ORO DELLA TERRA (GOLD OF THE EARTH)
Dessert
- Difficulty medium
- Preparation 2 days
- Tipology dessert
- Portions 8 people
INGREDIENTS
- 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
Preparation
Photo and recipe have the only purpose of presenting the product(*).
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.