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.
Ingredients
Directions
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.