valrhona.asia/gelato-raspberry-manjari
Gelato

MANJARI RASPBERRY

Made with Manjari 64% Pure Madagascar

4 steps

Recipe Step by Step

01

MANJARI 64% GELATO

1395g  Elle & Vire UHT Milk
76g  Skim Milk Powder
192g  Sucrose
29g  DGF Glucose Powder
58g  DGF Dextrose Powder
6g  Sosa Procrema 5 Hot
4g  Sea Salt
240g MANJARI 64%

Mix all powders together.
Bring the milk to 40°C and add all the powders.
Pasteurize at 85°C and pour over the chocolate.
Blend well and cool to 4°C.
Leave to age for at least 6 hours before churning.
02

RASPBERRY COULIS

195g Raspberry Puree
75g  DGF Trimoline
22g  Sosa Gelcrem Cold

Blend all the ingredients together to form a gel.
03

RASPBERRY SORBET

1330g  Raspberry Puree
70g Lemon Puree
179g  Sucrose
94g  DGF Glucose Powder
31g  DGF Dextrose Powder
6g  Sosa Prosorbet 5 Cold/Hot

Method:
Mix all powders together.
Bring the water to 40°C and add all the powders.
Pasteurize at 85°C and cool to 4°C.
Blend in the fruit purees and leave to age for at least 4 hours before churning.
04

MANJARI 64% PRESSED SHORTBREAD

150g  Baked Short Crust Pastry (6-3)
100g  DGF Royaltine
150g MANJARI 64%

Mix all the ingredients and gently press into the desired molds.

Assembly and finishing

valrhona.asia/gelato-raspberry-manjari

Pipe the Raspberry Sorbet in random patterns on top of the pressed sable and freeze. Pipe the MANJARI 64% gelato on top of the raspberry sorbet and make random patterns. Allow to freeze and spray with a velvet spray mixture.  Pipe the raspberry coulis and store in the freezer.