Fior di Latte / Stracciatella with Base 50

Scaled yield: 3,250g

• Granulated Sugar (Sucrose) 13.2% of recipe
  430g
• Dextrose 2% of recipe
  65g
• Nonfat Dry Milk Powder 1.7% of recipe
  55g
• Nevepann 50C 2.8% of recipe
  90g
• Whole Milk (3.25% fat) 66.2% of recipe
  2,150g
• Heavy Cream (36% fat) 8.8% of recipe
  285g
• Gran Stracciatella Reale Arabeschi (Dark Chocolate Chips) optional 5.4% of recipe
  175g

Allergens: dairy

Process

Method

1. 1

   Whisk together the sugars, nonfat dry milk powder, and the Nevepann 50C (base 50).

2. 2

   Add the dairy and blend for 1 - 2 minutes with an immersion blender.

3. 3

   Heat the base until 85 degrees Celsius.

4. 4

   Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

   Tip: If making Stracciatella, melt the stracciatella chocolate before use (usually in 30-second intervals in the microwave). Slowly drizzle the melted chocolate into the gelato during extraction while gently folding to create thin chocolate flakes throughout. Finish by drizzling additional chocolate over the top of the gelato to create a traditional Stracciatella garnish.