CHRISTMAS COMPOSITION • Chocolate rum gelato • Strawberry grape sorbet • Vanilla semifreddo • Classic biscuit • Almond and hazelnut brittle • Glaze CHOCOLATE RUM GELATO INGREDIENTS: • whole milk 642 g • sucrose 145 g • pure cocoa paste 50 g • 70% dark chocolate 50 g • rum (42% abv) 50 g • cocoa (22-24) 30 g • glucose 30de 30 g • carob seed flour 2 g • guar gum 1 g INSTRUCTIONS Heat the milk and rum to 40°C, add sucrose, glucose, carob seed flour, guar gum and cocoa that have been previously mixed together. Bring the mixture to 85°. Pour 1/3 onto the pure cocoa paste and chopped chocolate, and carefully emulsify. Add the rest of the mixture and blend. Cool to 4°C and let rest preferably for 6-12 hours. Mix and batch freeze. A single portion with a Christmas vibe, made with a chocolate rum gelato, a strawberry grape sorbet, and a vanilla semifreddo. It was invented by the award-winning Maestro Eugenio Morrone, winner of the Gelato World Cup in 2020, who used the potential of Artificial Intelligence in the recipe. 53
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