RECIPES SWEET KAFFIR LIME (yogurt gelato with Madagascan Kaffir lime powder and white chocolate corn flakes) with cream base 50 INGREDIENTS: • fresh whole milk 75 g • cream with 35% fat content 165 g • skim milk powder 35 g • low-fat yogurt 500 g • sucrose 100 g • dextrose 70 g • dry glucose syrup 30 DE 20 g • cream base 50 35 g Total 1000 g Add 5 g of Kaffir lime powder and 1 g of citric acid for each kg. with cream base 100 INGREDIENTS: • fresh whole milk 75 g • cream with 35% fat content 165 g • skim milk powder 25 g • low-fat yogurt 500 g • sucrose 90 g • dextrose 60 g • dry glucose syrup 30 DE 15 g • cream base 100 70 g Total 1000 g Add 5 g of Kaffir lime powder and 1 g of citric acid for each kg. INSTRUCTIONS Mix thoroughly all ingredients except the Kaffir lime powder and the yogurt, then heat the mixture to 85°C. Add mixture to batch freezer and as it is cooling, when the mixture reaches a temperature under 30°C, add the yogurt that has been previously mixed with the Kaffir lime powder and the citric acid. Extract the gelato and place it in blast freezer for about ten minutes. After a day of resting at -18°/-20°C, mix in white chocolate corn flakes and transfer to display case set at -12°/-13°C. WHITE CHOCOLATE CORN FLAKES INGREDIENTS: • white chocolate 300 g • sunflower oil 50 g • corn flakes 400 g Slowly melt the chocolate together with the sunflower oil, using either the microwave or a bain-marie. In a bowl, mix it together with the cornflakes and transfer the mixture to a baking sheet that has been lined with baking paper. Transfer to blast chiller, then it can be mixed into gelato after having been broken into pieces. 30
RkJQdWJsaXNoZXIy MTE3NTA0