Espresso Gelato

Scaled yield: 1,998g

• Granulated Sugar (Sucrose) 18% of recipe
  360g
• Neutro 0.2% of recipe
  3g
• Superneutro Milk 0.6% of recipe
  12g
• Glucose Powder (DE 40-42) 3% of recipe
  60g
• Dextrose 1.2% of recipe
  23g
• Nonfat Dry Milk Powder 5% of recipe
  100g
• Instant Espresso Powder 0.5% of recipe
  10g
• Water 45% of recipe
  900g
• Heavy Cream (36% fat) 18% of recipe
  360g
• Brewed Espresso 7.3% of recipe
  145g
• Egg Yolk 1.3% of recipe
  25g

Allergens: dairy, eggs

Process

Method

1. 1

   Mix the sugar, superneutro, and neutro together first.

2. 2

   Add the glucose, dextrose, nonfat milk powder, and the instant espresso powder, then whisk.

3. 3

   Add the water, cream, brewed espresso, and egg yolks. Blend well.

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.