The secret fruit

Blackberry, wild cherry, acorn. The secret fruits belong to the richness that you find in the forest. A sensory journey through some of the recipes created by the Italian team that won the last edition of the Gelato World Cup.

White chocolate and yogurt gelato

INGREDIENTS:
• milk 319 g
• yogurt (whole) 250 g
• Valrhona Opalys white chocolate 125 g
• cream 110 g
• sucrose 80 g
• trehalose 40 g
• dextrose 35 g
• glucose DE 25 35 g
• Neutro PreGel 5 g
• Vanilla 1
Allergens: milk

INSTRUCTIONS
Warm up milk, cream and yogurt up to 65°C, add chocolate, and all the solids previously mixed. Bring up to 85°C. Let cool down and stand at 4°C. Mix and then freeze in the batch freezer.

Milk chocolate gelato

INGREDIENTS:
• milk 655 g
• Valrhona Andoa Lactée milk chocolate 210 g
• glucose DE25 80 g
• skimmed milk powder 30 g
• cream 20 g
• Neutro PreGel 5 g
Allergens: milk

INSTRUCTIONS
Warm up milk and cream up to 65°C, add chocolate, and all the solids previously mixed. Bring up to 85°C.
Let cool down and stand at 4°C. Mix and then freeze in the batch freezer.

Dark chocolate gelato

INGREDIENTS:
• milk 364 g
• water 225 g
• Valrhona Macaè dark chocolate 160 g
• sucrose 130 g
• dextrose 75 g
• invert sugar 30 g
• milk proteins 10 g
• Neutro PreGel 5 g
Allergens: milk

INSTRUCTIONS
Warm up milk and cream up to 65°C, add chocolate, and all the solids previously mixed. Bring up to 85°C. Let cool down and stand at 4°C. Mix and then freeze in the batch freezer.
Let cool down and stand at 4°C. Mix and then freeze in the batch freezer.

THE WILD CHERRY

RED GLOSSY GLAZE

INGREDIENTS:
• sucrose 400 g
• water 397 g
• glucose DE 40 150 g
• agar-agar 50 g
• pectin 2 g
• red water-soluble food colouring 1 g

INSTRUCTIONS
Mix the 5% of sugar with the pectin and agar-agar. Mix the remaining sugars and add to water. Blend and bring to a boil. Keep it boiling for a few minutes. Turn off the heat, add the colouring to the mix.

ALMOND SEMIFREDDO

INGREDIENTS:
• semi-whipped cream 355 g
• base meringue 235 g
• Valrhona almond pralinée 215 g
• almond milk 110 g
• almond paste 85 g
Allergens: nuts, egg, milk

INSTRUCTIONS
Emulsify almond milk, almond paste and almond pralinée. Blend with the meringue and then gently blend the cream. Pour

CHOCOLATE GANACHE

INGREDIENTS:
• trehalose 47 g
• pectin 11 g
• cream 352 g
• glucose syrup DE 40 120 g
• Valrhona Equatoriale Lactée 470 g
Allergens: milk

INSTRUCTIONS
Bring milk and sugars to a boil. Pour over chopped chocolate and emulsify. Let set into the fridge for 24 hours.

BASE MERINGUE

INGREDIENTS:
• maltitol 630 g
• egg white (pasteurized) 370 g
Allergens: eggs

INSTRUCTIONS
Blend all the ingredients and bring to 65°C. Transfer to a stand mixer and whip until cooled down.

CHOCOLATE BISQUIT

INGREDIENTS:
• egg white (pasteurized) 250 g
• egg yolk (pasteurized) 205 g
• sucrose 190 g
• Valrhona Macaé 125 g
• melted butter 110 g
• weak flour 50 g
• Valrhona cocoa 35 g
• invert sugar 35 g
• vanilla 1
Allergens: gluten, eggs, milk

INSTRUCTIONS
In a stand mixer, whip the egg white and the sugars until stiff. Mix together all the remaining ingredients and whip lightly.
Add together and gently mix. Spread on a 5 mm thick silicone mat. Bake at 210°C fan oven for 5 minutes.

