with cream base 50 INGREDIENTS: • fresh whole milk 390 g • cream with 35% fat content 100 g • skim milk powder 30 g • sucrose 100 g • dextrose 25 g • dry glucose syrup 30 DE 50 g • cream base 50 35 g • sheep’s milk ricotta 250 g • orange blossom honey 20 g Total 1000 g with cream base 100 INGREDIENTS: • fresh whole milk 390 g • cream with 35% fat content 100 g • skim milk powder 20 g • sucrose 90 g • dextrose 20 g • dry glucose syrup 30 DE 40 g • cream base 100 70 g • sheep’s milk ricotta 250 g • orange blossom honey 20 g Total 1000 g INSTRUCTIONS Blend well all the ingredients except for the sheep’s milk ricotta and the orange blossom honey, then heat to 85°C. Cool the mix to 4°C then add the two remaining ingredients, mixing well. Pour the mixture into the batch freezer. Extract the gelato and blast chill for ten minutes. Before transferring to the display case, variegate with clementine jam. Sicilian Flavours Orange blossom honey The orange blossom is the flower from an orange tree, which blooms between April and May. Its honey has a light-yellow colour, and it is particularly rich with vitamins and minerals. It is characterized by an intense aroma and a pleasantly delicate flavour. 37
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