Ice Cream Expo 2018 Gelato Recipes

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Silvester Shawn Quinn
5 years ago
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Ice Cream Expo 2018 Gelato Recipes White Base Mix Milk Cream Skimmed Milk Powder Spray Dried Glucose Joy Base C10 1030g (1 litre) 55g 210g 22g 50g 15g Method: Start with the Milk in the Pasteuriser,

For best results, allow the mix to age for 12 hours before flavouring and adding to your batch freezer.

1 Ice Cream Expo 2018 Gelato Recipes White Base Mix Milk Cream Skimmed Milk Powder Spray Dried Glucose Joy Base C g (1 litre) 55g 210g 22g 50g 15g Method: Start with the Milk in the Pasteuriser, blend all dry ingredients together, when the milk reaches 45⁰C, add all the dry ingredients, when the mixture is up to 65⁰C, add the cream. For best results, allow the mix to age for 12 hours before flavouring and adding to your batch freezer. Madagascan Dark Chocolate 100% Cocoa Mass Base Mix Milk Cream Skimmed Milk Powder Spray Dried Glucose Madagascan Cocoa Powder Madagascan 100% Cocoa Mass Joy Base C10 White Chocolate 1030g (1 litre) 120g 21g 235g 130g 35g 95g 100g 15g Method: Start with the Milk in the Pasteuriser, blend all dry ingredients together, keep the cocoa mass separate. When the milk reaches 45⁰C, add all the dry ingredients (not the cocoa mass), when the mixture is up to 65⁰C, add the cream. Take the mixture up to 90⁰C. When the mixture is cooling down, add the cocoa mass at 65⁰C. For best results, allow the mix to age for 12 hours before flavouring and adding to your batch freezer. White Base Joy Paste White Chocolate 500g Decorate the surface with white chocolate.

Milk Chocolate Madagascan 50% Base Mix Milk 1030g (1 litre) Skimmed Milk Powder 200g Spray Dried Glucose 60g Madagascan Milk Chocolate 50% 404g Joy Base C10 15g Method: Start with the Milk in the

2 Milk Chocolate Madagascan 50% Base Mix Milk 1030g (1 litre) Skimmed Milk Powder 200g Spray Dried Glucose 60g Madagascan Milk Chocolate 50% 404g Joy Base C10 15g Method: Start with the Milk in the Pasteuriser, blend all dry ingredients together, keep the Chocolate separate, when the milk reaches 45⁰C, add all the dry ingredients. When the mixture reaches 65⁰C, add the Chocolate. For best results, allow the mix to age for 12 hours before flavouring and adding to your batch freezer. Free Chocolate 1030g (1 litre) Whole Milk 135g Double Cream 21g Skimmed Milk Powder Zusto Frozen 95g Belcolade Cocoa Mass 95g IRCA Cocoa Powder 8g Svelto 8g Joy Base Neutral Fix 1% Gycerine (1% of the Total weight) Method: Start with the Milk in the Pasteuriser, blend all dry ingredients together, keep the Cocoa separate, when the milk reaches 45⁰C, add all the dry ingredients (not the cocoa mass), when the mixture is up to 65⁰C, add the cream. Take the mixture up to 90⁰C. When the mixture is cooling down, add the cocoa mass at 65⁰C. For best results, allow the mix to age for 12 hours before flavouring and adding to your batch freezer.

Tropical Sorbet Hot Water Joy Base Premium Fruit 100 Joy Paste Tropical Svelto Orange Sorbet 3 litres 810g Method: Add all the ingredients to

Decorate with fresh fruit coated in Mirror Natural.

