AuthorCalifornia RaisinsDYLAN OOI, OPERATION DIRECTOR, THE GELATO CONNECTION
Yields1 Serving Gelato
40 g skimmed milk powder
240 g sugar
100 g dextrose
1160 g milk
120 g cream
240 g chocolate, 70% cacao
50 g cacao paste
40 g orange gel
40 g Cointreau liqueur
180 g California Raisins, soaked in
100 g Cointreau and chopped
Coating
Chocolate coating paste
450 g chocolate couverture
300 g cocoa butter
White chocolate coating paste
450 g white chocolate couverture
300 g cocoa butter
Amarena coating paste
450 g Amarena coating paste (fabbri)
300 g cocoa butter
Gelato
1Mix skimmed milk powder, sugar, dextrose and stir well.
2Pasteurise 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.
3Add in chocolate and cacao paste, and stir well. Heat the mixture to 85°C.
4Let the mixture age in the refrigerator for between 4 and 12hrs.
5Add in orange gel, Cointreau liqueur, and California Raisins. Mix well. Freeze in ice cream machine.
6Place ready gelato in lolly mould and blast freeze at -30°C for 30mins.
Coating
7Separately, double boil the chocolate, white chocolate and amarena coating paste to 45°C.
TO ASSEMBLE
8Take out gelato lolly and coat with white chocolate coating paste.
9Decorate coated gelato lolly with chocolate and Amarena coating paste.
Ingredients
Gelato
40 g skimmed milk powder
240 g sugar
100 g dextrose
1160 g milk
120 g cream
240 g chocolate, 70% cacao
50 g cacao paste
40 g orange gel
40 g Cointreau liqueur
