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 g
    water
  • 338 g
    sugar

Preparation: Italian meringue

Mix together and heat up to 124°C. Leave to cool to 117°C.

Ingredients: Italian meringue

  • 338 g
    fresh egg whites

Preparation: Italian meringue

Whisk in.

Ingredients: Italian meringue

  • 150 g
    dextrose
  • 113 g
    powdered glucose DE 30

Preparation: Italian meringue

Mix together and sieve into previous mixture.

Ingredients: Italian meringue

  • 336 g
    sugar

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.

Power gelato

Ingredients: Power gelato

Preparation: Power gelato

Mix together into ice cream base and churn with ice cream machine.

Soft biscuit

Ingredients: Soft biscuit

  • 450 g
    whole egg(s)
  • 225 g
    egg yolks
  • 365 g
    sugar
  • 150 g
    acacia honey

Preparation: Soft biscuit

Mix together.

Ingredients: Soft biscuit

  • 325 g
    35% cream
  • 10 g
    finely grated lemon zest
  • 3 g
    fine salt
  • 10 g
    orange zest

Preparation: Soft biscuit

Mix into previous mixture.

Ingredients: Soft biscuit

  • 425 g
    almond powder
  • 180 g
    flour
  • 12 g
    baking 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

Preparation: White glazing

Add together.

Ingredients: White glazing

  • 200 g
    water
  • 475 g
    sugar
  • 500 g
    glucose syrup DE 60
  • 350 g
    condensed 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.