The Committee of Coppa del Mondo della Gelateria is delighted to wish you sweet holidays with an exclusive recipe of Spicy Gelato.
We decided to share with you a historic recipe, to be tasted with a spicy tea and butter cookies.
SPICY GELATO
MILK 646gr
SKIMMED MILK POWDER 50gr
SUCROSE 123gr
DEXTROSE 65gr
EGG YOLK 20gr
BUTTER 90gr
EMULSIFIER 6gr
TOTAL 1000gr
Mix with a good care all the ingredients, punti them into the pasteuriser and add an infusion of the following spices (q.b.):
CARDAMOM
CINNAMON
STAR ANICE
VANILLA
Once the pasteurisation ends, let the mixture mature, then filter the mixture with a sieve and insert it into the batch freezer. Tips for a perfect tasting: serve the spicy gelato with a hot spice tea and butter cookies.
Giancarlo Timballo, President of Coppa del Mondo della Gelateria (Gelato World Cup), is ready to celebrate the festive season and the new year and looks forward to seeing all of you from 19 to 21 January 2020 at the #CMG2020 Arena in the South Hall of Rimini Expo Center – IEG, during SIGEP, the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World.
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