SERVICE NETWORK SALES NETWORK
EN
Intermediate
Crema Gelato
1. Bring milk and cream to boiling.

2. Mix egg yolks and sugar, then stir into the boiled milk.

3. Add salt, vanilla pod, and lemon zest. Cook mixture for a few minutes, mixing constantly.

4. Cool in a bain-marie. Strain.

5. Freeze the mixture with Freeze&Go.

Milk 265 g
Sugar 85 g
Egg yolks 50 g
Vanilla 1/2 pod
Zest of 1 lemon
Salt to taste
Zabaione Gelato
1. Mix egg yolks and sugar.

2. Add marsala and white wine. Mix.

3. Bring to a boil, mixing constantly. Boil for 2-3 minutes.

4. Cool in bain-marie. Add milk.

5. Freeze the mixture with Freeze&Go.

Milk 120 g
Sugar 75 g
Egg Marsala 75 g
Dry white wine 75 g
Egg yolks 55 g
Coffee Gelato
1. Bring milk to boiling.

2. Mix egg yolks and sugar, then stir into the boiled milk.

3. Add instant coffee powder, espresso. Mix.

4. Cool in bain-marie.

5. Freeze the mixture in Freeze&Go.

Milk 275 g
Sugar 90 g
Egg yolks 30 g
Instant coffee powder 5 g
1 small cup espresso ristretto
Lemon Sorbet
1. Add lemon zest to water and let stand for 20 minutes.

2. Mix together lemon juice and sugar.

3. Strain lemon zest from water and add the water to the juice and sugar mixture.

4. Freeze the mix with Freeze&Go.

Lemon juice 100 g
Sugar 140 g
Water 175 g
Zest of 1 lemon
Strawberry Sorbet
1. Mix strawberries, sugar, water and lemon juice. Blend until uniform.

2. Freeze the mixture with Freeze&Go.

Strawberries 200 g
Sugar 110 g
Water 100 g
Juice of 1 lemon
Berry Sorbet
1. Mix berries, sugar, water, and lemon juice. Blend until mix is uniform.

2. Freeze the mixture with Freeze&Go.

3. Note: The mixed berries can be substituted by blueberries, raspberries, blackberries, wild strawberries, currants, or gooseberries to produce a single-flavored variety. In this case the recipe and instructions do not change.

Mixed berries 200 g
Sugar 115 g
Water 100 g
Juice of 1 lemon
Peach Sorbet
1. Cut peach pulp into pieces, add sugar and water. Blend until uniform.

2. Freeze the mixture with Freeze&Go.

3. Note: This same recipe is also valid for apricots.

Peach pulp 200 g
Sugar 110 g
Water 100 g
Juice of 1 lemon
Melon Sorbet
1. Cut melon pulp into pieces, add sugar and water. Blend until uniform.

2. Freeze the mixture with Freeze&Go.

Melon pulp 200 g
Sugar 120 g
Water 100 g
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