces. Add the sugar and mix gently.
Bring to a boil and then cool. Store at 4°C.