Raspberry gelato
A gelato that strikes the perfect balance between sweetness and lively tartness: the brilliant color and intense fragrance of fresh raspberries in a fluffy, refreshing churn.
Ingredients & Dosing 1000 g
| Ingredient | Grams | % |
|---|---|---|
| Raspberry | 450 | 45,0% |
| Water | 280 | 28,0% |
| Skimmed milk powder | 40 | 4,0% |
| Heavy cream 35% | 25 | 2,5% |
| Sucrose | 105 | 10,5% |
| Dextrose monohydrate | 51 | 5,1% |
| Invert sugar | 45 | 4,5% |
| Fruit gelato stabilizer | 4 | 0,4% |
| Total mixture | 1000 | 100% |
Parameters & Balancing
Procedure · fruit gelato with milk
Step 1
In a dry bowl, combine sucrose, dextrose, and locust bean gum, mixing dry to avoid lumps.
Step 2
In a small saucepan, pour the water and invert sugar, then heat slowly to 40-50 °C.
Step 3
Add the powders while whisking continuously and bring to 82-85 °C for 2 minutes to pasteurize and activate the thickener.
Step 4
Rapidly chill the syrup below 4 °C in an ice bath.
Step 5
Wash and dry the fresh raspberries, then puree them finely with an immersion blender.
Step 6
Combine the raspberry puree with the cold syrup, blend for 1 minute with the immersion blender to break down fat molecules, then refrigerate at 4 °C for 2-4 hours to let the mix rest.
Step 7
Blend briefly and churn in the gelato maker for 25-30 minutes until light, creamy, and refreshing.
Secrets of TheRomanScoop
Selection of Raw Ingredients
For an authentic and rich flavor, always use top-quality ingredients: high-grade fresh whole milk, fresh cream, and 100% pure nut pastes with no added sugars or vegetable oils.
Storage and Serving at −18 °C
Thanks to dextrose balancing (high PAC), this gelato remains wonderfully scoopable even in a home freezer. For the perfect velvety texture, remove it from the freezer 5–8 minutes before serving.