California Raisins & Moutai Gelato

AuthorCalifornia Raisins
Rating

Michael Koh, Papitto Gelato Pte Ltd

California Raisin & Noutai Gelato
Yields1 Serving
Ingredients
 50 g California Raisins
 40 g Moutai
 500 g Full cream milk
 250 g Whipping cream (35% fat)
 125 g Sugar
 1 Egg yolk
Note:
 Gelato is commonly served between -12 to -15°C.
 This recipe has 5% fat content
Method
1

Combine California Raisins and moutai in a small mason jar or container. Cover tightly and
let steep at room temperature for 12 hours, then drain, reserving moutai. Set California
Raisins and moutai aside in separate containers, covered, in the refrigerator.

2

Combine milk and cream in a saucepan. Set over medium heat and stir occasionally (to
prevent a skin forming) until tiny bubbles start to form around the edges and mixture
reaches 85°C.

3

In another pot, whisk egg yolk while gradually adding sugar, beating until mixture is thick and pale yellow.

4

Slowly pour hot milk mixture into yolk mixture while whisking continuously. Continue to
cook the mixture over low heat, stirring frequently, until it reaches 80°C. Take care not to go beyond this temperature or eggs may curdle.

5

Pour custard into a bowl. Set bowl in a larger bowl filled with ice and salt. Once custard has completely cooled, gently whisk in reserved moutai. Pour mixture into an ice cream machine and churn according to the manufacturer’s instructions.

6

As soon as churning has completed, fold in the California Raisins with a spoon or small
spatula. Transfer gelato to an airtight container and freeze for at least 4 hours before serving.

CategoryCooking Method

Ingredients

Ingredients
 50 g California Raisins
 40 g Moutai
 500 g Full cream milk
 250 g Whipping cream (35% fat)
 125 g Sugar
 1 Egg yolk
Note:
 Gelato is commonly served between -12 to -15°C.
 This recipe has 5% fat content

Directions

Method
1

Combine California Raisins and moutai in a small mason jar or container. Cover tightly and
let steep at room temperature for 12 hours, then drain, reserving moutai. Set California
Raisins and moutai aside in separate containers, covered, in the refrigerator.

2

Combine milk and cream in a saucepan. Set over medium heat and stir occasionally (to
prevent a skin forming) until tiny bubbles start to form around the edges and mixture
reaches 85°C.

3

In another pot, whisk egg yolk while gradually adding sugar, beating until mixture is thick and pale yellow.

4

Slowly pour hot milk mixture into yolk mixture while whisking continuously. Continue to
cook the mixture over low heat, stirring frequently, until it reaches 80°C. Take care not to go beyond this temperature or eggs may curdle.

5

Pour custard into a bowl. Set bowl in a larger bowl filled with ice and salt. Once custard has completely cooled, gently whisk in reserved moutai. Pour mixture into an ice cream machine and churn according to the manufacturer’s instructions.

6

As soon as churning has completed, fold in the California Raisins with a spoon or small
spatula. Transfer gelato to an airtight container and freeze for at least 4 hours before serving.

Notes

California Raisins & Moutai Gelato