NOTES FROM THE TEST KITCHEN - FEBRUARY EDITION
Friday, February 05, 2010
February.....
Talk to any Canadian and it is probably referred to as the most dreaded month of the year with bitter cold winds, and usually lots of snow. Yet February doesn't have to be all that bad; it is in fact the most romantic month of the year as millions of lovebirds celebrate Valentine's Day.
To warm the cockles of your heart, we have come up with two decadent and sweet gelati that inspire the feelings of this day and give you and your customers something to share with that special someone.
The first is a twist on the classic combination of Chocolate and Raspberries, with a double dose of the sweet berries. The first hit of the fruit comes from the beautiful pink raspberry gelato; after all, it is the perfect colour for Valentine's Day. The gelato is then swirled with a mixture of Gran Stracciatella Reale and Raspberry ForteFrutto to give a second dosage of raspberry with the essential Chocolate component.
The second is a Dark Chocolate and Passion Fruit gelato that balances bitter, sweet, and sour notes perfectly to make a delicious concoction. Garnish with some split passion fruits that you can feed your sweetie with a spoon.
Raspberry - Chocolate Swirl Gelato
2600g whole milk
125g heavy cream
70g skim milk powder
500g sugar
95g dextrose
135g PreGel Diamant 50
350g PreGel Raspberry Fortefrutto®
1) Weigh dry ingredients, then mix to combine.
2) Add in and weigh the wet ingredients. Blend with an immersion blender.
3) Batch as usual.
4) In the meantime, melt some Gran Stracciatella Reale Arabeschi®, and add a small amount of Raspberry Fortefrutto® to taste. Take some fresh raspberries and sprinkle gold or platinum luster dust on top. Set aside.
5) Upon extracting the gelato, fold in the Gran Stracciatella Reale mixture. Top with the gold-dusted raspberries.
Dark Chocolate Passion Gelato
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2700g whole milk
520g sugar
270g PreGel Totalbase
340g PreGel Prontociocc Traditional Paste
175g PreGel Passionfruit Fortefrutto®
1) Weigh dry ingredients, then mix to combine.
2) Add in and weigh the wet ingredients. Blend with an immersion blender.
3) Batch as usual.
4) Upon extraction, garnish the gelato with some split, fresh passionfruits.
