Ingredients for one 5 L pan
| Ingredient | Amount |
|---|---|
| Cold UHT milk (4–5 °C) | 2.2 kg |
| 35 % cream | 220 g |
| GP-BASE (with sugar) | 1 sachet (588 g) |
| Gianduia paste (chocolate hazelnut) | 220 g |
| Colouring | None |
Using sugar-free GP-BASE? Add 344 g of white sugar. Gelato paste of any brand, Italian or Indonesian. A more concentrated paste? Follow the dose on its label.
Method
Combine
Put the cold UHT milk, the cream and 1 GP-BASE sachet in the mixing jug. Any order works.
Flavour
Add 220 g gianduia paste (chocolate hazelnut).
Mix
Mix for 2 minutes at most, until the flavouring has fully dissolved. No colouring.
Machine
Pour into the gelato machine (batch freezer). About 20 minutes, depending on the machine.
Store
Label with flavour, date and batch. Store at −22 °C, serve in the display at about −15 °C.
Tip
Make nut and chocolate flavours after the lighter ones: vanilla → fruit → nuts → chocolate.
Small machine at home?
GP-BASE tester pack (59 g powder) + 220 g cold UHT milk + 22 g cream + 22 g gianduia paste (chocolate hazelnut).
Gianduia soft serve
SOFTIZ for paste (SP) + 2 L UHT milk + 600 ml water + 250 g gianduia paste (chocolate hazelnut). Whisk for 1 minute = about 3 L of mix.
Want the full technique?
Online courses, or online plus hands-on practice at our factory in Yogyakarta.