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CRISP CHERRY LEAF

INGREDIENTS:
• sucrose 200 g
• isomalt 200 g
• sour cherry purée 560 g
• cherry powder 40 g

INSTRUCTIONS
Heat all the ingredients well mixed together up to 80°C. Pour and let dry for a few days. Cut to the desired shape, heat by means of a lamp and press between two silicon moulds.

SOURCHERRY SEMIFREDDO

INGREDIENTS:
• semi-whipped cream 370 g
• base meringue (see above) 280 g
• sour cherry 185 g
• pastry cream 110 g
• concentrated sour cherry purée 55 g
Allergens: egg, milk

INSTRUCTIONS
Blend pastry cream and base meringue gently, add sour cherry and the semi-whipped cream. Pour into the molds and freeze into the blast freezer.

THE ACORN

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GLOSSY GLAZE

INGREDIENTS:
• sucrose 220 g
• Valrhona Opalys 220 g
• glucose syrup DE 60 220 g
• sweetend condensed milk 140 g
• gold water-soluble food colouring 1,5 g
• brown watersoluble food colouring 0,5 g
Allergens: milk, soy

INSTRUCTIONS
Bring water and sugars to a boil. Off the hob, add the gelatine mass and then the condensed milk. Emulsify the chocolate and colourings mixing well with a blender. Use at about 35°C.

CHOCOLATE CREMINO for the leaf

INGREDIENTS:
• Valrhona Macaé 495 g
• Valrhona hazelnut pralinée 360 g
• PreGel hazelnut paste 75 g
• Valrhona cocoa mass 70 g
Allergens: nuts

INSTRUCTIONS
Melt chocolate and mass at 35°C together. Add the pralinée and the hazelnut paste. Mix carefully together. Mould at about 30°C.

PUFF PASTRY (a) for the butter

INGREDIENTS:
• butter 475 g
• shortbread flour Molino Dallagiovanna 95 g
Allergens: gluten, milk

INSTRUCTIONS
Knead butter and flour together in a stand mixer. Square the resulting butter stick well and leave to rest in the fridge.

PUFF PASTRY (b) for the dough

INGREDIENTS:
• flour Molino Dallagiovanna 600 g
• water 280 g
• butter 120 g
• powder milk 25 g
• salt 10 g
Allergens: gluten, milk

INSTRUCTIONS
In a stand mixer, pour milk powder and salt in the water and mix an elastic and smooth dough is obtained. Put it to rest in the fridge.

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PERFORM LAMINATION

Putting the squared butter into the dough and give three folds. Leave to rest in the fridge and repeat lamination folding three times. Leave to rest. Roll out the dough to 1 mm thick. Cut 3 cm wide strips and insert them inside iron steel rings. Put in the fan oven at 180°C for about 20 minutes

WILD STRAWBERRY JELLY

INGREDIENTS:
• wild strawberry pulp 725 g
• trehalose 155 g
• dextrose 65 g
• PreGel Fortefrutto wild strawberry 30 g
• strawberry powder 15 g
• pectin 10 g

INSTRUCTIONS
Mix the wild strawberry pulp with the pectin previously mixed part of trehalose. Bring to a boil adding the remaining trehalose and dextrose little by little and mixing. Continue cooking for a few minutes and then add the PreGel Fortefrutto and the strawberry powder. Pour immediately into themolds.

HAZELNUT SEMIFREDDO

INGREDIENTS:
• semi-whipped cream 420 g
• base meringue (see above) 215 g
• Valrhona hazelnut pralinée 240 g
• cream 125 g
Allergens: egg, milk, nuts

INSTRUCTIONS
Emulsify the pralinée with the liquid cream. Add to the base meringue and then gently all the ingredients together. Pour into the molds. Freeze in the batch freezer.

