“Fiordilatte” gelato is pretty much the basis for almost all gelato recipes …
In fact, I use this base for all gelato recipes that contain dried fruits paste in order to make them lighter and to improve fruit flavor.
Here’s the recipe for “Fiordilatte” gelato:
½ l. milk
65 gr. of cream
125 gr. sugar (if available, replace 50 gr. of sugar with dextrose)
15 gr. of milk powder
3 gr. of stabilizer
Pinch of salt
One vanilla pod
Mix all dry ingredients together and start stirring.
Add all liquids and, after a good mixing, pour everything in a saucepan adding one vanilla pod (cut length wise with a paring knife) and finally bring the mix up to 85 ° C (pasteurization) with the help of a thermometer.
Allow the emulsion to cool down.
Turn the ice cream maker , add the emulsion and let stir for about 30/40 min.
Let stand in the freezer for about 1 hour .
Enjoy your gelato!
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