YOGURT VARIATIONS

YOGURT VARIATIONS

Yogurt – either as the main ingredient or for a burst of flavour – is the common denominator of these three recipes.
Thanks to its non-invasive acidity, it’s able to harmonize tastes very well. Thus was born “Americana,” a different kind of cheesecake gelato, “Yogghy Pie”, inspired by an apple cake and yogurt, and the most fashionable of the combinations, “Yogurt and Ginger.”

  AMERICANA

with cream base 50

INGREDIENTS

fresh whole milk 350 g
cream 35% fat 140 g
nonfat dry milk 30 g
sugar 110 g
dextrose 25 g
dehydrated glucose syrup 30 DE 50 g
cream base 50 35 g
cow’s milk ricotta 100 g
honey 20 g
Quark spreadable cheese 90 g
low fat yogurt 50 g

Total 1000 g

with cream base 100

INGREDIENTS

fresh whole milk 350 g
cream 35% fat 140 g
nonfat dry milk 20 g
sugar 100 g
dextrose 20 g
dehydrated glucose syrup 30 DE 40 g
cream base 100 70 g
cow’s milk ricotta 100 g
honey 20 g
Quark spreadable cheese 90 g
low fat yogurt 50 g

Total 1000 g

INSTRUCTIONS

Heat all the ingredients except the honey, low fat yogurt, ricotta, and Quark cheese to 85°C. When the mix reaches 85°C, let it cool down to +4°C.
Place the ingredients in the cooled mix and blend with an immersion blender. Pour the mixture into the batch freezer.
Extract the gelato when it is ready. Put the gelato in the blast freezer for about 10 minutes and then place it in the display case, making sure to layer it with raspberry sauce and some crumbled cookies

RASPBERRY SAUCE

INGREDIENTS:

  • raspberry puree 1000 g
  • inverted sugar 700 g
  • pectin 10 g
  • sugar 100 g
  • citric acid solution 10 g (5 g citric acid and 5 g lukewarm water)

Heat the raspberries and inverted sugar to 96°C, adding the pectin and sugar (well mixed) at 65°C.
Then add the citric acid and cool everything to 25°C and use.

YOGGHY PIE

with cream base 50

INGREDIENTS

fresh whole milk 300 g
cream 35% fat 80 g
low fat yogurt 150 g
mascarpone 90 g
nonfat dry milk 30 g
sugar 110 g
dextrose 25 g
dehydrated glucose syrup 30 DE 40 g
acacia honey 20 g
cream base 50 35 g
cooked apple pulp 120 g

Total 1000 g

with cream base 100

INGREDIENTS:

  • fresh whole milk 300 g
  • cream 35% fat 80 g
  • low fat yogurt 150 g
  • mascarpone 90 g
  • nonfat dry milk 20 g
  •  sugar 100 g
  •  dextrose 20 g
  •  dehydrated glucose syrup 30 DE 30 g
  •  acacia honey 20 g
  •  cream base 100 70 g
  •  cooked apple pulp 120 g

Total 1000 g

INSTRUCTIONS

Add all ingredients except for the fruit, yogurt, and mascarpone and heat to 85°C. When the mix reaches 85°C, let it cool down to +4°C.
Weigh the yogurt, cooked apple pulp, and mascarpone and mix with an immersion blender. Pour the mixture into the batch freezer.
When the gelato is ready extract it and variegate with thin slices of sponge cake soaked with vanilla syrup.
Put the gelato in the blast freezer for about 10 minutes and then place it in the display case.
Tip: Alternatively, variegate with diced dehydrated apples.

COOKED APPLE

Cook the apples on a baking sheet at 160°C for about 30 minutes until the cooked apple pulp is soft enough. Let it cool and then add it to the yogurt mix.

VANILLA SYRUP

INGREDIENTS:

  • inverted sugar 500 g
  • water 500 g
  • vanilla pod 4

Heat the water, inverted sugar and seeds of 4 vanilla pods to 96°C and then allow to cool. Place the syrup in a refrigerator at 4°C.

DEHYDRATED APPLE

Cut some thin slices of apple and soak them in water and lemon juice. Drain the slices and place them on a baking sheet with baking paper and leave them to dry for about 4 hours at 90°C in the oven.

    YOGURT AND GINGER

with cream base 50

INGREDIENTS

fresh whole milk 75 g
cream 35% fat 165 g
low fat yogurt 500 g
nonfat dry milk 25 g
sugar 100 g
dextrose 70 g
dehydrated glucose syrup 30 DE 20 g
cream base 50 35 g
grated ginger 10 g

Total 1000 g

with cream base 100

INGREDIENTS

fresh whole milk 75 g
cream 35% fat 165 g
low fat yogurt 500 g
nonfat dry milk 20 g
sugar 90 g
dextrose 60 g
dehydrated glucose syrup 30 DE 10 g
cream base 100 70 g
grated ginger 10 g

Total 1000 g

INSTRUCTIONS

Bring all the ingredients except ginger and low fat yogurt to 85°C. When the mix reaches 85°C, let it cool down to +4°C. Grate the fresh ginger very finely over the yogurt. Place the ingredients in the cooled mix and blend with an immersion blender.
Pour the mixture into the batch freezer. Extract the gelato when it is ready.
Place the gelato in the blast freezer for about 10 minutes and then place it in the display case, decorated with some pieces of fresh ginger.
Tip: If you have some candied ginger cubes you can make a more tantalizing variegate.

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