Ricotta gelato with neutro
ingredients
Fresh whole milk g 380
35% fat cream g 80
Sheep ricotta g 300
Sucrose g 125
Dextrose g 30
Glucose syrup 30DE g 25
Wildflower honey. g 10
Skimmed milk powder g 40
Neutro Creme 3/5. g 5
Salt g 3
Total g 1.000
—————
Put the milk and the cream in a pasterurizer or in a pot on an induction hob. In a bowl, add the sugars, the milk powder, the neutro (or the cream base), mix all the powders, carefully scattering the neutro (or the cream base). When the liquids have reached the temperature of 140°C, add the powders. Keep cooking until you reach high pasteurization at 85°C. When it reaches the temperature of 72°C, add the ricotta. Cool down and mature, emulsify using a counter emulsifier and stir. Variegate using handmade pear sauce.
PRODUCT VALUES Sugar 18,1% Fats 8,0% SLNG 7,8% Other solids 4,6% Total solids 38,4% Water 61,6%
NUTRITIONAL VALUES Kcal/100 g 190,43 Kj/100 g 797,16
Ricotta gelato (with Base 50)
Ingredients
Fresh whole milk g 400
35% fat cream g 70
Sheep ricotta g 300
Sucrose g 125
Dextrose g 20
Glucose syrup 42 DE g 15
Wildflower honey g 10
Skimmed milk powder g 25
Cream base g 35
Salt g 2
Total g 1.000
Pear sauce
Ingredients
Williams pears g 400
Sucrose g 200
Glucose syrup 65 DE g 180
Water g 200
Lemon juice g 20
Wash and dice the pears, without peeling them. Put the water and sugars in a small pot on an induction hob; star to warm it up, add the pears and cook to boil for 10 minutes. Remove from the hob and add the lemon juice. Cool it down by placing it in a blast chiller at +4°C. Store in a fridge.
Cinnamon Streusel
Ingredients
Brown sugar g 250
Butter 88% g 250
Flour 00 g 250
Almond Flour g 250
Salt g 4
Cinnamon to taste
Vanilla beans to taste
Put all the ingredients in a planetary mixer and, using a leaf spatula, knead the mixture. Cool it down and cook in the oven at 180°C. Cool down again and crumble. CAREFUL; the butter must be used at room temperature.
