DYLAN OOI, OPERATION DIRECTOR, THE GELATO CONNECTION
Mix skimmed milk powder, sugar, dextrose and stir well.
Pasteurise milk and cream to 25°C. Pour the mixed powder into the pasteurised milk and cream and stir well. Then heat the mixture to 45°C.
Add in chocolate and cacao paste, and stir well. Heat the mixture to 85°C.
Let the mixture age in the refrigerator for between 4 and 12hrs.
Add in orange gel, Cointreau liqueur, and California Raisins. Mix well. Freeze in ice cream machine.
Place ready gelato in lolly mould and blast freeze at -30°C for 30mins.
Separately, double boil the chocolate, white chocolate and amarena coating paste to 45°C.
Take out gelato lolly and coat with white chocolate coating paste.
Decorate coated gelato lolly with chocolate and Amarena coating paste.