Gelato Bon Bon

by Gaetano Mignano

Pour milk into the pasteurizer. Add all the powders except neutral and 65 g of sugar, taken from its weight.

Separately, in a bowl, mix neutral and sugar and then pour them into the pasteurizer once they reach 35/40 ° C, avoiding the formation of clumps.

Continue the pasteurization process. At 60 ° C add the cream, finish cooking, cool and leave to rest for about 12 hours.

Open the vanilla bean, extract the seeds and add them to the base with the inverted sugar. Emulsify with the blender and let stand for about 30 minutes in the fridge. Emulsify again and pour into the gelato machine.

Place a stick in the mold, bring the mold to a negative temperature and add the vanilla gelato with a piping bag. Put in the blast chiller, unmould and glaze.

Melt 1000 g of Raspberry Chunks at 40°C.  Separately, melt 100 g of cocoa butter at 40/45 ° C and add 100 g of seed oil. Mix the two masses and, once a fluid mixture is obtained, dip the sticks in the coating.