The crunch of the wafer combined with soft gelato to create a delicious dessert to amaze your clients.
Fior Di Riso Gelato For Soft Single-servings
- Rice milk 1 lt
- Rice bran oil 80 g
- Fructose 220 g
- Inulin 40 g
- Dried glucose 38 de 30 g
Heat milk to 40 °C. In a different bowl, mix all the dry ingredients, stir into the milk and pasteurize at 70 °C, add the oil. Cool and let sit for at least 4 hours and thicken using the soft ice cream method.
- Mango puree (10% sugar) 1 lt
- Corn starch 80 g
- Sugar 250 g
- Dried glucose 38 de 40 g
Heat the mango 40 °C. In a different bowl mix all the dry ingredients, add to the mango and pasteurize at 83 °C. Cool and store in the refrigerator at +4 °C.
Place 5cl of sauce in the kikera, cool to -20 °C, top with gelato using a serrated nozzle, chill until the centre is -18 °C. Cover with mango white chocolate, and finish off with pistachio crumbles. Decorate with yellow isomalt and serve.