Page 112 - #64 eng 电子版

I Ice Cream
Illustration/ Gigi Zhang
Gelato

Cucumber

and Mustard

Gelato

· 690g Milk
· 125g Light Cream
· 145g Sucrose
· 70g Dextrose
· 20g Skim Milk Powder
· 30g Milk base
· 30g Glucose Syrup
· 400g Cucumber
· 25g Mustard

① Weight the sucrose, dextrose, skim milk powder according to the recipe.
Pour all the ingredients into a bowl, mix them up into solids with a spoon.
② Weight milk, cream and glucose syrup separately according to the reci-
pe and then heating them together while blending.
③ Put all the solids into the heating liquid, keep mixing them up.
④ Heating base to 85 degrees, make sure all the ingredients are melting well.
⑤ Stop heating and then put the base aside to cool, optimum 4 degrees.
⑥ Peel and dice the cucumber.
⑦ Put the cucumber and mustard into the base, mix them well and pour
into Carpigiani gelao machine.
⑧ Wait for ten minutes, cucumber and mustard gelato will be ready.

About Cindy Chen

Senior gelato trainer, working in Carpi-
giani gelato university China branch currently,
entered Gelato industry over seven years ago.

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