RECIPES STRAWBERRY GRAPE SORBET INGREDIENTS: • strawberry grape 710 g • sucrose 120 g • water 87 g • glucose 30de 30 g • inulin 30 g • trehalose 20 g • carob seed flour 2 g • guar gum 1 g INSTRUCTIONS Mix together the dry ingredients, except sucrose, then pour water heated to 80°C onto the mixture, carefully mixing. Let cool. In the meantime, wash the grapes thoroughly with water and baking soda to remove yeast from the skin. Quickly extract the juice, mixing it with the sugar, then add to the previously prepared syrup. Batch freeze immediately. CLASSIC BISCUIT INGREDIENTS: • fresh egg whites 300 g • sugar 250 g • fresh egg yolks 200 g • 150-180w flour 200 g • starch 50 g INSTRUCTIONS Heat egg whites stirring occasionally with a whisk until they reach 45°C. Whip egg yolks together with 100 g of sugar. In a second stand mixer, whip the egg whites with 150 g of sugar. Sift the flour and starch together, then incorporate into the whipped egg yolks. Adding a small amount at a time, incorporate whipped egg whites using a spatula. Spread out onto a silicon mat at a thickness of 3 mm then bake at 160°C for 10 minutes with the valve closed. Remove from oven and blast chill to +3°C. VANILLA SEMIFREDDO INGREDIENTS: • sugar 180 g • fresh egg whites 150 g • water 60 g • trehalose 40 g • vanilla (pods) 2 • semi-whipped cream 570 g INSTRUCTIONS Heat water, sugar and trehalose to 121°C. Slowly pour onto the egg whites while whipping them in the stand mixer together with the vanilla seeds. Keep whipping until cool. Whip the cream to soft peaks. Carefully and delicately blend whipped cream with the previously prepared meringue. DARK CHOCOLATE GLAZE VANILLA SEMIFREDDO BISCUIT CHOCOLATE RUM GELATO STRAWBERRY GRAPE SORBET ALMOND AND HAZELNUT BRITTLE 54
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