RECIPES with cream base 50 INGREDIENTS: • fresh whole milk 530 g • cream with 35% fat content 200 g • skim milk powder 25 g • trehalose 90 g • dextrose 50 g • dry glucose syrup 30 de 40 g • anchovies in oil 30 g • cream base 50 35 g Total 1000 g with cream base 100 INGREDIENTS: • fresh whole milk 530 g • cream with 35% fat content 200 g • skim milk powder 20 g • trehalose 80 g • dextrose 30 g • dry glucose syrup 30 de 40 g • anchovies in oil 30 g • cream base 100 70 g Total 1000 g Add to the milk one clove of garlic with the germ removed for every kg of gelato, then boil it. INSTRUCTIONS Drain the oil from the anchovies and boil the garlic with a part of the milk from the recipe. Heat to 85°C all the ingredients that have been blended well, except the anchovies and the garlic. Cool the mixture to 4°C, then add the anchovies and the garlic and blend. Then pour into the batch freezer. Extract the gelato and blast freeze for ten minutes to stabilize it, or fill silicon moulds then remove from moulds to put on the pizza. Place the gelato on a tomato pizza, add oregano if desired or fill puff pastry baskets with tomatoes to obtain a reinvented Marinara pizza. SUGGESTION If you want to use the gelato on a hot pizza, you will need to portion the gelato into small baskets made with the pizza dough to avoid direct contact with heat that would cause it to melt quickly. Marinara 58
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