Trottole filled with pistachio, raspberry or vanilla sauce, soft soya fior di latte ice cream, covered with a dairy-free white and dark chocolate coating, raspberry topping with crumbled meringues and crispy red berry pieces, dark gianduja chocolate and chopped pistachio nuts.
Soft Soya Fior Di Latte Ice Cream
Ingredients
- Soya milk 1000 g
- Soybean oil 75 g
- Fructose 165 g
- 38DE glucose syrup 45 g
- 18DE maltodextrine 15 g
- Inulin 45 g
- Neutral fruit stabiliser (sdl) 7 g
- Vanilla pod 5 g
Method
Pasteurise at 80 °C as usual and age for at least 4 hours at +4 °C.
Pistacchio Sauce
Ingredients
- Water 300 g
- 38DE glucose syrup 250 g
- Sugar 245 g
- Pure pistachio paste 200 g
- Neutral stabiliser without emulsifiers 5 g
Method
Heat the water to 65 °C, then add the mixed powdered ingredients and bring to the boil. Mix and emulsify with the pistachio paste; keep chilled.
Raspberry Souce
Ingredients
- Crushed raspberries 400 g
- Sugar 325 g
- 38DE glucose syrup 200 g
- Water 70 g
- Neutral stabiliser without emulsifiers 5 g
Method
Heat the fruit to 65 °C, then add the mixed powdered ingredients and bring to the boil. Cool and keep chilled.
Vanilla Souce
Ingredients
- Cream 400 g
- Sugar 320 g
- 38DE glucose syrup 200 g
- Water 70 g
- Vanilla pod 5 g
- Neutral stabiliser without emulsifiers 5 g
Method
Heat the cream to 65 °C, then add the mixed powdered ingredients and bring to the boil. Cool and keep chilled.
Preparation
Fill the trottole 1/4 full with the previously prepared sauces and blast chill. Finish with the soft soya ice cream and leave to harden for at least an hour and a half. Cover with a dairy-free white and dark chocolate coating; raspberry topping with crumbled meringues and crispy red berry pieces; dark gianduja chocolate and chopped pistachio nuts.
