Smooth milk chocolate with a bit of umamiSmooth milk chocolate with a bit of umami
- Shelf life:
- 2 Weeks
- Conservation:
- Freezer
Containing: 2 Components
Porcini Infusion
Ingredients: Porcini Infusion
-
3.4 lbwhole milk
-
1.6 ozPorcini Mushrooms
Preparation: Porcini Infusion
- Combine milk and mushrooms in a saucepan
- Heat to 80°C (176°F)
- Cool quickly and let infuse for 12 to 24 hours
- Strain
Tools
- Saucepan
- Strainer
- Bowl (s)
- Spatula
- Vacuum bag (s)
Gelato Base
Ingredients: Gelato Base
-
3.1 lbPorcini Infusion
-
4.2 ozdextrose
-
0.7 ozProtein
-
2.5 oz0% fat powdered milk
-
1.8 ozSucrose
-
0.2 ozstabilizer
Preparation: Gelato Base
- Place infusion into a saucepan, and begin to heat
- At 40°C (104°F) add remaining dry ingredients and keep cooking until 85°C (185°F)
- Remove from heat and add chocolate. Homogenize with an immersion blender
- Cool quickly and let sit for 6 to 12 hours
- Remix and process in an ice cream machine
Tools
- Saucepan
- Thermometer
- Immersion blender
- Bowl(s)
- Spatula
- Sealable Container (s)
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