PUNTOITALY No29 - January 2022

SURRIENTO (Sorrento lemon cream gelato with meringues) with cream base 100 INGREDIENTS: • fresh whole milk 470 g • cream with 35% fat content 125 g • skim milk powder 40 g • sucrose 105 g • dextrose 30 g • dry glucose syrup 30 DE 40 g • cream base 100 50 g • egg yolk 60 g • Sorrento lemon juice 80 g Total 1000 g INSTRUCTIONS Blend well all the ingredients except the lemon juice, and heat the mixture to 85°C. As the mix is cooling, when it reaches 4°C, add the lemon juice. To intensify the lemon flavour, grate in the zest of an untreated lemon with a microplane. Batch freeze and extract the gelato. Decorate the pan with baked meringues. Blast chill for five minutes then transfer to display case. BAKED MERINGUES INGREDIENTS: • pasteurized egg whites 200 g • sucrose 430 g Whip the egg whites to stiff peaks, adding the sugar in two batches. Pipe into disks or puffs. Bake at 90°C, with the valve open (or with a spoon propped to keep the oven door slightly open so that steam does not form inside) for four hours, or at 130°C for an hour and a half. with cream base 50 INGREDIENTS: • fresh whole milk 470 g • cream with 35% fat content 125 g • skim milk powder 40 g • sucrose 110 g • dextrose 40 g • dry glucose syrup 30 DE 50 g • cream base 50 25 g • egg yolk 60 g • Sorrento lemon juice 80 g Total 1000 g 29

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