Recipes
"The Taste of Tradition"
Recipes
"The Taste of Tradition"
Recipes
"The Taste of Tradition"
Recipes
"The Taste of Tradition"
Recipes
"The Taste of Tradition"
Recipes
"The Taste of Tradition"
Recipes
"The Taste of Tradition"
Recipes
"The Taste of Tradition"
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Ricette Gelato Top Lettieri Food

MAKE GELATO, EVEN AT YOUR HOUSE

From this base, which corresponds to the classic Italian flavour “fior di latte”, by adding various ingredients you can get different variants: stracciatella, coffee, hazelnut, pistachio, yogurt and many other flavours … To make a flavour, it should be added to the mix the characteristic ingredient of a Lettieri Food gelato paste, plus other elements, in order to balance the percentages of sugars, fats and solids.

Ingredients for white base:
– 1L of milk
– 200 g of sugar
– 50 g of dextrose
– 100 g of Lettieri Foods  Milk Base (Powder)
– 50 g of cream

Directions:

For the pasteurization of the mixture:

Pour into a saucepan sugar, dextrose and Milk Base, then add the milk and mix it all with a whisk. Place over the cooker and, stirring occasionally, bring the mixture to a temperature of 85° C: after a few seconds, remove from heat, add the cream and let it cool as quickly as possible (possibly putting the preparation in a double boiler with water and ice).

For the maturation of the mixture:
When the base has reached room temperature, before using, put it in the fridge for at least 5-6 hours, or even better, 12 hours: during this time remember to periodically stir the mixture.

For the creaming and hardening of the mixture:

This is the phase that transforms the mixture into gelato, passing from liquid to solid mushy. Pour the mixture into an ice cream maker and put it in the freezer. Remove the mixture every ten minutes and stir quickly, so it will mix and homogenize the mixture, then continue until you reach the desired consistency. Once the process of creaming is done, let harden the gelato in the freezer until it reaches a temperature of -12 / -14 ° C (if it must be used immediately) or -20 ° C (if you wish to keep). It is important that during the storage you keep the gelato covered so that it does not absorb odors and that the temperature is constant, since a possible increase of the same would lead to the defrosting of a part of the gelato and therefore to the formation of coarse ice crystals.

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