Power Shock American Ice Cream

Warning: this gelato and American ice cream based recipe keeps you going for the rest of the day! 

Gelato Power 80

Ingredients: Gelato Power 80

  • 646 g
    whole milk
  • 13 g
    skimmed milk powder
  • 90 g
    granulated sugar
  • 71 g
  • 26 g
    powdered glucose DE 30
  • 5 g
    neutro 5
  • 149 g

Preparation: Gelato Power 80

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

American Ice Cream 811 54.5%

Ingredients: American Ice Cream 811 54.5%

Preparation: American Ice Cream 811 54.5%

Consult the step-by-step guide on how to create delicious American Ice Cream (attached).

Dark glazing

Ingredients: Dark glazing

  • 348 g
    35% cream
  • 348 g
  • 417 g
    granulated sugar
  • 200 g
  • 30 g
    gelatin leaves

Preparation: Dark glazing

Mix the first five ingredients and cook them at 105°C. Filter and add the gelatine at 60°C (soften the gelatine sheets in cold water first). Stir slowly until the gelatine is completely dissolved. Refrigerate overnight and use the next day after heating up to 32-36°C.

Final Brix: 70.34°

Apply at 28°C on sweet ice cream. It is very fluid and glossy, and has a rounded cocoa taste.

Crunchy almond crumble

Ingredients: Crunchy almond crumble

  • 320 g
    82% butter
  • 300 g
    granulated sugar
  • 260 g
    almond powder
  • 300 g
    flour (00 w 150-160)
  • 2 g
    fine salt

Preparation: Crunchy almond crumble

Mix all the ingredients together until you obtain a lumpy mass. Lay out between two sheets of baking parchment and freeze. When it’s time to serve your dish, bake at 150-160°C with an open valve until it has a beautiful hazelnut colour.

Note: if you want to obtain a more airy structure, add 0.40% baking flour.

Sponge cake infused with lemon and orange zest

Ingredients: Sponge cake infused with lemon and orange zest

  • 360 g
    whole egg(s)
  • 200 g
    egg yolks
  • 450 g
    granulated sugar
  • 100 g
    invert sugar
  • 450 g
    35% cream
  • 10 g
    finely grated lemon zest
  • 3 g
    fine salt
  • 10 g
    finely grated orange zest
  • 275 g
  • 300 g
    almond powder
  • 16 g
    baking powder

Preparation: Sponge cake infused with lemon and orange zest

Whisk the first four ingredients together, add them to the liquid cream while stirring, and then add the salt and the flavouring ingredients. Finally, stir the whole together by hand with all the ingredients in powder form. Spread 900 g of the mixture out on a 40 x 60 baking tray.

Bake in a fan oven with a closed valve at 200°C for 8-10 minutes.

Note: very soft, excellent structure.