milk based
Cold Process Fior di Latte
A quick and easy Fior di Latte made using Fabbri's cold process base, Nevepann Belpanna.
Recipe
Ingredients
Scaled yield: 1,275g
- Whole Milk (3.25% fat) 78.4% of recipe1,000g
- Granulated Sugar (Sucrose) 13.7% of recipe175g
- Nevepann Belpanna 100CF 7.8% of recipe100g
Allergens: dairy
Process
Method
- 1
Add all three ingredients together and blend using an immersion blender for 1–2 minutes until the base is smooth.
- 2
Freeze in your batch freezer immediately or for better results, transfer the base to an airtight container and refrigerate for 4–12 hours.
- 3
Blend again briefly with an immersion blender to re-emulsify the base.
- 4
Pour into your batch freezer and freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.
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