Page 111 - #63 eng 电子版

illustration/ Gigi Zhang
Gelato
CRUSHING ON SINGAPORE SOON

Laozao

Coconut Milk

Gelato

Ingredients

For Ice Cream Mix
· 630g Milk
· 28g Eggs
· 110g Whipping cream
· 50g Skim milk powder
· 40g Glucose
· 35g Glucose syrup
· 100g Sugar
· 28g Sweet condensed milk
· 5g Plant fiber

115g Laozao
23g Coconut milk
Instructions

① Pour milk into the ice cream mix machine.
② With temperature rising, add whipping cream and eggs.
③ When temperature has reaches 85℃, wait for 10 seconds for pasteuri-
zation to end.
④ Lower the temperature to 4℃, and then start the 12 hours aging process.
(Aging is able to prevent ice crystals to grow. The quality of final products
will improve due to the solidification of fat and increased viscosity.)
⑤ After the aging process, put the laozoao and coconut milk in turn and
stirring at the same time, so the taste will be fully integrated as a result.

About Hassan

Champion of 2017 China Gelato Cham-
pionship. Started the handmade ice cream
brand “Hassan”. Hassan is the representative of
@PESADO58.5 China during this year’s preliminaries of Gelato
World Cup in Singapore.
www.pesado.com.au
SEE YOU 24-27 APRIL AT FHA STAND #3C3-11 111