today I propose a very special recipe: the Italian amaretto gelato.
Amaretto biscuit is of Arab origin, and was widespread throughout Europe thanks to its long preservation times.
In Italy there are two kinds of amaretto biscuits: one called “Saronno”, very crisp and one called “Sassello”, soft and similar to marzipan.
Both kinds, however, have similar round shape with cracks on the upper side.
Below is the recipe that I invite you to try because it’s really delicious!
½ l. of milk
65 gr. of cream
125 gr. sugar (if available, replace 50 g. of sucrose with dextrose)
15 gr. of milk powder
3 gr. of stabilizer
Pinch of salt
40 gr. amaretto paste (or 100 gr. of amaretto biscuits)
10 amaretto biscuits
Mix all dry ingredients together, then add the liquids and mix well, then put the mix in a small saucepan and heat gently up to 85 ° with the help of a thermometer.
Let the emulsion to cool down, then add the amaretto paste if you have it, otherwise you can whisk 100 gr. of amaretto biscuits with the emulsion.
In the meantime, turn on the gelato maker machine and stir for about 30/40 min. or until you see the a well mounted gelato.
At this point add the 10 crushed amaretto biscuits and mix again.
Let stand for about 1 hour in the freezer.
See you soon with new recipes
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