VANILLA GELATO

VANILLA
GELATO
INGREDIENTS
7 g Cremodan SE 30 (Stabilizer)
216 g Dextrose
23 g Whole Powder Milk
5 g Sugar
519 g Semi- Skimmed Milk
183 g Cream 35%
23 g Inverted Sugar
25 g Bottled Sea Water
1 g Caviar Pearl Vanilla (Eurovanille)
2 g Madurated Vanilla Stick (Eurovanille)
PREPARATION
01 In a mixing bowl, combine Cremodan, Dextrose, Powdered Milk, and sugar.
Set dry ingredients aside.
02 To make the gelato base, combine the semi-skimmed milk, cream, inverted
sugar, and bottled sea water in a medium saucepan. Whisk over medium
heat until it thickens and reaches 40˚C.
03 Pour dry ingredients (from Step 01) into saucepan. Whisk occasionally
until contents reach 85˚C.
04 Remove from heat and add both types of vanilla.
05 Refrigerate solution for a minimum of 12 hours or until it reaches 5˚C.
06 Remove vanilla sticks and pour into ice cream machine.
07 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.
08 To serve, scoop gelato into a brand approved vessel and garnish.