White

Paradise

The ingredients you will need

55

100

705

50

40

77

41

5

300

135

12

475

5

Made By

Made With

Made

By With

RECIPE COMPONENTS

  • 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

Directions

  • 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).

Ingredients

55

100

705

50

20

40

25

5

PASSION FRUIT SHERBET

Directions

  • 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).

Ingredients

300

135

16

12

37

475

20

5

ASSEMBLY OF INDIVIDUAL PORTIONS

  • 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

  • Unmould the individual portions, decorate and serve at -14°C (7°F) or freeze at -18°C (-0,4°F).
© 2016 - CasaLuker Privacy Policy