Water Joy Base Premium Fruit 100 Joy Paste Wild Berry Svelto 3 litres 810g 240g Method: Add all the ingredients to

3 Tropical Sorbet Hot Water Joy Base Premium Fruit 100 Joy Paste Tropical Svelto Orange Sorbet 3 litres 810g Method: Add all the ingredients to the hot water and mix with a hand blender, allow the mixture to rest for 20 mins before batch freezing. Decorate with fresh fruit coated in Mirror Natural. Hot Water Joy Base Premium Fruit 100 Joy Paste Orange Svelto Wild Berry Sorbet 3 litres 810g 240g Method: Add all the ingredients to the hot water and mix with a hand blender, allow the mixture to rest for 20 mins before batch freezing. Decorate with fresh fruit coated in Mirror Natural. Hot Water Joy Base Premium Fruit 100 Joy Paste Wild Berry Svelto 3 litres 810g 240g Method: Add all the ingredients to the hot water and mix with a hand blender, allow the mixture to rest for 20 mins before batch freezing. Decorate with fresh fruit coated in Mirror Natural.

Cola Sorbet Hot Water Joy Base Premium Fruit 100 Sosa Cola Paste Svelto Bakewell Tart 3 litres

mixture to rest for 20 mins before batch freezing.

IRCA Mogador Mirror Lampone ripple Fat coated shortcake biscuit inclusion Strawberry 3000g 1200g

4 Cola Sorbet Hot Water Joy Base Premium Fruit 100 Sosa Cola Paste Svelto Bakewell Tart 3 litres 810g 240g Method: Add all the ingredients to the hot water and mix with a hand blender, allow the mixture to rest for 20 mins before batch freezing. Decorate with cola bottle sweets or a can/bottle of cola. IRCA Mogador Mirror Lampone ripple Fat coated shortcake biscuit inclusion Strawberry 3000g 1200g At will, use as a At will, use as an Variegate/Ripple with Mirror Lampone and decorate the surface with chopped pieces of Bakewell Tart. Fresh strawberry Joy Paste Strawberry Joy Fruit Strawberry 400g 100g at will, use as a Ripple Variegate/Ripple with Joy Fruit Strawberry and decorate the surface with Joy Fruit Strawberry. You can also decorate with fresh fruit coated in Mirror Neutral.

Madagascan Vanilla Joy Paste Madagascan Vanilla Original Crumble 120g Add all the ingredients to the white

Joy Paste Biscuit Joy Paste Tradizione Pasticerra 40g Joy Cream Crumble At will, use as a ripple Granella

Granella Crumble Apple Crumble Joy Paste Green Apple Joy Paste Biscuit Joy Fruit Apple pie Granella

5 Madagascan Vanilla Joy Paste Madagascan Vanilla Original Crumble 120g Add all the ingredients to the white base and mix with a hand blender and put in the batch freezer. Joy Paste Biscuit Joy Paste Tradizione Pasticerra 40g Joy Cream Crumble At will, use as a ripple Granella Crumble At will, use as an inclusion Variegate/Ripple with Joy Cream Crumble and decorate the surface with Granella Crumble Apple Crumble Joy Paste Green Apple Joy Paste Biscuit Joy Fruit Apple pie Granella Crumble 280g At will, use as a ripple At will, use as an inclusion Variegate/Ripple with Joy Fruit Apple Pie and decorate the surface with Granella Crumble.

Orange Crumble Joy Paste Biscuit Joy Paste Tradizione Pasticcera 40g Joy Fruit Orange At will, use as a ripple Granella Crumble At will, use as an inclusion Variegate/Ripple

Blackcurrant and Liquorice Sosa Liquorice Paste Joy Fruit Blackcurrant 320g At will, use as a Ripple Variegate/Ripple with Joy Fruit Blackcurrant and decorate the surface

