with cream base 50 INGREDIENTS: • fresh whole milk 550 g • cream with 35% fat content 110 g • skim milk powder 30 g • sucrose 100 g • dextrose 40 g • dry glucose syrup 30 DE 50 g • cream base 50 30 g • egg yolk 90 g Total 1000 g with cream base 100 INGREDIENTS: • fresh whole milk 550 g • cream with 35% fat content 110 g • skim milk powder 30 g • sucrose 90 g • dextrose 30 g • dry glucose syrup 30 DE 40 g • cream base 100 60 g • egg yolk 90 g Total 1000 g INSTRUCTIONS Blend well all the ingredients then heat to 85°C in the pasteurization vat. As the mixture cools, use an immersion blender to add the seeds from one vanilla bean and the zest of one lemon for every 4 kg of gelato. At 4°C, extract the mix from vat, then stir in 125 g of cooked Carnaroli rice for every kilogram of mix. Batch freeze then extract the gelato. Decorate with lemon zest, pieces of crumble and two cinnamon sticks. Tortino di riso (Italian rice cake) Carnaroli rice preparation • whole milk 2000 g • Carnaroli rice 500 g • ground cinnamon 20 g • dextrose 600 g Bring milk to a boil. Rinse rice then pour it into the pot with the milk. Wait 15 minutes then add cinnamon and dextrose. Cook rice for about another ten minutes. Taste to see if the rice is cooked, then drain. Reuse any leftover milk for the gelato mix. Blast chill the rice to 4°C and store in the refrigerator at the same temperature. Crumble • 00 wheat flour 220 g • cubed butter at room temperature 200 g • raw cane sugar 100 g • granulated sugar 100 g • salt 2 g • vanilla bean 1 Mix all the ingredients in a stand mixer with the paddle attachment. Place a steel pastry ring on a baking tray lined with baking paper. Fill ring with the crumble dough that has been freshly prepared in the stand mixer. Bake at 150°C for about ten minutes. Rice, a staple of Japanese cuisine, is a novel ingredient that can be used to create intriguing and light flavours. These recipes include the use of black rice, rich in nutrients and minerals; red rice with antioxidant properties; and Carnaroli rice.These three churned gelatos, ribboned with spiced fresh fruit sauces, are characterized by intense flavours. 53
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