Dew drop gelato pie
This delicious gelato pie, created by ice cream master Leonardo di Carlo, requires some practice, but if you get it right, the result is downright amazing.
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Recipe components
Italian meringue
| Ingredients | Preparation |
|---|---|
| Mix together and heat up to 124°C. Leave to cool to 117°C. |
| Whisk in. |
| Mix together and sieve into previous mixture. |
| Cook to 124°C and progressively mix together with previous mixture in stand mixer at medium speed until the meringue cools down to 25°C. Process immediately. |
Velvet semifreddo
| Ingredients | Preparation |
|---|---|
| Mix together into ice cream base and churn with ice cream machine. |
Power gelato
| Ingredients | Preparation |
|---|---|
| Mix together into ice cream base and churn with ice cream machine. |
Soft biscuit
| Ingredients | Preparation |
|---|---|
| Mix together. |
| Mix into previous mixture. |
| Mix by hand into previous mixture and spread out 900 g of mixture on 40 x 60 cm sheet of baking paper. Bake at 200°C for 8-10 minutes. |
White glazing
| Ingredients | Preparation |
|---|---|
| Add together. |
| Boil together and pour onto previous mixture. Emulsify with hand blender without incorporating air bubbles. Leave to cool in refrigerator in airtight container. Emulsify before applying without incorporating air bubbles. |
Finishing and presentation
| Ingredients | Preparation |
|---|---|
| Use a Pavoni PX4302 Drop mould to create the dew drop-shaped delicacy: a Velvet semifreddo centre enveloped with Crispearls™ Milk Callebaut® CEM-CC-M1CRISP and a layer of Power gelato, placed on a soft biscuit base. Glaze with white glazing and place on a white chocolate Callebaut® W2 disk. Decorate with red-coloured and yellow-coloured meringue. |
