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easy &quick

Orange Blossom and Vanilla Gelato

QimiQ Benefits

  • Acid stable and does not curdle
  • Deep freeze stable
  • Full taste with less fat content

Minutes

15

Difficulty

easy

Orange Blossom and Vanilla Gelato
Orange Blossom and Vanilla Gelato

Ingredients

For 1915 g

  • 450g

    QimiQ Whip Pastry Cream

  • 10g

    Ice cream stabilizer Cremodan 30

  • 100g

    Dextrose

  • 350g

    Sugar

  • 1pinch(es)

    Salt

  • 900g

    Ravifruit orange puree

  • 50g

    Orange blossom extract

  • 50g

    Nielsen-Massey Bourbon Vanilla Paste

Preparation

  1. Mix the Cremodan and the dextrose and set aside.
  2. Place all the QimiQ Whip, sugar and salt into a pot or the pasteurizer.
  3. Heat the mixture to 50 °C. Add the stabilizer/dextrose mixture and continue to heat to 70 °C.
  4. Place the mixture on ice or in the blast chiller to cool quickly. Add the orange fruit puree, blossom extract and vanilla paste.
  5. Allow the mixture to mature in the refrigerator for a minimum of 2 hours, preferably over night.
  6. Run in the batch freezer until set, and place into the freezer until hard.
Some doughy looking food

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