Soft yogurt gelato with forest fruit composte and wafer Amour, Kikera Arlecchino with fior di latte gelato and strawberry cover.
Soft Yoghurt Ice Cream
Ingredients
- Whole milk yoghurt 1 kg
- Whole milk 0,5 lt
- 35% cream 50 g
- Sugar 250 g
- Skimmed milk powder 60 g
- Milk protein 20 g
- 38DE glucose syrup 50 g
- Dextrose 60 g
- Neutral milk stabiliser (hot) 2 gNeutral fruit stabiliser (cold) 4 g
Method
Heat the milk to 40 °C, then add the sugar mixed with the dry powdered ingredients. Pasteurise to 85 °C. Cool to 45 °C and add the yoghurt. Process using the soft ice cream method.
Fior Di Latte Ice Cream For Mono-soft
Ingredients
- Fresh whole milk 1 lt
- 38% fresh cream 330 g
- Sugar 280 g
- Skimmed milk powder 80 g
- Milk protein 20 g
- 38DE glucose syrup 50 g
- Milk base 50 (hot) 60 g
Method
Heat the milk to 40 °C, then add the sugar mixed with the dry powdered ingredients. At 50 °C, add the cream and pasteurise to 85 °C. Cool to 4 °C. Process using the single-serving soft ice cream method, fetch the Kikere Arlecchino and cover with the strawberry topping.
Fruits Of The Forest Compote
Ingredients
- Mixed fruits of the forest 250 g
- Sugar 80 g
- 38DE glucose syrup 30 g
- Wildflower honey 30 g
Method
Heat the fruit to 30 °C and add the sugar. Bring the mixture to 65 °C and add the honey and glucose. Heat to 104 °C for at least 20′. Cool to +4 °C and refrigerate.
Preparation
Dispense the soft yoghurt into a glass container, drizzle with the fruits of the forest compote and serve with an Amour wafer. Prepare the Kikera Arlecchino using fior di latte ice cream and cover with the strawberry topping. Serve with a Yellow/Red Colorette.
