White paradise

White paradise

Descargar PDF
Walter Cunto

Walter Cunto

Nevado

Nevado

Ingredientes

Whole Milk

705ml

Whole Milk

Cream

50g

Cream

Casa luker Panela

55g

Casa luker Panela

Componentes de la receta

  • 3 mm Italian meringue base.
  • Gelato made with Arauca 70% Dark Chocolate.
  • Passion fruit sherbet.
  • ACCESSORY: 100-120 cc. silicone hemisphere mould

GELATO MADE WITH ARAUCA 70% DARK CHOCOLATE

Indicaciones

  • Heat the milk to 35°C (95°F), add the previously mixed dry ingredients (milk powder, panela, dextrose, neutro and cocoa powder).
  • Mix and heat to 45°C (113°F), add the glucose, cream and melted chocolate, keep stirring until the solution reaches a temperature of 85°C (185°F).
  • After two minutes, lower the temperature to 4°C (39°F) and leave to mature for 4 hours.
  • We recommend that you use a pasteurizer for this process, although you can also use a saucepan, an emulsifier, followed by refrigeration to lower the temperature and mature the solution. In case you are not using a pasteurizer, the mixture must be emulsified every 30 minutes.
  • Emulsify the matured solution until it is homogeneous. Churn.
  • Blast-freeze for 8 minutes. Keep the gelato frozen at -14°C (7°F).

Ingredientes

Casa luker Panela

55g

Casa luker Panela

Nevado 35% White Chocolate

100g

Nevado 35% White Chocolate

Whole Milk

705ml

Whole Milk

Cream

50g

Cream

PASSION FRUIT SHERBET

Indicaciones

  • Mix all the ingredients and emulsify.
  • Heat the solution to 85°C (185°F). After two minutes, lower the temperature to 4°C (39°F) and leave to mature for 4 hours.
  • Emulsify the matured solution and churn.
  • Blast-freeze for 8 minutes. Keep the sherbet frozen at -14°C (7°F).

Ingredientes

item

100g

item

ASSEMBLY OF INDIVIDUAL PORTIONS

Indicaciones

  • In a pan, cook 150 g of mango chunks with 20 g of sugar for 5 minutes. Flambé with 30 g of rum and leave to cool.
  • Soak the sponge cake with rum and set aside.
  • Fill the silicone moulds to a third of the volume with the gelato. Blast-freeze for 4 minutes.
  • Fill the moulds with the sorbet, leaving 6 mm of space at the top. Blast-freeze for 4 minutes.
  • Close off the mould with the flambé mango and sponge cake. Blast-freeze for 6 minutes.

Finish

Indicaciones

  • Unmould the individual portions, decorate and serve at -14°C (7°F) or freeze at -18°C (-0,4°F).

¿QUIERES QUE TE CONTACTEMOS?

O SÍGUENOS EN NUESTRAS REDES SOCIALES

  • Facebook Instagram Youtube Twitter Linkeid