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
ITALIAN MERINGUE
Ingredients
• 225g water
• 338g sugar
Preparation
Mix together and heat up to 124°C. Leave to cool to 117°C. • 338g fresh egg whites Whisk in. • 150g dextrose
Preparation
Mix together and sieve into
VELVET SEMIFREDDO
Ingredients
• 525g Italian meringue
• 330g Callebaut - Finest Belgian White Chocolate - Velvet
POWER GELATO
Ingredients
• 1800g whole milk
• 90g semi-skimmed milk • 105g sugar
• 180g invert sugar
• 75g powdered glucose DE 30 • 15g neutro 5 previous mixture.
• 113g powdered glucose DE 30 • 336g sugar
Preparation
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. Preparation
Mix together into ice cream base and churn with ice cream machine. • 600g Callebaut - Power Milk Chocolate - Power 41
• 135g water
Preparation
Mix together into ice cream base and churn with ice cream machine.
SOFT BISCUIT
Ingredients
• 450g whole egg(s)
• 225g egg yolks
• 365g sugar
• 150g acacia honey Preparation
Mix together.
• 325g 35.2% cream EVEN • 10g finely grated lemon zest
Cap’fruit
• 3g fine salt
• 10g orange zest Cap’fruit
WHITE GLAZING
Ingredients
• 46g gelatin leaves
• 500g Callebaut - Finest Belgian White Chocolate - Recipe N° W2 • 1bean(s) vanilla
Preparation
Add together.
Ingredients
• 200g water
• 475g sugar
• 500g glucose syrup DE 60 Preparation
Mix into previous mixture. Ingredients
• 425g almond powder
• 180g flour
• 12g baking powder Preparation
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.
• 350g condensed milk
• 500g glucose syrup DE 60
• 350g condensed milk Preparation
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.