Gelato "Struck-tures"

This recipe yields a delicious gelato-based dessert based on Arriba 39% milk chocolate. The milk chocolate glazing with Callebaut medium roasted hazelnuts pieces provides a delicious 'snap' and the caramel sauce and crunchy raspberry crumble add more surprising textures. Decorate with Callebaut white chocolate tagliatelli.

Gelato Arriba 39%

Ingredients: Gelato Arriba 39%

  • 1.3 lb
    whole milk
  • 2.3 oz
  • 2.5 oz
    granulated sugar
  • 0.9 oz
  • 1.8 oz
    powdered glucose DE 30
  • 0.2 oz
    neutro 5

Preparation: Gelato Arriba 39%

Consult the step-by-step guide on how to create delicious chocolate gelato.

Crunchy raspberry crumble

Ingredients: Crunchy raspberry crumble

  • 7.9 oz
    82% butter
  • 7.1 oz
    granulated sugar
  • 2.8 oz
    almond powder
  • 3.2 oz
    grated coconut
  • 1.2 oz
    raspberry powder
  • 7.8 oz
    flour (00 w 150-160)
  • 0.1 oz
    fine salt
  • 15.4 gr
    vanilla bean

Preparation: Crunchy raspberry crumble

Mix all the ingredients together until you obtain a lumpy mass.
Spread the mass out on a baking tray and bake at 150-160°C with an open valve until it has a beautiful hazelnut colour.

Caramel sauce

Ingredients: Caramel sauce

  • 1.1 lb
    granulated sugar
  • 10.6 oz
  • 15.4 gr
    vanilla bean

Preparation: Caramel sauce

Dry cook the granulated sugar, add the boiling water bit by bit, followed by the vanilla bean. Check with the refractometer: 77-78°Brix is the ideal serving temperature of the sauce.