Porcini Milk Chocolate Gelato

Smooth milk chocolate with a bit of umami

Level:

Medium

Makes:

2065 grams

Shelf life:

2 Weeks

Conservation:

Freezer

Video:

Demonstration videoPorcini Milk Chocolate Gelato

Play video: Demonstration videoPorcini Milk Chocolate Gelato

Porcini Infusion

Ingredients: Porcini Infusion

• 1540 g

  Whole milk
• 44 g

  Porcini Mushrooms

Preparation: Porcini Infusion

1. Combine milk and mushrooms in a saucepan
2. Heat to 80°C (176°F)
3. Cool quickly and let infuse for 12 to 24 hours
4. Strain

View tools

• Saucepan
• Strainer
• Bowl (s)
• Spatula
• Vacuum bag (s)

Gelato Base

Ingredients: Gelato Base

• 1400 g

  Porcini Infusion
• 120 g

  dextrose
• 20 g

  Protein
• 70 g

  0% fat powdered milk
• 50 g

  Sucrose
• 5 g

  stabilizer
• 400 g

  Callebaut Chocolate - Milk Recipe N° 823 33.6% - block - 5kg

Preparation: Gelato Base

1. Place infusion into a saucepan, and begin to heat
2. At 40°C (104°F) add remaining dry ingredients and keep cooking until 85°C (185°F)
3. Remove from heat and add chocolate. Homogenize with an immersion blender
4. Cool quickly and let sit for 6 to 12 hours
5. Remix and process in an ice cream machine

View tools

• Saucepan
• Thermometer
• Immersion blender
• Bowl(s)
• Spatula
• Sealable Container (s)

Applications

• Ice Cream & Gelato