Sicilian Cassata Gelato

Scaled yield: 2,000g

• Granulated Sugar (Sucrose) 12.8% of recipe
  256g
• Glucose Powder (DE 40-42) 4% of recipe
  80g
• Dextrose 1.1% of recipe
  22g
• Neutro 0.1% of recipe
  2g
• Superneutro Milk 0.6% of recipe
  12g
• Nonfat Dry Milk Powder 3.5% of recipe
  70g
• Whole Milk (3.25% fat) 59% of recipe
  1,180g
• Heavy Cream (36% fat) 12% of recipe
  240g
• Almond Extract 0.2% of recipe
  4g
• Cassata Siciliana Paste with Candied Fruit 6.5% of recipe
  130g
• Citrus Zest optional 0.2% of recipe
  4g

Allergens: dairy, tree_nuts

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, almond extract, citrus zest (if using) and cassata paste. 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.

   Tip: During extraction, mix in finely crumbled sponge cake (optional).