Raspberry shaded white gelato stick

by Gaetano Mignano

Heat the cream and milk with dextrose to 45°C, add the sucrose previously mixed with the neutral and finish to cook at 85°C. Cool to 60°C, emulsify with Edelweiss White Chocolate, cool to 4°C and mix. During extraction variegate with Grand Cru Pachiza 70% dark chocolate variegate.

Melt the chocolate at around 45°C and add the oil.

For a variegated raspberry glaze, melt the Edelweiss Igloo Chocolate at 30/35° C. Separately, melt the Raspberry Chocolate Nuances at 45° C with about 5% cocoa butter drops and 5% seed oil. Combine the two compounds and immerse the sticks.