Dew drop gelato pie
This delicious gelato pie, created by ice cream master Leonardo di Carlo, requires some practice, but if you get it right, the result is downright amazing.
Recipe
Italian meringue
| ingredients | preparation |
|---|---|
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Mix together and heat up to 124°C. Leave to cool to 117°C. |
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Whisk in. |
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Mix together and sieve into previous mixture. |
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Cook to 124°C and progressively mix together with previous mixture in stand mixer at medium speed until the meringue cools down to 25°C. Process immediately. |
Velvet semifreddo
| ingredients | preparation |
|---|---|
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Mix together into ice cream base and churn with ice cream machine. |
Power gelato
| ingredients | preparation |
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Mix together into ice cream base and churn with ice cream machine. |
Soft biscuit
| ingredients | preparation |
|---|---|
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Mix together. |
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Mix into previous mixture. |
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Mix by hand into previous mixture and spread out 900 g of mixture on 40 x 60 cm sheet of baking paper. Bake at 200°C for 8-10 minutes. |
White glazing
| ingredients | preparation |
|---|---|
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Add together. |
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Boil together and pour onto previous mixture. Emulsify with hand blender without incorporating air bubbles. Leave to cool in refrigerator in airtight container. Emulsify before applying without incorporating air bubbles. |
Finishing and presentation
| ingredients | preparation |
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Use a Pavoni PX4302 Drop mould to create the dew drop-shaped delicacy: a Velvet semifreddo centre enveloped with Crispearls™ Milk Callebaut® CEM-CC-M1CRISP and a layer of Power gelato, placed on a soft biscuit base. Glaze with white glazing and place on a white chocolate Callebaut® W2 disk. Decorate with red-coloured and yellow-coloured meringue. |
