Dew drop gelato pie
This delicious gelato pie, created by ice cream master Leonardo di Carlo, requires some practice, but if you get it right, the result is downright amazing.
- Level:
-
Difficult
Italian meringue
Ingredients: Italian meringue
-
225 gwater
-
338 gsugar
Preparation: Italian meringue
Mix together and heat up to 124°C. Leave to cool to 117°C.
Ingredients: Italian meringue
-
338 gfresh egg whites
Preparation: Italian meringue
Whisk in.
Ingredients: Italian meringue
-
150 gdextrose
-
113 gpowdered glucose DE 30
Preparation: Italian meringue
Mix together and sieve into previous mixture.
Ingredients: Italian meringue
-
336 gsugar
Preparation: Italian meringue
Cook to 124°C and progressively mix together with previous mixture in stand mixer at medium speed until the meringue cools down to 25°C. Process immediately.
Velvet semifreddo
Ingredients: Velvet semifreddo
-
525 gItalian meringue
Preparation: Velvet semifreddo
Mix together into ice cream base and churn with ice cream machine.
Power gelato
Ingredients: Power gelato
-
1800 gWhole milk
-
90 gsemi-skimmed milk
-
105 gsugar
-
180 ginvert sugar
-
75 gpowdered glucose DE 30
-
15 gneutro 5
-
135 gwater
Preparation: Power gelato
Mix together into ice cream base and churn with ice cream machine.
Soft biscuit
Ingredients: Soft biscuit
-
450 gwhole egg(s)
-
225 gegg yolks
-
365 gsugar
-
150 gacacia honey
Preparation: Soft biscuit
Mix together.
Ingredients: Soft biscuit
-
325 g35% cream
-
10 gfinely grated lemon zest
-
3 gfine salt
-
10 gorange zest
Preparation: Soft biscuit
Mix into previous mixture.
Ingredients: Soft biscuit
-
425 galmond powder
-
180 gflour
-
12 gbaking powder
Preparation: Soft biscuit
Mix by hand into previous mixture and spread out 900 g of mixture on 40 x 60 cm sheet of baking paper. Bake at 200°C for 8-10 minutes.
White glazing
Ingredients: White glazing
-
46 ggelatin leaves
-
500 g
-
1 beans(s)vanilla
Preparation: White glazing
Add together.
Ingredients: White glazing
-
200 gwater
-
475 gsugar
-
500 gglucose syrup DE 60
-
350 gcondensed milk
Preparation: White glazing
Boil together and pour onto previous mixture. Emulsify with hand blender without incorporating air bubbles. Leave to cool in refrigerator in airtight container. Emulsify before applying without incorporating air bubbles.
Finishing and presentation
Ingredients: Finishing and presentation
-
Q.S.CEM-CC-M1CRI
Preparation: Finishing and presentation
Use a Pavoni PX4302 Drop mould to create the dew drop-shaped delicacy: a Velvet semifreddo centre enveloped with Crispearls™ Milk Callebaut® CEM-CC-M1CRISP and a layer of Power gelato, placed on a soft biscuit base. Glaze with white glazing and place on a white chocolate Callebaut® W2 disk. Decorate with red-coloured and yellow-coloured meringue.
Comments