IRCA | TIRAMISÙ BE FREE

Ingredients

JOYBASE BE FREE CREAM g 610
milk g 2720
liquid cream g 300
Sucrose g 370

Preparation

Pour milk into a pasteuriser and start the preparation.

At 45°C add sucrose and JOYBASE BE FREE CREAM. At 65°C add liquid cream. 

Complete the pasteurisation to 85°C, then cool to 4°C.

Let the mixture rest.

Ingredients

Mascarpone cheese g 200
egg yolk g 200
g 120
dextrose g 80

Preparation

Add all remaining ingredients to the white base for ice cream and blend them together.

Pour the mixture into a batch freezer and leave until the preparation is complete.

Recipe created for you by Davide Angei

Gelato maker