Hazelnut, gelato and ChocRocks™ stracciatelli
This recipe by Italian ice cream magician Leonardo Di Carlo yields the perfect hazelnut gelato with an intense, fresh hazelnut taste and plenty of fruity flavour notes. To give the delightfully smooth frozen treat some texture and a hint of intense cocoa taste, chef Di Carlo also added some dark chocolate ChocRocks™ to the mix, making this stracciatella gelato into an incredible taste sensation.
- Level:
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Medium
Hazelnut gelato and chocrocks stracciatelli
Ingredients: Hazelnut gelato and chocrocks stracciatelli
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665 gWhole milk
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25 glow fat powdered milk
Preparation: Hazelnut gelato and chocrocks stracciatelli
Stir together and heat up to 40°C.
Ingredients: Hazelnut gelato and chocrocks stracciatelli
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30 ggranulated sugar
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45 ginvert sugar
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5 gneutro 5
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30 gpowdered glucose DE 30
Preparation: Hazelnut gelato and chocrocks stracciatelli
Blend together and add to previous mixture. Bring to 72 to 75°C and pasteurise for 15 seconds.
Ingredients: Hazelnut gelato and chocrocks stracciatelli
Preparation: Hazelnut gelato and chocrocks stracciatelli
Add and homogenise while rapidly lowering the mixture’s temperature to 4°C. Leave to mature at 4°C for 4 to 6 hours.
Ingredients: Hazelnut gelato and chocrocks stracciatelli
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Q.S.CHD-GL-47X11
Preparation: Hazelnut gelato and chocrocks stracciatelli
Pour mixture into the ice cream machine. Churn at -5°C for 5-10 minutes. Extrude gelato from ice cream machine and mix in the ChocRocks™. Place in blast freezer to harden.
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