PINEAPPLE, APPLE, LEMON AND TURMERIC for the syrup INGREDIENTS • water 257,5 g • sucrose 170 g • dextrose 25 g • dry glucose 29de 18 g • inulin 23 g • neutro fruit stabilizer 5 g • ground turmeric 1,5 g INSTRUCTIONS Weigh the dry ingredients and mix carefully. Add them to the water and heat to 85°C. Let cool completely. for the fruit INGREDIENTS • yellow apple extract (or centrifugal juice) 200 g • fresh pineapple extract (or centrifugal juice) 300 g Suggestion: to prevent oxidation of the apple juice during extraction, add 1 g of citric acid or 30 g of lemon juice directly into the pitcher where the juice will be extracted. INSTRUCTIONS When the syrup is thoroughly cooled, add the centrifugal juices and the zest of 1 lemon, mix well then batch freeze. This recipe creates a mix with about 30 brix, for an approximate serving temperature of -12,5°C. A party... for charity In April this year, Barbara celebrated the first ten years of her business with the “Gelato Champions in celebration” initiative. The event was animated by six gelato maestros who have won the Coppa d’Oro competition over the past few years, just like Barbara did: Giuseppe Zerbato, Roberto Galligani, Andrea Cabano, Curzio Baraggi, Genti Ashiku and from Utrecht (in the Netherlands) Roberto Coletti. And so, exclusive original flavours were made, and a free tasting was offered to all the participants. Francesco Falasconi also spoke, as he was one of the members of the Gelato World Cup 2012 winning team: he was entrusted with the task of making a series of ice sculptures that left the public… in awe. But that’s not all. The event also had a charitable purpose: it was an opportunity to raise funds for Rivolta d’Adda’s preschool, which will be used to carry out many projects for young children. Another “winning formula” developed by Barbara! 35
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