THE BLACKBERRY

CASSIS JELLY

INGREDIENTS:
• cassis pulp 650 g
• trehalose 200 g
• glucose syrup DE 40 45 g
• PreGel Fortefrutto cassis 90 g
• pectin 15 g

INSTRUCTIONS
Mix the cassis pulp with the pectin previously mixed with part of trehalose. Bring to 85-90°C adding the remaining trehalose, glucose and Fortefrutto little by little and mixing. Bring to a boil for a few minutes and spread in a silicone mat to cool. Shake slightly before dressing.

BLACKBERRY SPHERES

INGREDIENTS:
• blackberry purée 740 g
• sucrose 240 g
• agar-agar 20 g

INSTRUCTIONS
Mix the sugar with the agar-agar. Add to the blackberry pulp and bring to a boil. Use the mixture while it’s still hot. With the help of a syringe, create small
drops by dropping them in a container of sunflower oil previously brought to a negative temperature of -18°C. Keep the product warm until the spherification is complete. Then drain the spheres from the oil and wash them well with cold water. Keep them in the fridge in a mixture of blackberry juice and blackberry pulp 50/50. Use at a rate of 50/50 with the semifreddo.

RASPBERRY SEMIFREDDO WITH MALGA RICOTTA

INGREDIENTS:
• semi-whipped cream 250 g
• base meringue (see above) 236 g
• PreGel Fortefrutto raspberry 38 g
• malga ricotta cheese 175 g
• pastry cream 75 g
• milk 63 g
• raspberry pulp 150 g
• elderflower honey 150 g
• raspberry powder 15 g
Allergens: egg, milk

INSTRUCTIONS
Heat the milk to 40°C and add the fruit powder. Dilute the ricotta in the raspberry infusion and add the milk. Mix the meringue with the semi-whipped cream and add the remaining ingredients mixing gently. Pour into molds and put it in the batch freezer.

WAFER LEAF

INGREDIENTS:
• water 312 g
• weak flour 375 g
• sucrose 187 g
• egg yolk (pasteurized) 63 g
• starch 31 g
• butter 31 g
Allergens: milk, gluten, eggs

INSTRUCTIONS
Mix all the ingredients together with a blender until perfectly smooth. Heat.

BLACK GLOSSY GLAZE

INGREDIENTS:
• water 420 g
• sucrose 417 g
• glucose syrup DE 40 155 g
• agar-agar 5 g
• water soluble black colouring 1 g
• pectin NH 2 g

INSTRUCTIONS
Mix the part of sugar with agar-agar. Bring the water to the boil with the sugars, pectin and agar-agar. Boil for a few minutes and add the colouring out of the hob.

BLACKBERRY, BLACKCURRANT AND VIOLET SEMIFREDDO

INGREDIENTS:
• semi-whipped cream 380 g
• base meringue (see above) 230 g
• PreGel Fortefrutto blackberry 40 g
• PreGel Fortefrutto cassis 20 g
• blackcurrant purée 115 g
• blackberry purée 120 g
• pastry cream 95 g
• natural essence of violet 10 drops
Allergens: egg, milk

INSTRUCTIONS
Dilute the cream with fruit pulps and concentrated pastes. Add the meringue. Gently add the fruit purees and finally the semiwhipped
cream. Put in the molds and cool down quickly into the blast-freezer.

CRUMBLE CAKE

INGREDIENTS:
• roasted hazelnuts (ground) 229 g
• weak flour 381 g
• butter 153 g
• sucrose 153 g
• egg yolk 77 g
• baking powder 7 g
• vanilla (beans) 1
Allergens: egg, milk, gluten

INSTRUCTIONS
Knead the ingredients until a homogeneous, but grainy texture is obtained. Pour into moulds and bake in a fan oven at 155°C for about 20 minutes.

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