6 Orange Crumble Joy Paste Biscuit Joy Paste Tradizione Pasticcera 40g Joy Fruit Orange At will, use as a ripple Granella Crumble At will, use as an inclusion Variegate/Ripple with Joy Fruit Orange and decorate the surface with Granella Crumble. Blackcurrant and Liquorice Sosa Liquorice Paste Joy Fruit Blackcurrant 320g At will, use as a Ripple Variegate/Ripple with Joy Fruit Blackcurrant and decorate the surface with Joy Fruit Blackcurrant. Rhubarb & Custard Custard Whipping cream Tender Dessert Joy Paste Crema Pasticccera 1000g 60g Variegate/Ripple with the custard you made earlier, decorate with Rhubarb & Custard sweets. Whip all of the above in a planetary mixer. Sosa Rhubarb Paste 200g

Salted Caramel Joy Paste Dulce De Leche Fine Sea Salt Joy Cream Caramel Fleur De Seal ripple.

Joy Gelato Yogurt Greco Joy Fruit Mango Carioca at will, use as a ripple Variegate/Ripple with Joy Fruit

Joy Paste Pineapple Joy Gelato Coconut Joy Fruit Lime 320g 120g at will, use as a ripple Variegate/Ripple

7 Salted Caramel Joy Paste Dulce De Leche Fine Sea Salt Joy Cream Caramel Fleur De Seal ripple. Mango Greek Yogurt 16g At will, use as a Variegate/Ripple with the Joy Cream Caramel Fleur De Sel. Joy Gelato Yogurt Greco Joy Fruit Mango Carioca at will, use as a ripple Variegate/Ripple with Joy Fruit Mango. Decorate the surface with fresh mango, coated in Mirror Neutral. Joy Paste Pineapple Joy Gelato Coconut Joy Fruit Lime 320g 120g at will, use as a ripple Variegate/Ripple with Joy Fruit Lime. Decorate the surface with coconut shavings, fresh pieces of coconut and pieces of fresh lime and fresh pineapple, coated in Mirror Neutral.

White Nights Joy Paste White Chocolate Joy Cream Red Fruits Cinnamon & Honey 400g at will, use as a

Decorate the surface with fresh fruit coated with Mirror Neutral.

in a planetary mixer. Joy Paste Cinamon 280g Variegate/Ripple with Honey Flavoured Semi Freddo.

8 White Nights Joy Paste White Chocolate Joy Cream Red Fruits Cinnamon & Honey 400g at will, use as a ripple Variegate/Ripple with Joy Cream Red Fruits. Decorate the surface with fresh fruit coated with Mirror Neutral. Honey Flavoured semi fredo Whipping cream 1000g Tender Dessert Sosa Honey Aroma 3g Whip all of the above in a planetary mixer. Joy Paste Cinamon 280g Variegate/Ripple with Honey Flavoured Semi Freddo. Decorate with drizzles of fresh Honey. Hazelnut 100% Joy Paste Hazelnut Stabilized 400g 140g Nibbed Hazelnuts at will, use as an inclusion Add the nibbed hazelnuts on extraction. Decorate with whole hazelnuts.

Panna Cotta Joy Paste Panna Cotta Joy Cream Caramel 280g at will, use as a ripple

9 Pistachio 100% Joy Paste Pistachio Nibbed Hazelnuts 400g 140g at will, use as an inclusion Add the nibbed pistachio on extraction. Decorate with whole pistachio. Panna Cotta Joy Paste Panna Cotta Joy Cream Caramel 280g at will, use as a ripple Variegate/Ripple with Joy Cream Caramel. Decorate with drizzles of Joy Cream Caramel.

2 INTEGRATORS 3 BASES 4 NATURAL LINE 8 POWDERED INGREDIENTS FOR CONFECTIONERY, MOUSSE AND SEMIFREDDI 12 READY TO SERVE

PRODUCTS CATALOGUE NEUTRAL PRODUCTS 2 INTEGRATORS 3 BASES 4 NATURAL LINE 7 POWDERED INGREDIENTS FOR ICE-CREAMS 8 POWDERED INGREDIENTS FOR CONFECTIONERY, MOUSSE AND SEMIFREDDI 12 READY TO SERVE 15 SOFT