NOTES FROM THE TEST KITCHEN - JULY EDITION
Wednesday, June 30, 2010
Happy Canada Day to all!
To celebrate our nation's birthday, we wanted to provide you with a patriotic flavour that was distinctly Canadian. We started thinking about flavours that would be a perfect ending to a family barbeque or just a lazy day on the dock reclining in a Muskoka chair. Our inspiration for this perfect flavour comes to us from our friends in Quebec where this flavour seems to be the most popular. This month's featured flavour is Pralines & Cream and will be the perfect complement to Canada Day and the rest of our long summer weekends.
Made with a base flavoured with PreGel Pannacotta Traditional Paste, this gelato is sweet, rich and chock full of delicious surprises such as thick ribbons of Caramelllatte Arabeschi®, and crunchy chunks of Jolly Croccante Arabeschi®.
Pralines & Cream (Cold Process)
Ingredients:
2700g whole milk
150g skim milk powder
300g heavy cream
450g sugar
50g dextrose
300g PreGel Totalbase®
350g PreGel Pannacotta Traditional Paste
300g PreGel Caramelllatte Arabeschi®
200g PreGel Jolly Croccante Arabeschi®
Directions:
1. Weigh and mix the skim milk powder, sugar, dextrose and PreGel Totalbase®.
2. Weigh and add the whole milk, heavy cream, and PreGel Pannacotta Traditional Paste, and blend using an immersion blender.
3. Pour into the batch freezer and freeze.
4. Upon extraction, layer the gelato with the PreGel Caramelllatte Arabeschi, and sprinkle with PreGel Jolly Croccante Arabeschi.
