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Strawberry gelato

sugar g 320 
dextrose g 90 
glucose syrup g 100
neutral g 15
water g 550 
strawberry g 900 
small strawberry g 350 
range juice g 30 

Combine all the ingredients except for the fruit and cook in a pasteurizer at 80°C. Let it cool and combine the fruits. Mix all the ingredients with a blender and whisk.

Orange gelato
Make a syrup with

sugar g 450 
dextrose g 30
glucose syrup g 65 
neutral g 6
emulsifier g 3 
vegetal fat g 50
water g 400

Cook the ingredients at 80°C in a pasteurizer and let cool.  Add the syrup.

orange juice g 800 
lemon juice g 30 
water g 120 

Whisk

Assembly
Spread a layer of strawberry gelato and another one of orange gelato over a layer of orange sauce soaked sponge cake. Put in the blast chiller. Take out the cake and cover with orange aromatised neutral gelatine.

Santi Palazzolo
www.pasticceriapalazzolo.com 
Foto Salvatore Farina


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