PUNTOITALY No33 - January 2023

with fruit base 50 INGREDIENTS: • water 660 g • sucrose 120 g • dextrose 80 g • dry glucose syrup 30 DE 55 g • inulin 50 g • fruit base 50 34 g • salt 1 g • chili peppers to taste Total 1000 g with fruit base 100 INGREDIENTS: • water 660 g • sucrose 110 g • dextrose 75 g • dry glucose syrup 30 DE 45 g • inulin 40 g • fruit base 100 69 g • salt 1 g • chili peppers to taste Total 1000 g INSTRUCTIONS Blend well all the ingredients (except the chili peppers), then heat to 65°C in the pasteurization vat. Once the mix has been pasteurized, cool it to 4°C. Add finely chopped fresh chili peppers and the previously cooked black rice. Stir well without blending. Pour mix into the blast freezer and start the freezing program. Extract the sorbet and ribbon with mango sauce. Add fresh red chilis to the gelato pan. Kalì Whole grain black rice preparation • water 2000 g • whole grain black rice 500 g • dextrose 600 g • salt 4 g Bring water to a boil then add black rice. Wait forty minutes then add dextrose and salt. Cook the rice for about another twenty minutes. Taste to see if the rice grains are soft, otherwise continue cooking until soft. Drain. Blast chill to 4°C and store in refrigerator at the same temperature. Mango sauce • mango puree 2000 g • inverted sugar 1400 g • apple pectin 40 g • sucrose syrup 200 g • dry glucose 30 DE 150 g • lemon juice 30 g • xanthan gum 2 g Heat mango puree and inverted sugar to 96°C. Mix well pectin, xanthan gum, sucrose and glucose then add to mango mixture when it reaches 65°C; lastly, add lemon juice, then let cool to 4°C. Use after one day of rest. The sauce can be stored in the refrigerator at 4°C. 55