NOTES FROM THE TEST KITCHEN - MAY EDITION
Wednesday, May 05, 2010
Is there anything more quintessentially Canadian than Maple Syrup? Both a comforting childhood favourite and a great adult paring with meats, desserts, and even cocktails, maple syrup and other maple products provide a sweet note with deep and complex flavour notes.
Quebec's sugar shacks have had a busy April harvesting the sap and converting it into this national treasure and to celebrate this years' maple harvest, we are bringing you the classic "Maple Walnut" made as a gelato. This gelato has a rich flavour with crunchy walnut pieces and a smooth Maple Syrup finish. For even more of a maple punch, feel free to add a small amount of maple essence to taste. In this recipe, we used a Canada No.1 Medium Maple Syrup but this can be substituted with your favourite.
Maple Walnut Gelato:
2450g Whole Milk
245g Cream
125g Diamant 50
150g Skim Milk Powder
300g Maple Syrup
290g Sugar
250g Traditional Paste - Sorrento Walnut
If needed, add a small amount of Maple essence.
1) Weigh all the dry ingredients and mix thoroughly with a spatula.
2) Add all the wet ingredients, EXCEPT Traditional Paste, and blend with an immersion blender.
3) Add the Traditional Paste Sorrento Walnut, and using a whisk, incorporate the paste in order to keep the chunks of walnut whole.
4) Pasteurize then batch as usual.
