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Grana Padano

Gelato al Pistacchio

Watch this recipe in its video-version

Gelato

Ingredients

Gelato
Photo 1
Milk
1 lt
Pistacchio paste (pure)
130 gr
Sugar
50 gr
Natural neutral powdered gelato base
50 gr
(Photo 1)

Procedure

Put in a bowl the sugar together with the natural neutral powdered gelato base, add a part of milk (photo 2) and mix with a whisk to integrate the sugar and the powder (photo 3) afterwards, finish the mix by adding the remaining milk (photo 4).

 

Gelato
Photo 2
Gelato
Photo 3
Gelato
Photo 4

Pasteurize at 85 °C. Add a part of the mixture to the pistacchio paste and blend with the whisk (photo 5). Finish by adding the remaining mixture bit by bit (photos 6 & 7).

 

Gelato
Photo 5
Gelato
Photo 6
Gelato
Photo 7

Put everything in the ice cream maker (mantecatore) and finish (photos 8 & 9).


Gelato
Photo 8
Gelato
Photo 9


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC