ORO DELLA TERRA (GOLD OF THE EARTH)
- Difficulty medium
- Preparation 2 days
- Tipology dessert
- Portions 8 people
- 617 g of whole milk
- 150 g of cream
- 115 g of sucrose
- 60 g of dextrose
- 40 g of powdered glucose syrup DE29
- 15 g of low-fat milk powder
- 2 g of locust bean gum
- 0,5 g of Saffron from the hills of Florence
- 0.5 g of sea salt
- 23 kt of Gold Chef crumbs, to taste
Cold infuse the saffron in the milk for at least 16 hours.
The next day, weigh the sugars together with the rest of the powders in a bowl. Add the milk you have previously infused with saffron, and lastly add the cream.
Cook everything at 72 degrees C, place in the creamer machine (if you are using a home ice cream maker, thermal shock is recommended) and take the ice cream out of the creamer machine at -8 degrees. The ice cream is now ready to be served in cups and decorated with Gold Chef gold crumbs.