Leagel

difficulty
Average

quantity
A 4 kg gelato pan.

time to prepare
45 minutes

Almond & Mandarin Kefir

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The freshness of the ancient fermented beverage combined with the rustic notes of almond pesto and the citrus scent of mandarin: this is the brand new Almond & Mandarin Kefir gelato flavour, the brainchild of master Roberto Leoni.

METHOD OF WORKING

  1. weigh 190 g of sucrose per kg of mix
  2. weigh 40 g of dextrose per kg of mix
  3. weigh 40 g of Fruit Base 50 per kg of mix
  4. weigh 50 g of Kefir 50 GMS per kg of mix
  5. weigh 480 g of mandarin infused water per kg of mix
  6. weigh 150 g of filtered fresh kefir per kg of mix
  7. mix the solid ingredients and add them to the liquid ones
  8. add 50 g of Avola Almond Pesto per kg of mix
  9. mix it
  10. freeze it
  11. add some Mandarin (with Peel) Rippling Sauce
  12. finish rippling
  13. complete the decoration

INGREDIENTS

  • Kefir 50 GMS
  • Fruit Base 50 GMS
  • Avola Almond Pesto
  • Fresh kefir
  • Mandarin infused water
  • Mandarin (with Peel) Rippling Sauce
  • Decoration
Caramel Espresso
Caramelised Fig
Mango Cremino
Lingonberry Caramel Cheesecake
Almond Symphony
Honeycomb
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