Elenka’s Dailycream is a modern and impressive gelato base boasting a complete structure. This base is perfectly balanced and is ideal for “mountain peak style” presentation as it increases volume and keeps display structure.
Ingredients
- 3,000g Elenka Dailycream
- 20,000g Whole Milk
- 4,000g Sugar
- 800g Dextrose
- 100g Skimmed Milk Powder
- 1000g Double cream
Method
Above ingredients make a 30 litre batch (divide or multiply as required)
An ideal pasteurisation process:
- start by putting 20% of sugars and milk in
- At 40◦C add all remaining sugars
- At 45◦C add Elenka Dailycream and other powders
- At 55◦C add cream (if you need a creamy flavoured white base add cream in cooling stage)