Fior di Latte (Sweet Milk) - Base #2

Scaled yield: 1,995g

• Granulated Sugar (Sucrose) 15.3% of recipe
  305g
• Neutro 0.1% of recipe
  2g
• Superneutro Milk 0.8% of recipe
  15g
• Dextrose 1.4% of recipe
  28g
• Glucose Powder (DE 40-42) 4.5% of recipe
  90g
• Nonfat Dry Milk Powder 3.8% of recipe
  75g
• Whole Milk (3.25% fat) 61.7% of recipe
  1,230g
• Heavy Cream (36% fat) 12.5% of recipe
  250g

Allergens: dairy

Process

Method

1. 1

   Mix the sugar, superneutro, and neutro together first.

2. 2

   Add the glucose, dextrose, and nonfat milk powder. Whisk well.

3. 3

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

4. 4

   Heat the base until 85 degrees Celsius.

5. 5

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