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) |
| Lotus Biscoff biscuits, finely crushed | 160 g |
| Colouring | None |
Using sugar-free GP-BASE? Add 344 g of white sugar.
Method
Combine
Put the cold UHT milk, the cream and 1 GP-BASE sachet in the mixing jug. Any order works.
Flavour
Add 160 g lotus Biscoff biscuits, finely crushed.
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
Same as Regal: crush the biscuits and mix until fully dissolved.
Small machine at home?
GP-BASE tester pack (59 g powder) + 220 g cold UHT milk + 22 g cream + 16 g lotus Biscoff biscuits, finely crushed.
GS-BASE or GP-BASE?
Runny like a syrup? GS-BASE. A thick paste? GP-BASE. Do the spoon test.
More GP-BASE recipes
Want the full technique?
Online courses, or online plus hands-on practice at our factory in Yogyakarta.