with cream base 50 INGREDIENTS: • fresh whole milk 670 g • skim milk powder 10 g • dextrose 20 g • acacia honey 15 g • cream base 50 35 g • white chocolate 250 g Total 1000 g with cream base 100 INGREDIENTS: • fresh whole milk 665 g • acacia honey 15 g • cream base 100 70 g • white chocolate 250 g Total 1000 g Add 30 g of chamomile for every kg of mix. INSTRUCTIONS Blend well all the ingredients except the white chocolate and the honey (to avoid caramelization of the lactose contained in the chocolate) and heat the mixture to 85°C. At 85°C, add dried chamomile flowers to be infused, let rest for at least ten minutes, then filter. Cool the mix and when it reaches 50°C, add the chocolate and the honey. When the mixture reaches 4°C, pour it into the batch freezer. Extract the gelato and blast freeze it for one day at -18°/-20°C. Place in display case set at a temperature of -11°/-12°C and variegate with pieces of white chocolate and chamomile flowers. Chamomile 35
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