CHEESECAKE GELATO • fresh whole milk 500 g • nonfat dry milk 56 g • sweetened condensed skim milk 100 g • cream 35% fat 38 g • white cheese 124 g • pasteurized egg yolks 25 g • sugar 66 g • inverted sugar 26 g • glucose syrup 42 DE 59 g • neutral milk stabilizer 5 g According to best practice. Chill in blast freezer and store at -18°C. • fresh whole milk 500 g • sweetened condensed skim milk 100 g • cream 35% fat 38 g • white cheese 125 g • pasteurized egg yolks 25 g • sugar 52 g • inverted sugar 26 g • glucose syrup 42 DE 59 g • milk base 100 75 g CRANBERRY COULIS • cranberry pulp 350 g • glucose syrup 38 DE 135 g • sugar 150 g • lemon juice 20 g • xanthan 3 g Mix the xanthan into the sugar, add the fruit pulp, and the glucose. Heat to 82°C and cool. Used to variegate the gelato after freezing. 24 RECIPES
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