Dew drop gelato pie

Created by

  • Leonardi di Carlo - Callebaut® Ambassador and pastry consultant
level 3

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. 

Recipe components

Italian meringue

IngredientsPreparation
  • 225g
    water
  • 338g
    sugar

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

  • 338g
    fresh egg whites

Whisk in.

  • 150g
    dextrose
  • 113g
    powdered glucose DE 30

Mix together and sieve into previous mixture.

  • 336g
    sugar

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

IngredientsPreparation
  • 525g
    Italian meringue
  • 330g
    Velvet

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

Power gelato

IngredientsPreparation
  • 1800g
    whole milk
  • 90g
    semi-skimmed milk
  • 105g
    sugar
  • 180g
    invert sugar
  • 75g
    powdered glucose DE 30
  • 15g
    neutro 5
  • 600g
    Power 41
  • 135g
    water

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

Soft biscuit

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

Mix together.

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

Mix into previous mixture.

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

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

IngredientsPreparation

Add together.

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

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

IngredientsPreparation

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.