Messina’s Fairy Bread Gelato

Messina’s Fairy Bread Gelato

Messina’s Fairy Bread Gelato

Messina’s Fairy Bread Gelato

Messina’s Fairy Bread Gelato

Course Dessert

Ingredients
  

GELATO

  • 50 g sourdough
  • 500 g milk
  • 100 g sugar
  • 60 g dextrose
  • 12 g skimmed milk powder
  • 60 g butter
  • 2 g salt

100s & 1000s CLUSTERS

  • 100 g crushed waffle cones
  • 160g 100s & 1000s
  • 120 g white chocolate
  • 20 g melted butter
  • 20 g vegetable oil

Instructions
 

  • In a preheated oven (70°C), dehydrate the sourdough until the all moisture has been removed, this will take at least 3 hours. Once completely dry, blitz to a fine powder in a food processor.
  • Mix together all your dry ingredients (including the dried sourdough) in the gelato recipe and set aside
  • In a saucepan on a very low heat, add milk and butter. Heat to 60°C. Use a thermometer to check the temperature, stirring constantly toensure the milk does not stick to the bottom of the saucepan. At 60°C add all the powders, stirring constantly. Take the mix to 85°C, againstirring constantly to ensure the milk does not stick to the bottom of the saucepan
  • Pour gelato mix into a flat, deep tray. Cover with cling film and place in your refrigerator. Take the mix out of the refrigerator every 15 mins andwhisk, then return to the refrigerator. This will cool the gelato mix faster and more evenly. The mix must reach 4°C.
  • Next, prepare the 100s and 1000s. In a microwave-safe bowl, add vegetable oil, butter and white chocolate. Heat in 30 sec bursts until thewhite chocolate is completely melted. Mix to form one homogenised mixture.
  • Crush the waffle cones into small pieces (not a powder), around 3mm in size, and mix with 100s and 1000s
  • Mix together the white chocolate butter mix with the 100s & 1000s mix, combine well. Pour onto a greased tray and evenly spread to formsmall clusters. Set aside.
  • When the gelato is chilled to 4°C, freeze the mix in an ice-cream churner. When the Gelato is almost ready, slowly add half the 100s and 1000sclusters, allow them to mix in well.
  • Place gelato into serving bowls, sprinkle more 100s and 1000s on top, and eat immediately!
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