STRAWBERRY GELATO

STRAWBERRY
GELATO
INGREDIENTS
389.5 g Strawberries
6.8 g Cremodan SE 30 – Stabilizer
29.2 g Dextrose
97.4 g Whole Powder Milk
116.8 g Saccharose
68.2 g Glucose 38 DE
194.7 g Water
97.4 g 35% Cream
PREPARATION
01 Wash, hull and halve the strawberries. Place in refrigerator to chill.
02 In a mixing bowl, combine Cremodan, Dextrose, Powdered Milk,
Saccharose, and Glucose. Set dry ingredients aside.
03 To make the gelato base, combine the water and cream in a medium
saucepan. Whisk over medium heat until it thickens and reaches 40˚C.
04 Pour dry ingredients (from Step 03) into saucepan. Whisk occasionally
until contents reach 85˚C.
05 Remove from heat, pour mixture into a clean bowl and refrigerate for a
minimum of 12 hours or until it reaches 5˚C.
06 Make sure strawberries are 10˚C, then add them to the chilled mixture.
Puree the mixture until the strawberries are fully incorporated.
07 Pour into ice cream machine.
08 When machine reads less than -7˚C, dispense gelato into a container.
Place in shock-freezer. When gelato reaches -18˚C, it is ready to
be served and should be transfered to a standard freezer for storage.
09 To serve, scoop gelato into a brand approved vessel and garnish.