Component 1WHITE BASE
Ingredients
| 40000 g | Milk |
| 1550 g | Skimmed Milk in powder |
| 4000 g | Fresh fat cream 35% |
| 6650 g | Sugar |
| 2000 g | dexstrose |
| 515 g | malt dexstrins |
| 225 g | proteins |
| 95 g | neutral |
Method
Put together all the ingredients, except for the neutral, the fresh fat cream and 650g of sugar. Mix well and pasteurize. Once reached 40°C add the 650gr of sugar, previously mixed with the neutral and go on cooking till reaching 60°C. Add some fresh fat cream and finally cook till 85°C. Cool down to +4°C and leave to rest for at least 24hour at +4°C.
Component 2VANILLA GELATO
Ingredients
| 1000 g | White base |
| 0.5 g | Vanilla pods |
| 25 g | Inverted sugar |
Method
Take the vanilla pods, open it and extract the seeds, put into the white base and add the inverted sugar. Emulsify with the minipimer and leave to rest for about 30 minutes in the fridge.
Emulsify again and mix well. During the extraction, use the Caramel variegate.
Component 3CARAMEL VARIEGATE
Ingredients
| 1000 g | Vanini Aurum Chocolate |
| 200 g | Seeds oil |
| to taste | peanuts grain |
Method
Melt the Chocolate at 45°C and add the seeds oil. Mix well with some peanuts grain.
Component 4CARAMEL COATING
Ingredients
| to taste | Igloo White Caramel |
| to taste | Hazelnuts grain |
Method
Mel the Igloo Caramel Chocolate at 32/35° and melt with some hazelnuts grain. Soak the sticks.
